Oaxaca
Ball, Usa, Mexican-style. $4.99
lb. at Central Market. $1.25 for a long, twirly slice of intestine-looking white
cheese. I had to buy this because
it just looked gross because of its shape.
It comes in a big ball and they unwind it like string cheese.
It looks like a big tapeworm. It
is white, kind of provolone/harder mozzarella textured, tangy, fruity, salty,
cow’s milk. It’s really good,
but I don’t quite know how I would eat it.
It would be weird at a party. It’s
low fat. It’s only 6 g per oz.,
80 calories.
Oka
Classic, raw milk from Canadian monastery $11.99
lb. $3.84 for a decent chunk.
As far as I recall, this was bitter and stinky, and my Patrick liked it.
I guess it is a washed rind cheese.
This is one of the infamous “stinky foot” cheeses.
Organic
Blue Gouda $9.99 lb.
$4.70 for huge chunk. Basically,
a gouda with a very grainy gritty mold inside.
Sharp and old, but not as stinky, strong as Gorgonzola, very crumbly
because of hard cheese with mold.
Ossau-Iraty
Vallee d’Aspe French
cheese. I think this was the sheep
cheese from the Pyrenees. $15.39
lbs., $4.31 for a decent chunk at the Grapevine.
It has a hard moldy rind with white powder on it. The interior is
cream-colored, getting darker towards the rind.
The dough has a couple of blue veins in it.
It looks like somehow the cheese cracked and some blue got in.
According to the sign, this is the oldest cheese in the world.
People were making this cheese in the Pyrenees back in the time of the
Egyptian pharaohs. Again, this
cheese must not be selling well there. On
the edge of the chunk, the mold has grown down a tad.
Yum! This is dense, creamy with a
little bit of grass taste to it. It
is fresh, but still very cheesy. It
has a grassy aftertaste. I like
this a lot. It is just a tad
crumbly, I guess from the sheep’s milk. It
has a little of a bready taste at times. It
is salty. This is a good cheese.