About two weeks ago, in his Toronto Life blog review of C5, one of the new restaurants in the newly "crystallized" Royal Ontario Museum, food critic James Chatto mentioned that his favourite cheese is mimolette:
I was sitting in the ROM’s new restaurant, C5, late last week, when the mimolette question arose yet again. Properly aged mimolette is one of my absolute favourite cheeses. A whole one looks like a beaten-up stone cannonball until you prize it open. Inside, the paste is dark orange and so firm that it’s better to dig out fragments with a wedge than try to cut it with a knife. The flavour is bizarrely rich, like aged gouda only much more so—like hazelnuts and caramel and condensed milk and salt—incredibly delicious and with a finish as long and intense as Göttedamarung. I think it would be my desert island cheese. Indeed, I have always imagined this was the cheese that Ben Gunn fantasized about and begged for after his sad marooning.
Which makes me wonder, what's your desert island cheese?* Post your preference in the comments and I'll try to figure out what mine is...
*provided, of course, that your island came with a way of keeping the cheese from melting...
2 comments:
provided that I have a little desert island cool box and a nice bottle of bodyful red wine, then some blue brie or drunken goat blue from Coombs works best. I recently fell in love with blue cheese on a trip to Hawaii of all places. I prefer my blue mushy to crumbly, which was how I ate it while on sunset treks in Maui.
Definitely goat cheese. Salt Spring Island or Little Qualicum Cheeseworks would be nice, but it's expensive; I'd stock up on the readily available and probably hardier Woolwich Dairy brand (though it's decidedly not local to me), hold the peppercorns.
- Kathy
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