Upon breaking open a cylinder of Laguoile (lah-YOLE), one is overcome by what I like to describe as the scent of the Indiana Jones ride at Disneyland. If you haven't had the pleasure of experiencing (or smelling) this attraction, what I'm referring to is the odor of a heavily water-damaged basement. Or, what is probably more accurate, a dark, damp cave. This delicious raw cow's milk cheese is made in the southern part of France, just under the Cantal Mountains (home of Cantal, another tasty cheese). Named after two small towns located in the region - Laguoile and Laguoile-Aubrac - it carries similar characteristics to its neighboring Cantal: firm and a bit chalky with a sharp, tangy bite. Yet Laguoile is aged longer, developing a straw colored paste and thick, crusty brown rind that smells exactly how it looks. But do not be deceived by its appearance or pungent aroma, because the flavor is phenomenal. The texture is crumbly, but smooth and creamy on the palate. It has a cheddary sharpness with strong earthy notes of mushrooms. In fact, as you get closer to the rind, the flavor is reminiscent of a slowly simmered brown mushroom stock. Yummy!
As for my sweet of choice this week, Paley's Place Bistro & Bar in Portland, Oregon created a delectable Fruit & Nut Bar to accompany their restaurant's cheese selection. Made by hand in 5-pound slabs, this sweet treat is like a panforte, but without any flour, spices, or added sugar. The simplicity of the variety of ingredients is what makes it so desirable - dried figs, apricots, raisins, cranberries, blueberries, hazelnuts and almonds all bound together with honey. It's rich and dense without being fatty or sickly sweet. And the crunchiness from the nuts adds an extra layer of texture to the pressed combination of moist, chewy fruit. This really is the perfect addition to any cheese plate.
That sounds delicious.
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