My husband was looking for a snack we could have before our dinner at Fearing’s. He came home with a bottle of Chardonnay and a wedge of Meadow Creek Grayson cheese. The cheese man, “Mr. Frommage”, at Central Market suggested it when Hub told him I like strong cheeses. “Stinky cheese?” he asked. Hub said that I would like that. Hub was right. Yes, it’s stinky - or should I say pungent? Although, the taste isn’t as strong the aroma. It has a bit of a bite. Still, there is a sweetness present and the texture is creamy. It pairs beautifully with the Chardonnay. It is kind of nutty, ending with an almost oyster-like flavor. I did a some research and found out that the Grayson won first place honors in the American Cheese Society’s Farmstead Catagory. It’s made with the milk processed right there on the farm in Virginia. I like that. So much so, that I had to go back and get more a couple of days later.
You are so cruel. In an effort to lower our calorie intake during the week we have banned cheese to weekends. Oh my goodness! There is nothing I like more than a glass of wine with a loaf of good bread and cheese. I love the Parmesan loaf at Central Market. I truly am a carbaholic. Give me bread and butter and I’m a happy clam. Oh, and don’t forget the wine!
Margie is right about the oyster taste.
Who knew?
If you like the smell of gym socks, the taste of oysters and grass, raw meat and scrambled eggs, you should look into other washed-rind cheeses (“washed-rind” are the stinky ones). Look for Mont St. Francis from Capriole, Hooligan from Cato’s Corner, and a reeking one from Jasper Hill that I can’t remember the name of.