While it would be nice to imagine adoring every cheese that was served up at the Artisanal Master Class, that certainly isn’t very realistic. Most of the cheese I gobbled up was yummy and wonderful. But there were five that took me on an undesirable cheese field trip to the the un-mucked barns that they began their lives in! (Or something to that effect.)
So here they are.. my bottom of the barrel, or barn! BUT – don’t take this list to mean you shouldn’t try these cheeses. In fact, go try them and come back and tell me why you think I’m completely crazy for not liking them!!
Again, I’ll go from the best of the worst, to my least favourite! I won’t bore you with super long descriptions, just some key words.
5) Pecorino Toscano Stagionato DOC, Italy, Sheep Milk
- Salty smell, more barn-like than the other Pecorino we tasted, too peppery
4) Liberty’s Cream, USA, Goat
- Goat taste should be hidden more but it is very strong, very lactic, odd herbal flavour
3) Roncal, Spain, Sheep Milk
- Very gamey, a strong sheepy aroma, grainy texture
2) Cabecou Feuille, France, Goat
- This little cheese is wrapped in a Chestnut leaf which leaves a very bitter, unpleasant flavour; off spicy aftertaste
1) Le Moulis, France, Cow Milk
- Smells like a barn, unpleasantly tangy, underlying bitterness, very yeasty.
The Winner of my cheese losers!
And there you have it, the cheeses I wont be begging to try again.
