[Pigging by Wilfrid: November 20, 2011]
I stopped by the Bedford Cheese Shop recently, and was blown away by the selection. How do they pack that many cheeses into that corner space, which I still remember as a used book store?
In particular, I was paralysed by the choices of tommes, those firm-pasted, musty-crusted delights. There must have been a dozen or more. I picked one I hadn't heard of, and then - threw the label away when I got home and rewrapped it.
Another cheese beyond my experience was Bourville, a double crème which looked quite gorgeous with its golden rind, the paste pierced by tiny holes. Research suggests that it's a recent creation by Thierry Graindorge, the Normandy-based maker of fine Livarots and Pont L'Evêques.
Sadly, it was low in flavor. Creamy but quite bland. And as I haven't eaten it before, I just don't know if aging it would be bring out more funk.
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