When I met Kitya, he told me that unlike Japan, US does not allow import of unpasteurized cheese from France. Never being into cheese much and thus knowing little about it, I still found it hard to believe that I would not be able to find some good and dangerous bacteria laced cheese in New York.
When I came back, it was time to go onto a gastronautic adventure. I headed over to Murray’s Cheese counter located at 43rd & Lex, inside the Grand Central market. Lo and behold – they had more varieties of French “raw milk” cheese than you can shake an unratified EU constitution at. The only thing is, the cheese was supposed to be aged for 60 days. I can totally live with that.
The “barely legal” cheese was very tasty, and my mighty Russian-American organism did not suffer from the French bacteria at all. I am pretty sure drinking single malt scotch with cheese is wrong, but I don’t really like wine. Now I am on lookout for a cool vintage Art Deco cheese board and knives on eBay and some books about cheese at Amazon.
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You shop at Levenger too! I love that online store. Also, the only thing you want to watch with the unpasteurized cheeses is that your wife can’t eat them if she’s pregnant. Otherwise bad things happen to your baby (listeria infection) and wife.
It’s not so much that I shop there, it’s that I look at the catalog, drool and balk at prices. But you know about my office supply therapy. Sometimes I just give up and buy Levenger stuff. To a point of course. They used to sell Bestilite lamps. And it doesn’t matter how much I want one, I am not paying $700 for a fricking lamp.
My wife refuses to eat stinky cheeses no matter how classy and expensive, pausterized or not. More for me.
I’m pretty sure nothing is wrong about combining different things in your mouth as long as you enjoy it. As for me: I like single malt, I like good tasty old cheese – what should I do if I want to enjoy them both at the same time? :)
My overall opinion is that cheese is one of the coolest things to eat out there.
Well, whiskey is a bit too strong a flavor to mix with stinky cheese. Some things are considered wrong – ordering steak well done (which I don’t do), washing the oysters (which I do), drinking whiskey at casket strength (which I also do).
well, maybe it is indeed more appropriate to consume cheese with wine or beer (which I also do), but still you should never stop exploring things :)