The Gastronomist Manifesto

Chefs of the World Unite!

The Revolutionary Che(ese).

Went to Whole Foods today with a cheese craving, so I hit up the counter there and luckily my favorite guy was working.

I picked something on special, the Roth Kase Gran Queso, which was advertised as a Manchego-style cheese from Wisconsin. It was definitely a great mimic of a great cheese. A lot sweeter though, and I thought it crumbled in large, awkward pieces where good Manchegos tend to “shatter” more than crumble. Perfect saltiness. As for undertones and such, I don’t have a professional palette, but I was getting chalk and peaches, which are not notes I think I’ve gotten before. It wasn’t great but it was good cheese; testifies to the strength of America’s growing artisan cheese.

My cheese guy also recommended a soft goat cheese from Portugal called Palhais. I can’t say I remember ever having a Portuguese cheese before so it sounded fun. If cream cheese could only always taste this good! Much smoother and silkier in texture than most goat cheese. Saltier… almost too salty to eat, nice pinch of sour and absolutely creamy. I’d hit this again.

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One thought on “The Revolutionary Che(ese).

  1. I really want to try that Portuguese cheese!

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