edith's cheese

Here’s another crappy Photo Booth picture that belies the beauty of something truly wonderful. A fully (probably over lol) ripe Edith’s Cheese from Woodside Cheesewrights. Previously, when I had this, it was young and creamy in the mouth but mostly solid. This baby has undergone a complete state change to become liquid goat cheese ferment. The ashy rind imparts this astringent note that counters against the strength of the cheese itself, which is  different from before.

It’s still sharp and tangy but there’s more depth, saltiness and a slight sweetness. The mouthfeel is obviously completely different and visually, it’s still got a certain blue tinged pearlescence, which is really really pretty.

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