On 4/18/2024 at 1:47 PM, voyager said: Cheese is difficult. It is alive and constantly morphing. Like they say you never dip your foot in the same river, you never eat the same cheese. We've had cheese that was very disappointing that we somehow neglected to toss, only to find it buried in the cheese bin later, now ethereal, if a little stinky.
Celeste is a lactic set cheese, which uses long, natural fermentation. Gossamer is a pasteurized milk cheese. They were both introduced by Cato in 2022 and I have had them side by side many times. Celeste is less complex (as an early Cato announcement said "patience is the highest priority", but patience here may be the highest virtue).
The Cheese Parlor in Livermore provided the two hard cheeses (one kind of like a young Gouda and one like a very aged Cheddar), and Wegman's provided the crackers, Point Reyes Blue, and Delices de Bourgogne, as well as a spiced cranberry jam to go with the blue. (My cousins provided the other accompaniments.)
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