Last cheese

La Casera is not only delicious but a very interesting looking one. When I saw it I remembered this NY Times article about some weird looking Robiola cheese. Robiola = soft-ripened italian cheese from either cow’s, sheep’s or goat’s milk, but this specific one is made from Goat’s milk. Mind you, soft-ripened cheeses are the worst for your thighs. Anyway that didn’t stop me from buying the gimmick; it’s wrapped in a cabbage leaf? There was no way I wasn’t trying it.

A quick snapshot, some exotic japanese melons, wine, Framani Salami (my favorite),
LaCasera Robiola, french sourdough from BALTHAZAR and white wine.

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The Cabbage is supposed to add a fresh veggie type flavor to the cheese, but I
had yet to experience this subtle flavor.

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Nature’s imprint always leaves a mark. The ridges are the imprints of the cabbage that is wrapped around the cheese for about 1-2 months to develop the soft and delicate rind.

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The best way I can describe the flavor is this; think Brie cheese with the tangy mixture of a Chevre. It was so delicious, especially the buttery rind. As you reached the middle of the cheese it was harder and tangier, and I think this picture shows exactly that.

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Health experts say this is the worst kind of cheese for you. The kind where it’s runny and soft. The healthiest cheeses are the semi-hard ones. Do I care? No, I’m not about to considering the fact that I’d eat Steak Tartare for breakfast if that was socially acceptable.

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Salami exterior. You can tell it’s been through alot. The post-effects of using starter cultures such as sodium nitrate or Salt-peter which is also used in giving Pastrami their pinkish color.

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Uh, don’t even get me started. Distribution of fat to lean meat is pretty obvious.
I will remember these lardons when I’m 10 minutes into the elliptical. HELL! Working
out is by far the most viscious thing ever.

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I love using this weirdo melon to balance the unctuous flavor of Salami+Cheese on bread. It tastes like sweet cucumbers and refreshes my palette.

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