Cut the Cheese

Linda Burton posting from Salem, Oregon  –  “Have you ever tried a Boerenkaas?” Marita Powell asked. Having grown up on Velveeta, I confessed that I had not. I’m at the tasting counter at Willamette Valley Cheese, along with a couple who has been here many times before. Richard has his list in hand, is X’ing in the box beside the ones they like. Marita cut off tasting bits and placed them on our tiny trays; “The Boerenkaas is Gouda,” she explained. “And strong. People either like it, or they don’t.” We did. The three of us approved and scanned our lists for the next delicious thing to try. Patricia and I favor the Havarti line, we ask for Blueberry, Cranberry, Horseradish, and Herb de Provence. Marita tells us stories of each cheese; gives serving notes. “The Blueberry is excellent on salads,” she offered; one was great in chili, add this one to soup, that one for fondue. I goofed, I realized, I wasn’t taking notes, my memory and my palate were confused. My tasting tongue was happy with them all; the strong, the sharp, the acid bite, the creamy mild. Smoked Gouda, Garlic Pepper Jack, French Prairie Brie. Which ones to buy? » read more