Oh, what?  TWO POSTS IN TWO DAYS?!?!?!  That’s right.  Even though it may be 85 degrees and sunny outside, I have a hankering to sit inside and type.  In a windowless room with a stainless steel table.  How very “Bladerunner” of me.

Anyways, I’m back with another round of Cheesepinions, because I forced everyone to give me their opinion on cheeses the other day and I have a lot of dairy information to process.  I also did something different this week, which was actually participate in one of the many silly blog activities that I make everyone else do.  So.  Today.  Get ready.  It’s MY VERY OWN CHEESEPINIONS.  Yes, that’s right.  Chris, the blogmaster, is actually giving his opinion on cheese – just to prove that I actually know a thing or two and prove that I can do other things apart from subtly and sarcastically mock my coworkers (although that is a special gift I possess).

So, for this round of Cheesepinions, I want all y’all to hear me blab on about one of the most seasonally appropriate and delicious cheeses I have had in a long time: Tomme de Bordeaux.

Tomme de Bordeaux is the perfect cheese for springtime.  It’s like the Carnaval of Cheeses. It’s big, bold, and full of tropical French spices, like cayenne, Juniper berries, and rosemary  (ooh la la!).  I would equate it to the most glittery parade float around full of beautiful, ambiguously multi-ethnic, thong and feather wearin’ goats.  Dancing.  To disco.  It’s dense and luscious with just enough goaty kick to keep it interesting.  And the herbs pair perfectly with cold wines – sparkly, whites, or rose.

To keep the party going, I would pair this cheese with a dry Spanish cava, some Brooklyn Brine Moroccan Beans, an Amy’s Baguette and a Creminelli Sopressatta.  The ultimate picnic.  Come over and see me some time…  This cheese is pretty intense, so I want something dry and bubbly to cleanse my palate so that I could make green bean and sopressatta mini-sammies.  I don’t want anything to overpower or compete with the cheese, just compliment and keep it exciting.  Plus, it’s French goat cheese season and everything tastes just parfait at this time and date.

Welp.  I think I just gave everyone enough culinary and descriptor overload for the day.  Sorry, I just got really excited about this cheese and the image of me eating it in the South of France.  On a boat.  With Beyonce.  Snickering about something totally bougie, like how Lindsay Lohan is being held together by scabies and foundation….Or politics.  But probably not politics (sorry, it’s not how I roll).

Ok guys!  See you next time!  Love you!  XOXO!