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.
The Cabbage is supposed to add a fresh veggie type flavor to the cheese, but I
had yet to experience this subtle flavor.
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.
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.
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.
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.
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.
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.
Category: Food | Tags: feature 15 comments »
February 21st, 2009 at 12:04 am
the kind of cheese that’s the worst for my thighs?! yes please. best kind. and yes working out is a horrible self-hating activity. i do pretend workouts. i just stretch and do pushups for an hour.
February 21st, 2009 at 4:07 am
and here i am thinking that i was the ultimate cheese lover. cabbage wrapped cheese? exquisite!
February 21st, 2009 at 4:57 am
Why must this be your last cheese post? It’s really a shame. I think you should just go for it – a life without cheese is no life at all.
February 21st, 2009 at 9:52 am
aghh robiola is amazing <3
February 21st, 2009 at 1:05 pm
I almost died when I read “I’d eat steak tartare for breakfast if it was socially acceptable”. You win.
February 24th, 2009 at 5:51 pm
well done, i feel so hungry now ;D
February 24th, 2009 at 9:10 pm
UUU I died wihen I saw this. Last night I thought of your blog when I had some blue cheese and ice wine and thought, I’m such a loser for not making food porn photos. WWLD? (What would Luxirare do) goes through my head too often.
February 26th, 2009 at 9:16 pm
i literally just slobbered on myself.
February 28th, 2009 at 7:34 pm
Still not sold on cheese but YAY for Steak Tartare for brekkie!
March 2nd, 2009 at 1:48 pm
i just discovered your blog… AWESOME. And for the record I’m now slobbering on my laptop!
October 13th, 2009 at 1:05 pm
the fully thing about this post is, i work at boston pizza and we serve robert mondavi, but aparently its luxirare standard to
October 28th, 2009 at 2:05 pm
[...] cheese [...]
October 30th, 2009 at 1:05 pm
Actually the softer the cheese the better for you.
November 7th, 2009 at 11:35 am
your a genius…don’t insane! last cheese, WHATEVER for?
February 9th, 2010 at 11:00 am
This looks delish!