Who doesn't like trying new things? Foods, wines, places, things, you name it, life is certainly made more exciting by adventure and exploration!
So last night, when going to buy cheese for a friend's dinner, I went into the somewhat emptier than normal Grand Central Station and in turn Grand Central Market, turns out 8pm on a Friday night is not rush hour and the space was peacefully empty, allowing one to appreciate the beauty of old New York and this fantastic landmark. As this is not a blog about New York City landmarks, let's cut to the chase shall we and discuss my new cheese discovery at Murray's Cheese counter in Grand Central Market.
Well maybe with one extra second spent on the fantastic produce you find in Grand Central Market -- from artisanal cheeses to homemade breads to fresh fish and cured meats, spices, fruits, veggies and more, it is such a nice addition to the area!
Moving along, last night, I tried a new cheese for me: Tommette Brebis Piments. From appearance, it pretty much resembled a Petit Basque style sheep's milk cheese -- cylindrical with a light light brown rind with an eggy white-ish interior. However for those of us who speak French, the Piments in its name meant that this cheese had a kick to it! That is most certainly attributed to a nice amount of Piments d'Espelette, a rare sweet paprika from the Basque region of France. With about four to six months of aging done, this cheese really develops into something so fantastic and unique which is taken to the next level when the cheesemaker, Rodolphe Le Meunier, brulees the rind rendering the cheese the perfect mixture of sweet, spicy, savory, and delectable. On the tongue, it has nutty, toasty, tangy, and farmy flavors-- a unique and fantastic blend owed to the care and treatment of the cheesemaker. It is worth a try! Don't get scared off by the word Piments, its not too too spicy...
No comments:
Post a Comment