I was torn about the paltry and primarily symbolic raise I received last week. The weekend was largely spend navigating extremes, oscillating from pangs of bitter entitlement to moments of humble appreciation. Emerging now from the emotional turmoil into a week dedicated to raw food and yoga, I realize how gosh darn dumb I really am. THE ANSWER IS THAT YOU SHOULD BE THANKFUL AND GLAD, EMILY.
Darn. The belated epiphany totally took a dump on my chance to celebrate what I should have (at least with the promptness that gives a celebration that gutsy gusto). Luckily – memories of the past’s more successful celebrations live on.
And I hope to at least leave someone with a lesson from the errors of my waffling ways: celebrate what you can while you can, be it the laughter of children or the smell of Pillsbury crescent rolls, because, well, duh.
Before I get into the chees-ifics, I should mention that despite how amazing each and every cheese we savored that day was, the winner of the night was hands down the jar of Dilly Beans I myself had made the summer prior with fresh-picked green and wax beans.
That said, there was nothing even remotely close to a loser on the table that night. We started off with a real stunner: Jasper Hill‘s Moses Sleeper. This Vermont-made bloomy rind cheese is perhaps the best American made brie-style wheel you can get. Pillowy, gooey and smooth, the pasty center is at once buttery, citrusy and freshly earthen. If you’re looking to convert a “non-brieliever” (yes, I went there) this is the cheese to do it with.
Next up was Valley Shepherd Creamery‘s Oldwick Shepherd, a classic favorite from the Garden State. Fresh raw sheep’s milk is pressed into these firm wheels and cave-aged for at least 3 months to produce this wonderfully nutty Pyrenees-style cheese. The earthen qualities of the lightly molded rind and the rich fatty sheep’s milk make for a slightly salty bite that would please even the most discerning Basque.
Crossing the world and going back in time to a provincial French monastery, we sample Abondance. This alpine-style cheese produced exclusively in the Abondance valley is made from the milk of their prized Abondance cows (or occasionally the Montbéliard and Tarine breeds). This ancient farm cheese touts a firm, smooth and supple body with fruity overtones and a lovely hint of hazelnut. No wonder this is one of France’s most popular cheeses!
Like that all wasn’t enough, we really hit it big time with Cardo, an incredible washed rind goat cheese made by Mary Holbrook (yes, one lady and one lady only) at Sleight’s Farm in Somerset, England. Don’t be deceived by it’s innocent creamy appearance — this stunner reeks of meaty pungency. And yet while its full bodied texture coats your tongue with a savory, earthen, tingly funk, it still manages to deliver the fresh dry delicate floral tones one would expect from a goat’s milk cheese.
Mary has spent years perfecting her technique, which actually incorporates some inconsistency by rule. For instance, she cuts the curds of the set milk with only her arms, leaving the curds free to maintain some irregularity. Also setting this magical wheel apart, Mary uses cardoon (aka artichoke thistle) stamen instead of animal-based rennet to start her cheese, a Portuguese tradition. After an aging process facilitated by Neal’s Yard Dairy (as she has no caves of her own, poor woman), a few lucky folks get their hands on this very limited production treat.
I rounded out this wildly decadent spread with a classic: Colston Bassett Stilton. This creamy crumbly blue produced with all the pomp and circumstance of English tradition is the best way to finish out a night (especially when paired with a link of the Northeast’s own Rieker’s Landjaeger Sausage and some homemade black raspberry jam).
Take it from me — if you really want to celebrate (be it a baby or a finished book), $50 and a trip to Di Bruno Bros. can take you there.