This month at Hamish Johnston a cow's milk cheese called Saint Félicien caught my eye, presented as it was in a little pottery ramekin and raising hopes it may be too dangerously pungent to be served in anything less than quarter-inch thick ceramic. On tasting however it turned out to be a bit of a disappointment. It was certainly very creamy (60% fat I'm told) and incredibly salty so if you were planning on committing suicide via a massive coronary event a few of these should really do the trick. But there wasn't really much else to the taste and I can think of a number of far more pleasurable ways of performing Death By Cheese - drowning in a tub of Epoisses for example, or stabbing yourself in the neck with a slice of sharpened parmesan.
Still, if you like your cheeses soft and creamy and don't mind waking up in the middle of the following night feeling like every ounce of moisture has been sucked from your body by a lactic vampire, you can probably do worse. But of course you can also do a lot, lot better.
5/10
1 comment:
"stab yourself in the neck with a shard of Parmesan" - oh you make me laugh!! If I had to choose my manner of death, that would be pretty high on the list.
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