Yesterday, while shopping at Russo's, I found myself rubbing up against the cheese case, caressing the little pats of goat cheese, and trying with mixed success to sniff the various wedges through their wrappers. Business as usual.
That's when I came across a few bundles swaddled in cheese paper from Cowgirl Creamery. The California food bloggers are always going on and on and on about Cowgirl Creamery, so I was excited to have the chance to sample some of their curds for myself. On offer was a triple cream called Mt. Tam. I didn't even get the connection with my own name at first, but Husband insisted on driving the point home. I had to suffer through several iterations of:
Him: What's this cheese called again?
Me: Mount Tam.
Him: Don't mind if I do!
If only I had a sense of humor in real life!
As for the cheese, consider my mind blown. I LOVED it. So rich! So buttery! So delicately mushroomy! Be sure to let it sit out for several hours at room temperature (4 to 5 hours is ideal) so that the texture will be appropriately soft, creamy, and luscious. Heaven!
I've sampled lots of new-to-me local cheeses from Massachusetts and Vermont, too, but that's a post for another time. Right now, I'm basking in a post-cheese glow that I hope will keep my hand out of the Halloween candy for at least a little while!