This cheese entered my life as a gift. It’s an aged Bressan from Smoky Valley Goat Cheese, and Holly figured the mottled molds atop it would make it unsuitable for sale. She also claimed that this particular batch was so good that if she kept it for herself, she’d eat yet another lovely wheel of it by herself. I’m no doctor, but I’m wagering she’s right that eating multiple wheels of cheese back-to-back is unlikely to bolster health. So I accepted her gift designed to save herself.
I will agree on one of her points – this is indeed one of the best cheeses I’ve tasted from her. It really reminds me of a fine dry aged cheddar or something along those lines, and there will be no problem exceeding my own quota of cheese consumption as a consequence.
But on her other point, I disagree. I think folks would be happy to buy cheeses with mottled zany molds, especially once they got their palate on some properly matured cheese. So I ask you: would you buy this cheese? Would you pass it up based on appearance? I’m curious.
It’s exciting to me to see our local artisan cheese scene take shape, and I dearly hope that those interested in good food are adventurous enough to buy cool cheeses that encourage our local talent to explore the possibilities of our local cheese.