Rocky Sage (goat’s milk, New York State)
(Please ignore the label, that’s from the last one. My skills as a set decorator are sadly overrated.)
What is it with cheesemakers and plants? Last time it was vegetable rennet and wood ash, this time it’s Salvia* under the rind. It doesn’t make a lot of sense to me– when you are after some cheese, the first thing on your mind is not generally, “I hope it comes with vegetables.”
That said, this one was nice, and I wouldn’t have noticed the plant-aspect if the HSoP hadn’t pointed it out to me. It’s a young goat cheese, fresh and quite light in flavor, a little crumbly for spreading but nice with bread. And wine.
Any psychoactive properties went entirely unnoticed.
*I was wondering why that plant name sounded familiar to me. Then I remembered.