I’ve found a wonderful new cheese for my salads. Chris (of UCSF) recommended putting crumbly cheese into my salads… so I went to the Cheese Board Collective (a wonderful cheese and bread wonderland that justifies the existence of high school cheese clubs) and they suggested this soft cheese called Bucheron (I also ordered a gorgonzola just in case).
The taste is wonderful–it goes well with a little vinigrette as it provides a very subtle aftertaste and a creamy “after texture” (i.e. once you’ve chewed through the leafy salad, you find a piece of Bucheron on your tongue pleasantly melting away on your taste buds).
I’m very happy with the discovery.
Filed under: Grad Student Gourmet |