Jenny Famewhore

Cheese log 1.0

Posted in cheese by Jenny Famewhore on February 5, 2010

Because I just wanna

Chaume

Chaumes

Cow’s milk; Southwest France

Mild, creamy, has a tangerine-orange soft rind with little speckles of white like dandruff. Chaumes is very squishy (texturally similar to epoisses), it is almost runny– the same sensation as spreading jam over your crackers or licking a frozen custard. The smell and taste is mild enough that it won’t even offend the sensitive olfactory of pregnant women, if that’s your crowd.

Jenny’s Cheese-o-meter: ★


Sottocenere with Truffles

Sottocenere al tartufo (with Truffles)

Cow’s milk; Venice Italy

Aged: 90 days. Barely legal.

Ever since I found out that truffle oil was fake, and not made from real truffles, I’ve been mighty wary of things that include these notorious ‘shrooms. Luckily, you can see the slivers of black truffles chilling in it. This semi-hard block of bovine by-product is rubbed in ashes (tricked out with spices like nutmeg, cinnamon, and a bit of licorice)– and the musky, earthy flavor is released into your mouth. No, my dirty brain couldn’t resist. Even at 20$ per pound, I’d still eat this over a crumpled Jackson any day. I’m going to cut this baby up and put it in my breakfast of scrambled eggs. Jealoussss?

Jenny’s Cheese-o-meter: ★★

★ Like it | ★★ Love it | ★★★ Jizz in my pants
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