Yesterdays brainstorm and trying to get my mind back on the tracks of creative thinking, pretty much failed miserably, so I find myself writing about things and stuff, pushing them forward in scheduled publishing, all in the hopes that the train of thought gets back on the track to what i need to be working on.
One of the more decadent treats I got to experience this holiday was one of the things I think the Swiss simply do better than most of the world. They have amazing dairy with how they raise and feed the cows with various elevations through the year, and some interesting herbs and grasses. What does it produce? Some of the worlds best milk chocolate and cheese.
In the states, we are always told, “don’t eat too much cheese, it is unhealthy for you!” Yet, we have no problem going to fast food establishments, super-sizing and gorging on empty calories. I remember you could buy a can of a substance considered liquid nacho cheese for a few dollars. Notice, I say, “considered” as I never got to look at the chemical composition of the food substance to see if it had any actual natural color or flavors in it. (an interesting read on fast food nutrition changes ( an interesting read on fast food data -
The day before Christmas Eve or was it Christmas day? I went to get a simple light dinner where four cheeses were placed on a stone in front of me. Truth be told, I could have ingested all the cheese by myself as I had a sort of Christmas orgasm happening inside my mouth with the taste buds. There was a hard truffle, a sharp Appenzeller, a sweet apple, and then Brie.
The problem wasn’t that I couldn’t stop eating any one cheese. They were all quite delicious, but my goodness, when I went from sweet, to sharp, to strong, to mild and creamy –yes, it was like having a sumptuous feast of all flavors, textures and tastes in one sitting - aka – a mouth orgasm.
It was really amazing to have such a wonderful taste experience with four different cheeses.
But then...last night... 8 different cheeses were placed on a stone. A black truffle, aged Appenzeller, Gorgonzola (heavenly), a creamy walnut, a sweet apricot, Limburger, Brie and Canberra to bring the soft cheese in with the hard ones.
So…yes, I sat there, fiddling like a scientist with little piece of each and working different combinations from sweet to earthy, smokie to crisp, strong to mild, creamy to hard. YUM
I feel terrible for anyone that is lactose intolerant, but I will gladly take your portion of future cheese plates. I will trade you my French fries. Does that sound like a fair trade to you?