Monday, December 18, 2006

Cheese freaks, Christmas is coming early this year.

Readers, I give you Roaring Forties Blue Cheese.

After I decided the Spanish Castello was too creamy to use on my skewers of chateaubriand this weekend, I discovered Roaring Forties Blue. People, let me just say this. It was creamy, it was dreamy, it was heaven on a stick. While I chose the beef for it’s tender texture and succulent flavor, in the end the meat was merely a vehicle for this outstanding cheese.

Maybe it’s so good because it comes from Kings Island (south of Melbourne, Australia) where the cows are said to produce the sweetest milk in the land. I believe it because this cheese is equally sharp and sweet. Fruity even. Its complexities make it a little nutty, a little pungent and a whole lot of delicious. It was definitely the surprise hit of our holiday party. Well, that and the boys in girls’ bikinis in the hot tub.

Anyway, it’s fab with meat, perfect with pears and sinful on its own.

So run, don’t walk, to your local fromagerie and check it out. Happy holidays and you’re welcome!


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