I think it began with a jaunt to Europe and seeing how they generously slathered toast with herbed cheese spread wherever I went. (Also Nutella, but THAT's another post :P ) Happily, I found said spread available in the states. If you'd like to have a German breakfast experience try the classic http://www.alouettecheese.com/products/spreadable-garlic-and-herbs.aspx .
Months later I randomly selected a small wheel of smoked gouda for snacking, and fell in love. The creaminess with a slight hint of woodsy fire was perfect on a cracker with honey dijon mustard, tomatoe, and sometimes avocado.
Recently I had the pleasure of strolling through Fredericksburg Texas with my mother. It is an idyllic German town, yet I stumbled upon a French named cheese shop. (Of course, all things brilliant for your mouth are French ;)) Enter
where I soon hoped to greatly further my cheese education :) I was not disappointed.
Although initially abated by the price tag of these fermented gems, once I tasted my first sample, I knew my life was changed. That is not some poetic ditty. The cheese exploded with flavor that left smoked gouda looking like a glass of pond water next to a bottle of Perrier.
My first experience was with Cahill Porter.
This cheese is made with a porter akin to Guinness. There are no alcoholic flavors left, although I have never had a glass of porter either :P It was rich and powerful yet creamy and smooth enough to not overwhelm my next sampling....
Applewood Smoked Cheddar. :) I knew I liked applewood smoked bacon, so this cheese was a shoe in. But I underestimated it. This cheese stood on it's own two feet and told me what real cheddar tastes like :) I like a cheese that speaks it's mind.
By this point my eyes had rolled back into my head untold number of times, and my mother happily fed this ecstasy by giving her budget strapped daughter a donation so that I could take a bit of this newfound joy home with me.
Tonight I experimented with the Applewood Smoked Cheddar on baked apples (per the recommendation of the shop proprietor) Using Fuji, Golden Delicious, Gala, and Pink Lady apples, I grated a small mound on top of each. This turned into a lacy, crunchy shell that vied equally for attention with the apple, cinnamon, and molasses flavors of the finished product.
I didn't have my senses about me in time to snap a 'before' pic :P
I am happy to report the Applewood Smoked Cheddar is also stellar for snacking simply with cheese and mustard.
I am happier to report I have found my next conquest - my own 1/2 pound of Cahill Porter - at a manageable price, at http://www.gourmet-food.com/gourmet-cheese/cahills-porter-cheese-1000300.aspx
Happy snacking!!! :D
