Cheese, Bread, and Wine Tasting #1

After my catharsis, I decided to put a positive spin on my lonely cheese, bread, and wine dinners.  I’m now going to plan on cheese, bread, and wine, and explore some new flavors, textures, and regions of wines and cheeses.  Why not?

So, with my Murray’s Cheese Handbook and The Cheese Chronicles as my reference books, I’m embarking on a new adventure.

The first three cheeses that I bought (from Whole Foods) are pictured below:

Beehive Seahive in the foreground- a cow milk cheese sweetened with honey.  This was really good.  I kept slicing it and snacking and snacking.  It’s smooth, just barely sweet, and quite enjoyable.

Romao in the middle- a raw sheep milk cheese that’s rubbed with olive oil and rosemary. Again- yum.  There’s just enough rosemary flavor for you to taste the herb without it smacking you in the face the way rosemary can from time to time.

And Taleggio in the back- a cow milk cheese that, according to the Murray’s handbook, is a cheese that “despite pungent, nearly offensive aromas” actually has a “gentle, buttery, mild” flavor.  I couldn’t agree more.  This cheese was a little scary at first with its moldy, stinky stink.  But it is smooth.