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October 02, 2006
FEATURED CHEESE: Caciotta with walnuts
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To describe today's cheese, I scanned a cheese-tasting lexicon searching for the mot juste that would do juste to the fromage du jour.
Oily? No.
Piquant? Not quite.
Waxy? Hmmm ... no.
Goaty? I'm not even sure what that means.
Still at a loss, I decided I had no choice but to come up with my own word, a neologism that I trust will become commonplace in cheese-tasting circles worldwide. And here it is: bluck.
Some examples of how it could be used:
"Bluck! What is this?"
"Oh bluck. Hand me a soda."
"Bluck me. This is awful. Holy bluck."
And so on. It does, I think, accurately capture my feeling upon tasting Caciotta with walnuts, a cheese made from sheep's milk and seasoned with evil. Even the walnuts, which are easily a top-five nut in my book, do nothing to mitigate its unmistakable, undeniable, pure and irredeemable bluckiness.
I even considered giving it zero mice. But that would mean not using the silly mouse graphic, of which I am perhaps unduly fond.
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In other dairy news, you can read the results of my intrepid investigation into the raw milk underground in the Washington Post Magazine. The free link goes away, I think, in a week -- so drink it in now, like a big, frosty glass of unpasteurized milk.
Posted by teb at October 2, 2006 12:40 PM