Seattle, WA, tasted on April 16, 2005 — I have two children.
They are four and almost two years old respectively. Before they arrived
(and even for a little while after they showed up) I spoke cavalierly
about all the values that I would impart to them. And while I'm not
abdicating responsibility for them, I quickly realized that they have
been their own "people" since the moment they were born (and likely
before) and frankly there is very little I can do to convince them to do
anything much less "impart my values". In many ways this has been the
most evident in their extreme pickiness when it comes to food. I know
this is relatively normal for kids of their age but I can't help but
look at it as anything but exactly the opposite of what I expected.
Except that is when it comes to cheese. My children have gotten mine and
my wife's deep and abiding love of cheese in spades. This, I
think, is a good thing.
A few months ago a small cheese shop opened in a nearby
Seattle neighborhood -
Platters. I wasn't sure what to expect, but when I visited the shop
a few weeks ago the young woman who runs the shop made a couple of
recommendations. And frankly, based on the quality of her choices, I'm
pretty happy that she (and her shop) are nearby.
The first cheese she offered was
White Stilton Pepperton goat cheese. This was a quite good example
of a peppery goat cheese with a traditional texture and flavor. But
still clean and quite enjoyable. And if this cheese was merely good, the
follow on was spectacular. It's called
Another goat's milk cheese, this one from Spain. But frankly it was
unlike any goat cheese I have ever eaten. And I wonder (based on the
relatively mild descriptions I've been reading on the web) if the
Garrotxa I ate wasn't aged quite perfectly. It was creamy and savory,
but a more complex and strong flavor snuck up on the mid-palate and a
few well-placed sparks flew as the cheese melted on my tongue. This
cheese really was fantastic.
My kids liked it too.