I am not a big fan of goat cheese. I usually find it too gamey and barnyardy, but that's just me. So when I find a goat cheese that I fall for, it must be really flipping awesome! Stracapra, a semi-soft washed rind goat's milk cheese from Italy, has stolen my heart...for the time being. It's made in a Tallegio style (another one of my favorites), formed in an 8-inch block, about 2 inches thick and washed in a brine while it's aged. The result is not your typical pinky-orange rind, but a thin whitish-gray mold that encases a snow white paste. Initially, the flavor is gamey, but it quickly turns to fresh salted butter with a hint of nuttiness at the end. It's meaty and creamy on the palate, and the rind adds a desirable earthiness that shouldn't be ignored, even for rind haters.
This week's sweet is a package of La Panzanella Sweet Cinnamon Crisps. Made in Washington, these crispy whole wheat flatbreads are sprinkled with a layer of cinnamon and turbinado sugar for a touch of sweetness and sparkle. The texture is thin and crispy without being too delicate. They're perfect for breakfast or coffee in the morning, or a nice accompaniment for a creamy, mild breakfast cheese. I like them because they're not over sugary, but satisfy that sudden sweet-tooth craving.
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