Marie & Katie's differences

You, the one person who has read this blog so far, may have noticed some changes to the layout. More will be coming. Something you need to understand in reading this blog is that the creators, Marie and Katie, pretty much have different tastes in music, colors, clothing, food, furniture, men, pretty much everything. The new layout is a compromise between Katie's preference and Marie's preference. The title might be changing too (and the address) cause Marie doesn't like it and will probably come up with something cleverer. We are also nearly guaranteed to disagree on many cheeses. This means pay attention to who the author is and if we both like a cheese, its probably universally yummy.

Matt, recently relocated to the San Francisco and who may be posting his own reviews soon, suggested that Marie and I needed to post side by side cause our views are so opposed. So, I added in short comments to Marie's first cheese review.

First Cheese Tasting

This post actually written by Marie, just from Katie's account.

Cheese #1: Brebiousse D'argental

Texture: Soft, spreadable cheese

-The one with the orange skin up top

From the laboring efforts of the Argentinian sheep herders(that are displayed merrily with their happy little sheeps, on the package) comes the mildly flavored softness of brie. Spreadable on fresh French baguettes, it pairs well with the light sweetness of gala apples. Katie suggests that the very light flavor, compared to other bries, hits you like a....well I was going to insert something clever here, but then Katie said, "it doesn't quite come alive until it's been in your mouth for a few minutes." At which time the flavor of the cheese is comparable to... I have no idea, basically we liked it.

Katie: The flesh of this brie is very light with a great taste that hits you late. The skin has a very powerful flavor though.

Cheese #2: Sottocenere Truffles

Texture: too soft to call hard, too hard to call soft

The one with the green leaf on bottom

Did you know truffles are fungi? Katie says that the truffle flavor stands out and is "certainly noticeable". I tried various cuisines from all around the world and I still have no idea what truffles are supposed to taste like. Basically it tastes like string cheese (Kraft kind) with a kick of flavor and boy is it pungent. This will definitely not be on the "Cheese on a Date" category. Not to say it gets close to Camembert. Katie thinks Camembert is light in smell, I think Katie's olfactory senses are broken. However, she states that this cheese is delicious "and finally understands why Hao thinks truffles are tasty."

Katie: This was my favorite cheese of the day. The cheese itself is very smooth in texture and very light in taste. It absorbs the truffle flavor fantastically. The truffle flavor, which was great, definitely is much stronger than any flavor contributed by the cheese itself. Unlike Marie, I didn't find this one pungent at all

Cheese #3: Capricho De Cabra

Texture: Smooth crumbly Goodness and spreadable

The round one on left

Traveling all the way from Spain, this amazingly delicious cheese has to be my favorite. But then again I am partial to rich, tangy flavors. Awakening the taste buds, it pairs well with soft, sweet honey that counters the tart quality of the cheese. It goes great with grapes, apples, and pears. It's great for goat lovers and even the ones that love goat cheese.

Katie: I love goat cheeses. This is a great goat cheese. I would probably buy it again, but nothing special really stands out about it in comparison to other goats, imo. Very smooth, almost fruity flavor.

1 cheese 2 cheese 3 cheese more

We are unsure of what this blog will entail just yet. Marie says there will be categories like "Best cheese for a crowded party," "Best cheese to eat at home alone with a glass of wine", or "Best cheese for getting-laid."(Well, that last one might have been my idea). Who knows, if we get really fancy, we may even start suggesting best $7 wines to pair with the cheeses. However, for now its really just a place where we can write down which cheeses we liked (or didn't) and why so we can remember them later. First cheesy tip of the blog: If you're ever in the mood for fancy cheese but don't have the funds to pay for it, pretend to be rich and go to Bristol Farms (or probably Whole Foods, etc), act indecisive and they'll offer to open up any cheese and give you a sample. Or just ask them. Yummy free cheeses!