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Oct. 18th, 2005
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Cheese, Glorious Cheese
Oct. 18th, 2005 12:30 pmHow is it that it was not until my middle years - to be more precise, not until a few weeks ago - that I first encountered, or even heard of, asiago cheese?
That is good stuff: slightly pungent, with an assertive flavor, well able to hold its own in a ham and cheese sandwich. (Note to self: get some good ham to go with it next time.)
So far, I've only been able to locate it pre-sliced and rather soft - from which I infer, rather young. From what I read, it ages well; I shall have to try to find it aged, or else to get a brick and age it myself.
I love cheese. I should qualify that; I'm not fond of the very soft cheeses, like Brie, and I've never tried the truly fragrant ones. (My mother once told me that her father loved Limburger, and her mother would allow him it one weekend per year, as long as he isolated himself for the duration...) But with those exceptions, I've yet to meet a cheese that I didn't like. (I except "cheese foods", of course.)
Must try to find a good deli.
That is good stuff: slightly pungent, with an assertive flavor, well able to hold its own in a ham and cheese sandwich. (Note to self: get some good ham to go with it next time.)
So far, I've only been able to locate it pre-sliced and rather soft - from which I infer, rather young. From what I read, it ages well; I shall have to try to find it aged, or else to get a brick and age it myself.
I love cheese. I should qualify that; I'm not fond of the very soft cheeses, like Brie, and I've never tried the truly fragrant ones. (My mother once told me that her father loved Limburger, and her mother would allow him it one weekend per year, as long as he isolated himself for the duration...) But with those exceptions, I've yet to meet a cheese that I didn't like. (I except "cheese foods", of course.)
Must try to find a good deli.
