The Cheese Diaries Week 2
I’ve made it into my second week as a cheesemonger and the honeymoon is officially over. I’m now accustomed to the brittle reality of over-washed hands and the thin film of glove powder over all of my jeans. But I’m still in love!
Aside from the cheese and the charcuterie care and tasting, the best part about my job is the amazing people I work with. It’s a young crowd of foodie hipsters with personalities that bubble like a freshly sabered bottle of champagne. Everyone is constantly talking food or bringing in their latest creations, but no one acts pretentious. Despite my serious novice knowledge, everyone just wants to help. This and the busy atmosphere at Pastoral are why I have learned so much so quickly and loved every second of it.
I like when I know something and can talk about it, so this Labor Day I brought some cheese to my hosting friends. I chose to go with a bit of tangy Taleggio and some Quadrello di Buffala, an Italian cheese with a resonating tang.
Quadrello di Bufala is a semi-firm, washed-rind cheese made from pasteurized water buffalo’s milk by Quattro Portoni in Italy. This guy is packing some mad flavor with a bit of funk: he’s rather sweet but with a deep earthiness akin to mushroom-picking at the edge of a forest on a moist day. The savor is rich and deep but with a hefty tanginess that pairs well with a citrusy ale and a late summer day. Plop this guy on a toastette with a bit of olive oil and some kalamatas and you’re good to go!