Thursday, August 2, 2007

It's all gouda.

Here are the specs on the foreign cheeses featured at the fonduder party.

Gruyère- an unpateurized cow's milk cheese, named after its city of origin, Gruyères in the canton of Fribourg, Switzerland. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. Sounds like my kind of cheese.
This is the one we fondued with Bodega Castano Monastrall Spain creating the mauve concoction.

I brought:
Fontina cheese, of Italian origins and made from cow's milk. Touted by many to be the premier melting cheese, we approached said title with trepidation, as it's aroma was overpoweringly earthy, a bit human like. (p.s. this is a nice way of saying that it was really really smelly cheese and I was afraid that my apartment would smell like an old Italian man's fart for a few days).
I was happy to bestow this upon Gulu, whose experienced palate could appreciate the sublime flavor profile.

I found this to be a delightful semi-soft cheese that was a bit more subtle than the Gruyère and Fontina. We were unsure whether it was melt-able, but we were feeling quite risky at this part of the evening, so we threw it in, and our instincts led us to a find conclusion of the evening.

Gouda- Dutch cheese made from cow’s milk and the city of origin is its namesake. Gulu’s the red wax covered wedge redeemed the old standby for me. Normally I must endure smoked gouda, which in my opinion is less than desirable. Ever had smoked mozzarella? Note to self: smoke ruins many a thing.
The term "Gouda" is now a generic name, and not restricted to cheese of Dutch origin. The term "Noord-Hollandse Gouda" is registered in the EU as a Protected Designation of Origin. Strangely the cheese itself was originally developed in Gouda which is in the Dutch province Zuid-Holland, hence its registered name seems incorrect.

A few word equations:
Fuji apple + Gulu = happy
Apple + cheese = tasty, but obvious.
Apple + cheese + wine = not good
Apple + Velveeta + salsa = genius

I wasn’t sure if anyone was understanding my choice of music for the evening, but I was going for frivolous, slightly cheesey music which slightly nodded to the 60’s. Belle & Sebastian, Architecture in Helsinki, and the bird and the bee.

By the way, I passed by Storyville the next day, and to my chagrin, the Easy Cheese Grafitti was gone! And we thought they would be impossible to remove. The American dream is dead.


Ciara said...

just to clarify.
liz- gruyere, languiole
ciara- fontina del stinko
gulu- gouda
anthony velveeta, easy cheese of glory, cheese man legs (aka mozzarella sticks)

Ciara said...

Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Auvergne in central France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. The rind is natural and thick, the straw-colored paste supple and firm, and the texture rich and creamy. It is best eaten between September and March.

Kate Hill said...

...and of course Laguiole (when fresh/un-aged)is used to make the famous melty mashed potato dish called Aligot so your instincts were very right! When done properly, the cheese and potatoes are beaten into long ribbons of stick to the ribs goodness!