Daisy Bateman

Thurscheese Special Edition: The Wedding Cheeses

By popular demand!

Big thanks to Crys for getting this picture. I meant to take one, but as you can see, I was busy.

 From the top:

Smokey Blue

All credit for this one must go to the guy at Country Cheese in Berkeley, who was instrumental in putting this selection together. I knew we needed a blue but didn’t have one in mind, because a person can only plan so much, and he was extremely helpful and knowledgeable about their cheese selection. I highly recommend it if you are ever in the Berkeley area and need some cheese, or bulk granola, or Vietnamese spring rolls. It’s a full-service kind of place. Anyway, all I know about this one was that it was described as the “smokey blue” and it did indeed have a pleasant smokey flavor.

Cave-Aged Gruyere

From a cave! A longtime favorite of mine; if I was going to make a cheese-based greatest hits album this would totally be on the first disc. The fun part about this, besides eating it, was that our friend at the cheese store (I really should have learned his name– I think he was the owner) very kindly cut a center section, to minimize the amount of rind. Which meant that the way people cut pieces out of it, it ended up looking like one of those rock formations in the background of the old roadrunner cartoons.

Humboldt Fog

One of the very first cheeses I blogged about, though at the time I was under the mistaken impression that it was a blue. (It’s not. The line through the middle is actually vegetable ash. No, I don’t know why.) There was more of this one left than any of the others, which may have less to do with its popularity than with the fact that I bought an entire wheel, because when else am I going to get that chance?

Pierce Point, Cowgirl Creamery

Another favorite. And I want you to know that there is no truth to the rumors that I insisted on scheduling the wedding for the middle of summer because that’s when this cheese is in season. This was the most local cheese we ended up serving, which is terribly un-trendy of us, but I think we can all agree that the whole “all of this food came from within fifty feet of here” deal is getting a little tired. Unlike the delights of cheese, which are unending.

English Cheddar

Our second selection brought to us by the fine people (person, mostly) at Country Cheese was a very nice cheddar, because everyone likes cheddar. Light color, medium-sharp, not at all crumbly. Went very well with the crackers. I wish I had really thanked the cheese guy adequately for his help and the volume discounts, instead of paying with a credit card like an ingrate who doesn’t care how much it costs his small business. My only defense is that it was a very busy Saturday, and it’s hard to carry around enough cash to buy that much cheese.

Fromage d’ Affinois

Never a bad idea. This is the only one where we had nothing left over, despite the fact that we had an entire wheel when the party started. I hope there was enough for everyone to try some.

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