Cheese quiz answers
Published by Becky S December 21st, 2004 in food
As promised, this will be the last cheese-related entry for a while. Unfortunately, my instructions for last week’s cheese quiz were slightly ambiguous, and some people took the snooty British quiz, which insulted them with accusations of purchasing pre-grated cheese. Two people, however, took my version of the cheese quiz and scored 100%. Sassy J, who had the chance to sample all nine items at the beer and cheese party, got an A+++.
Jo of Counting Sheep also got a perfect score, which is impressive since she lives in New England and was not at the party. Obviously, the woman knows what she’s about. Indeed, she runs Amuse Bouche, her own food weblog, and will soon be a student at the Cambridge School of Culinary Arts.
There’s no official prize, but Jo and Sassy J are welcome to stop by anytime for a six-pack to go. And also some cabrales.
Below are the answers to the quiz you were supposed to take.
- Crunchy on the outside, chewy in the center: Bucheron, a lovely log of goat cheese (perfect for your lactose intolerant guests).
- Created by Bavarian Trappist monks: Bruder Basil. I got this smoked German cheese to pair with Oktoberfest.
- Stinky feet: Artisan Cabrales. I love regular Cabrales, a strong Spanish blue cheese. However, the artisan variety is too strong even for me. The imperial stouts (Old Rasputin and Victory Storm King) were the only beers that could stand up to it.
- Still made by hand in Somerset: Coombe Farm Cheddar. I can see why cheddar and ale are such a time-honored combination.
- 50% fat, 100% heaven: Epoisses Berthaut. Runny, raw milk, sin.
- The Netherlands greatest contribution to world civilization: Aged Gouda. I lack the vocabulary to describe how much I adore this cheese.
- Moldy goodness from the land of Guinness: Cashel Blue. A Tipperary cow’s milk blue. These folks also make Crozier, a sheep’s milk version, which I wanted but couldn’t get (DiBruno’s couldn’t import it; foot and mouth disease or some such excuse).
- Sheep’s milk camembert made right here in the US: Old Chatham Shepherd’s Wheel. Naturally, Freedom Date scoffed at the idea of an American camembert, but considered on its own merits, it’s a damn good cheese.
- Sorry Australia, but the Brits kick your ass: Dairy Vale Cheddar. We compared several cheddars, and everyone had a different opinion. Frankly, I thought the Australians had the weakest entry.
Of course Sassy J aced this quiz– she took notes, like a good student. Congrats!
Beware the cabrales.
wimp
I’m not a wimp!
I’m delicate.
I just had a thought, seeing as Scott doesn’t drink beer, did he just eat the cheese? I guess that must be why that stinky cheese had just an effect.
I meant *such* an effect.
Yeah, the stinky cheese went right to his head.
However, even the beer drinkers didn’t care for the Cabrales.
I just got back from DiBruno Bros. midtown (with a more limited selection then the Italian market store–but it’s close to work and also has cute guys working there–one of whom, shockingly, is French). In preparation for the hordes at my parents house, and given their lack of an equivalent of DiBruno’s in Virginia, I tried to order my 3 favorites from Becky’s fabulous and infamous party (of course I forgot my carefully crafted post-it reminder, so I had to wing it, despite the fact that I aced the quiz–which involved guessing on my part). They had 5 year aged gouda, which seems just as good as the 6 year at the party, I remembered Shepherds Wheel, American Camembert, and they knew it was old Chatham, but were out (I refused a mediocre brie they tried to sub in), and the blue I thought was Casals, alas, it is Cashel–in any case, they gave me a taste and I fell in love with this blue despite it’s $19.99/pound price: Papillon Roquefort (it’s only Christmas once a year). I collected the preordered mild Asiago Fresco that my bland-palate Dad loves ever since he went to Italy, and topped it off with a nice olive mix for my mom (which I will certainly nibble on). I’m sorry I’m blathering on about cheese and consuming all the bandwidth! I can’t help it—it’s divine.