Friday, April 04, 2008
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two words: cave aged
posted by: Martin

I already love cheese and I just discovered another one that is to die for. Trader Joe's Cave Aged Gruyere.

But I had to know, what the hell does 'cave aged' mean? So I went and found out. No wonder I like it. Take an already fantastic cheese - Swiss Gruyere - lovingly place it in a sandstone cave (or warehouse not doubt - but I'm sticking with the cave image no matter what) and let it get all crumbly, sharp and oh so delicious for 12 MONTHS. Think of a sharp, white cheddar and you'll start to get the picture. Only this is better.

Three more words: tastes like more.

Martin's musings
Friday, April 04, 2008 2:07:40 PM (Pacific Standard Time, UTC-08:00)  #    Disclaimer  |  Comments [3]  |  Related posts:
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Thursday, April 10, 2008 9:56:39 AM (Pacific Standard Time, UTC-08:00)
How about growing your own rye, baking 10kg loaves of bread from the flour, leaving the loaves in a cave until the insides are completely consumed by mould, raising your own special breed of sheep, making great huge wheels of cheese from their milk, putting the cheese in the cave alongside the mouldy bread, puncturing the bread crust to release the spores, puncturing the cheese to inoculate, leaving in the cave for months, then eating the clearly (surprise!) mould-ridden result?

Check out this:

http://www.thefreshloaf.com/node/5236/roquefort-cheese-rye-bread
Link to PodCast
http://download.publicradio.org/podcast/table/2007/12/22_splendidtable_64.mp3
Roquefort segment starts at 22:30 The part about the rye bread starts at 26:55
Chance
Thursday, April 10, 2008 9:59:48 AM (Pacific Standard Time, UTC-08:00)
Holy seven deadly plagues Batman, that's a lot of mold!
Martin
Monday, May 05, 2008 11:57:00 AM (Pacific Standard Time, UTC-08:00)
How about you or Shelley actually updating your blog?

BORING!
brian
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