Tuesday afternoon was a dream come true in the sense of free pinot noir, time with spitfire Mémère, and cheeses to be savoured and salivated over. Our Tuesday cheese came from Delaurenti, a fine purveyor of victuals where I badgered the cheese counter workers to deliver cheeses "funky and sparkly acidic like an aged Cantal" and "cakey brilliant ooze in the vein of a young cabécou." I might have just been spouting dairy adjectives out of my mouth but in the end it yielded two stalwart cheeses, even if grumpy Filch-looking cheese attendant refused to make eye contact after I asked about a wise old Alpine-style cheese funk. Anyway, peu importe, cheese no. 1 (almost as iconic as chanel no. 5): CABRICHARME
Apparent from the start is a beautiful thickly opaque white pâte and a crumbly granular rind that tastes like the nephew of old tennis shoe musk and dairy salt. The texture threatened to be spreadable, but kept its protein structure together like a champ. The interior had an immediate sweetness and smokiness, like an afterthought of the taste of a smoky alfredo sauce rather than the actual flavor. I could even imagine the flavor profile of an apple chicken sausage in the Cabricharme, what with the round sweetness and meaty velour of the high note. I found it yielded to a soft funk akin to the rind's tennis shoe dank, but still presenting the calm and welcoming creamy sweet savour. This is the second time that I've had Cabricharme, and I was all the more happy to pound it down.
K so then cheese no. 2: Cazelle de Saint Afrique
This beautifully wrinkle-ridden little iddle hunk wrapped itself in a croûte of almost raw pie dough - dense, consistent, salty, buttery, welcoming, comforting, and just a little wild. But let's take a closer look at the inside of this wild card:
The three most important aspects of this Cazelle, to yours truly, include the dry, light, snowflake interior (just visible in the middle), the lighter fjords of velvety, yielding aged sheep's milk, and finally the gushing, runny salty funk cream coming forth. Flavor flavor flavor. The most middle parts of the cazelle brought a high note of salty tang developing into a bittered cream. Moving to the runny exteriorish parts, I found some salt, some nuttiness, and finally a comprehensvie asparagus note. Altogether one exciting cheese because how often do you find fjords of velvet protein, asparagus, and nutty salt funk cream? Totally a rhetorical question.