Behold Monday afternoons, or the time of the week where it could still be Sunday for all you've done today but alternately Thursday night because of the effort you've exerted in simply EXISTING. Behold Monday afternoon trips to Green Zebra for a cheese pick-me-up, or the best kind there is. Behold Bloomy, an aptly-named bloomy rind cheese from nearby Doty/Chehalis, WA. Behold the aged dairy that is:
I let the cheese acclimate for about 25 minutes, thinking that I would start to see some oozing - FALSE! The Bloomy is pretty solid, reminiscent of monterey jack's edgier and riskier older female cousin. The rind had a nice firm break to it, and was thin enough to not overwhelm with any mopey rind problems. I got a nice tart dairy taste at the front, followed by a rich, quick butter and ending with some cloudy fungal notes. I ate my Bloomy slices with some sesame-tarragon crackers and chunks of soppressata and from these experiences I deem the Bloomy a solid addition to a holiday or party cheese plate. Bloomy will be the cheese that entices your friends of the lamer variety that cheese as a product is nothing to be scared of. On a side note, I do wish that this could be produced with non-pasteurised milk but that complaint is 1) ubiquitous and 2) like asking the rain to stop being wet (in the US at least).