Hello there lovers and people that I don’t know who read my most intimate cheese thoughts. I am back again this week with everyone’s favorite. Another installment of Cheesepinions.
Cue the fanfare of trumpets and elephant parade.
This week, I asked Amy what she was vibin’ on. At first, she felt too pressured and refused. But, after I picked her up off the floor and curled her out of the fetal position, she came up with a lovely suggestion for this fantastic New York spring weather we’ve been having. This week, Amy suggests that y’all come in and try Caprotto Madaio. It’s an aged goat’s milk from Campania (where Naples and the Amalfi Coast are…Jay-Z eat your heart out) in southern Italy. It’s hard and crumbly and has flavors of sweeter nuts and pepper.
Amy made the bold statement that “it’s the best goat…ever. It’s like biting into a lemon…made of goat cheese. It’s refreshingly sharp and nutty and lemony, but not too dry in texture.” Mmmm. Nothing makes my stomach grumble like the image of fruit molded out of cheeses. Sounds like Grandma’s house. What?
And what would Amy do with a hunk of this lactic goat treat? “Chunk it up into nuggets and eat it with a green salad and some fresh fruit, maybe a Creminelli Casalingo. Maybe drink with a Vinho Verde or Albarino, or a hoppy ale. All this in the park…in the sun.” Obviously. Sounds like heaven. But spending any time with Amy is like being transported straight to heaven via a giant escalator that is full of your favorite people. Like Freddie Mercury. And Pepe LePeu. And Kitty.
Well. That’s it this week. We are developing some new ideas for different things to add to the blog roster. Like recipes. And cheese vocabulary. And food history. Do YOU guys have any suggestions? Anything you would like to see? Please, write a comment! Because I get a lot of spam porn comments that I just delete. And we’d love to hear from you. Ok. That’s all! Love you guyz!/ 1 Comment