(Click here for more Minor Tweaks or here for I Have OPINIONS!!!)
March 26, 2005
FEATURED CHEESE: Port Salut
Click here for an explanation of cheese ratings
Our Featured Cheese is Port Salut [por suh-LOO], a semi-soft cheese named for the French abbey where it was created and is still made. After unwrapping the cheese, I left it on a plate on the kitchen table while I prepared tea at the stove. When I turned around, one of our cats -- Huxley, a notorious cheese lover -- was on the table, his head in close proximity to the recently unwrapped and fragrant block of cheese. To be clear, I did not see him lick the cheese. That said, he had ample opportunity (my back was turned for more than a minute) and a strong motive (cats like cheese). Plus he looked guilty. I considered slicing off a thin layer of the area where he was most likely to have licked. Then I decided I didn’t care.
In retrospect, maybe I should have let Huxley have the rest. The cheese wasn’t terrible, just unremarkable: The consistency and texture was similar to our previous Featured Cheese but the tangy taste was less pleasing. It reminded me of Velveeta, only not as good. Those French monks might consider turning their attentions to other activities, such as carving sacred figurines, weaving tapestries, or snowboarding. Because the cheese is only so-so.
Posted by teb at March 26, 2005 10:42 AM