cheese snob

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Oh no. I dread this feeling that is coming on. It's the feeling of having crossed a line from which I now can never retreat: I think I am becoming a cheese snob.

I have bought cheese from the artisanal cheese man at the local snoburban farmers' market every Saturday for about a month now. And now I can never eat ordinary cheese again. I didn't plan on this. It's the very kind of thing I would tease one of my friends about. But the other day my husband brought home some cheese from the Safeway - a cheese I normally like, and... it did not taste good.

So this morning I walked to the farmers' market for my cheese fix. I stood next to the French woman who was arguing with the cheese man that, "This cheese was made in France." He seemed to delight in telling her it was made in Appalachia (Washington, Va. - not exactly typical Appalachia). 

I bought some semi-hard, rosemary-rind cheese and some chevre. I may even try a piece of the aged Stilton he is going to bring next weekend.

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Comments

[The local planet killer]

Sounds yummy! However, it is not Stilton (by definition), kind of like sparkling wine is not Champagne.

The God's truth is that stuff made locally, picked locally when it is ripe, and done in the artisanal method is always better. Unfortunately, it also costs an arm and a leg.

[MattF]

If you like stinky cheese-- there's a branch of Cowgirl Creamery in DC and there, you can get Red Hawk.

http://www.thenibble.com/zine/archives/cowgirl-red-hawk.asp

Once described as "The smelly feet of the gods."

[Queen of the Weezils]

I love cheese of all sorts, even the stuff best described as "cheez" or a "cheese product". But if you put Safeway cheese on a plate with good artisanal stuff, I will pick the expensive but tastier artisanal in a heartbeat.

Expensive cheese = snoburbia, but I don't care. It's that good.

[Karen]

Go ahead, call me a sob but I always order the artisanal cheese plate when we go out.