One part curiosity.
One part animosity.
shot these fools this wk r.i.p.
BERGER DE ROCASTIN SHEEP’S MILK BRIE
from Some Whole Foods in Manhattan
Kyle ft. International Cheesefag Correspondent Joe
We were going to go on an adventure to a cheeseshop in the East Village, but then we walked along the High Line for too long and ended up having to just go to Whole Foods. OH WELL. PS that store is crazy.
Anyway, this is a pretty solid brie. I mean it’s kind of hard to fuck up Brie. Unless you’re whoever provides Costco with brie because that stuff is shiiittt. Ok but I digress. This cheese starts pretty standard, but the flavour does develop nicely. It ends up tasting pretty strong and old, which is interesting because it’s a really young cheese (it matures at 2 weeks; soft cheeses age for ~2 weeks to 2 months). And it does manage to combine milkiness and acidity really well. It definitely leaves you with a mildly old, acerbic aftertaste. It also dissolves really nicely in your mouth, though the residue is kind of sticky.
The label on the cheese said “tastes great on a baguette!” so we decided to try that too, because who doesn’t like baguettes anyway. Joe was very emphatic that it did taste much better, though he also admitted that he just really likes bread. I wasn’t totally sold on the whole baguette thing; I felt like it lost a lot of the acidity and ended up more like just eating a buttery piece of Brie on bread. Which is fine! I think really your take on it is going to depend on the context. If I encountered this cheese at a party, yeah I probably would want it on a baguette, but I just felt like the baguette made it lose most of what was interesting about it. Anyway, the point is that it was a decent Brie. Didn’t blow us away, but tasty. And sheep’s cheese is always fun.
The top photo is an accurate depiction of what it’s like to come stay with me.
#Brooklyn with some big muffs. @unluck
here’s me trying to look sexi and sleazy, but actually just looking really hungover!