The latest from Kelsie Parsons. Thanks Kelsie! SR
With the potential end of the world quickly approaching in four days I’ve been considering my last meal. More specifically the last cheese I would eat. It’s really not a hard decision for me. I immediately knew what it would be.
Chateau de Bourgogne.
This cheese is my heroin. One bite and I sink into a state of buttery bliss. The bloomy rind is like freshly fallen snow and the body of the cheese melts if you even glance at it. I’ve always referred to it as ‘cloud cheese.’ Not that this triple cream is ‘light’ but I think the term accurately describes the texture. The fat content doesn’t matter anyway; if it’s the last cheese I’ll enjoy, I’ll eat it like cake.
Despite my total adoration of this lovely fromage, you wouldn’t hear me complaining if it wasn’t available (the end of the world is no time to complain!). In a pinch, Délice de Bourgogne or Brillat Savarin would also do. (What about Pierre Robert? says Sue)
I think I’ll request December 21st off work so I can spend it with the cheese I love. Whether the apocalypse is caused by a meteorite, the Second Coming, nuclear war or the official cancellation of this year’s NHL season, I’ll go out with a smile as long as I’m indulging in some Chateau de Bourgogne.
What cheese would you choose?
Here’s to hoping the end of the Mayan calendar doesn’t lead to the end of the world so we can all enjoy many more wedges of curdaceous glory.
4 responses to “Curds and Eh: Cheese for the (possible) End of the World”
Chateau de B is known as the “Better than Sex” cheese at the shop where I used to work and while sweet & creamy is fine, for the End of the World my choice would be Le Sauvagine with it’s down to earthy flavour.
Oh! La Sauvagine, good one….I need to choose…
Hey Sue, since the zombies are arriving Friday, thought I would stock up on my favourite – Epoisses!!! Happy End Of The World! Cheers!
My all time favorite is still the Dragon’s Breath Blue from my Nova Scotian homeland. So that’s my one.
But, I still crave my childhood favourtite port cheddar (or “pink cheese” as we called it when I was a kid) spread liberally on Ritz crackers, especially at the holidays.