Isn't such a treat when you get to have a cheese that you are typically used to having but the cheese's commute to your plate is greatly diminished? It allows you to taste intricacies in
the cheese that you wouldn't otherwise be able to taste. In case you haven't gathered in my many many musings to you dear readers, I'm a sucker for goat cheese and primarily the superstar goat cheeses from the Loire Valley. I love Crottins, Chevrots, Saint Maures, Selles sur Chers and of course Chabichou de Poitous. Grassy, lactic, fresh and fantastic these cheeses make me smile.
Yesterday, I picked up a young Chabichou that we had for our cheese plate at dinner and if I do say so myself, it was the cat's meow. So young was this Chabichou that it had a creamy side to it; it truly melted in your mouth. You could even taste that these goats were eating some good grass. The cheese itself, a small cyclindrical pyramid was bursting with flavor -- it was bright, citrusy, green grassy, tangy yet creamy lactic and light all rolled into one. This was certainly a treat for me, you just don't find such young, delish Chabichous in the US, the cheese's commute to the plate and consequently to your mouth takes so much longer that although still delish, a lot of it's intricacies and depth of flavor profile are lost. Therefore I plan on savoring each and every morsel of my favorite cheeses while here in the South of France, it is very hard for this to be replicated anywhere else in the world -- food in general just tastes better and is fresher here. However that is not to say America's artisanal and local movements aren't making strides across the pond.
The Chabichou was great on toast last night; fantastic mixed into the homemade veggie quinoa salad and equally as yummy when combined with basil, chives, shallots and egg whites in a nourishing omelette this morning after a long run.
Enjoy your Wednesday folks! Check back tomorrow for tonight's cheese plate and more.
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