Our Turkish school cleaners made CC a meal while we were gone. They also brought over this enormous two-and-a-half gallon jar of homemade goat cheese floating in water.
I'll admit, I was a little scared of it at first. Goodness, it has to be turned sideways just to fit in my fridge. I did taste it. S.T.R.O.N.G. But then after about a week, I decided I could no longer pretend this floating goat cheese was not taking up 1/3 of my fridge. I would need to deal with it. I mean, how much would this amount of feta cheese cost back in America?! So, finally, I took out one block and put it in water all day long. That strained off some of the S.T.R.O.N.G. flavor as well as some of the salt. That evening, I sliced it into squares and put it with fresh, ripe tomatoes as a side dish. Big Ben inhaled it. I kept saying, "Chew the first piece before you eat another!" So, our usage of the floating goat cheese has begun. Nothing like an enormous jar of cheese to say, "Welcome back!"
5 comments:
My housekeeper just gave us four large jars of homemade jam. The apricot was delicious, I think the cherry will be good, but whatever the other two are is just not appealing to any of us! I'm trying to think of a way to get rid of it discreetly!!
That's funny! We love feta, but the floating in water is a little gross. I'm sure this is just one of many cultural adjustments that you are used to making. Enjoy the cheese! I'm sure it tasted great with the fresh tomatoes.
I see another Campbell adventure on the horizon. You will have to keep us updated on your use of this thoughtful gift.
I learned a lot about cheeses from Kathleen when she was in France . . . Very interesting. I am just a simple girl from the south and never knew there was much beyond Cheddar and Swiss. Gouda was about as exotic as I got.
I have since been educated and now know you eat the rines, the mold and anything else growing on wet looking lumps of pale matter called "fromager" in French. I also know the favored cheeses and that most of them are made on small farms where visitors are not allowed for sanitary reasons. I know the very best cheese in France is made out of milk from Normandie Cows . . . (an actual breed of cow native to Normandie).
I never think of these things that I don't see pictures of a little American girl going to the small shops to buy the daily supply of bread and cheese for their house. France was an enchanted land to Kathleen. I will forever be fond the region where she lived and the people in Franceville that took such good care of her while she was there.
I'm off the subject. Weren't you talking about cheese? There was one cheese Kathleen did not like but since you wrote this particular post I will refrain from telling you which one it was. :)
Cheese is such a fascinating subject . . . and to think at one time I thought it only came in "cheddar."
Ahh. :)
Very sincerely,
Your cheesey friend, Melanie
Love your new background. Goat cheese :) tastes yummy. I just finally changed my blog took me long enough. Hope things are well on your end.
been catching up, had to comment that the cheese would weird me out too, although, I wish I had some;)
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