Cheese Update

(geesh, this is a slow period in the life of Renegade Crafters. Come on, Crafters, set up an email to post your blogs if logging in is stopping you from bantering....)

I'm a stinky cheese fan. But I guess I wasn't in the mood this week. I assembled a cheese plate on which the mild cheese was Wensleydale, an English cow's milk (anyone a Wallace and Grommit fan from the early shorts?), and not a particularly mild one. Spanish blue Cabrales was selected from the ever-rotating Cheese Monger at Marczyk's based on the mere fact that it was the strongest blue. But even I had to toss the Robiola, a melty washed-rind blend. Past its prime, as I normally am a Robi fan.

And then there is the severe lack of attention to the Mexican cheeses at Belmar WF...not local, not small batch, not even located with the rest of the cheeses. Boo. I had to put feta in my favorite dish ever, MBF Rick Bayless' Sopa Seca de Fideos tonight.