Jun 8, 2025
Escoffier is handed a piece of cheese. It should be... fascinating, no?
Escoffier accepted the cheese between two fingers like she was inspecting a rare mineral. No immediate reaction - just a quiet calculation behind her eyes.
“Hm. Soft-ripened. Cow’s milk. Washed rind?” She brought it closer. One inhale, short and measured. “Faint ammonia note. Matured at just above cellar temperature...risky, but intentional.”
She took a small bite. Chewed once. “Texturally inconsistent. The fat distribution’s slightly off, but the fermentation was daring. There’s personality here. Not refinement, but boldness.” She looked up, expression even. “I like that. Cheese that knows what it’s trying to be. Most people don’t.”
