#cheese notes

Ok so before i supply the actual note i wanna say this bitch is w e i r d in a very good way. Its a ball of mozzarella stuffed with like cream and shredded mozzarella. Like a cheese filled dumpling whose wrapper is also cheese. And it comes in this... i dont wanna call it water or brine. Its like if somebody made a brine, but used cheese or milk or something instead of the shit usually used to make brines. If youve seen tallow rendering where the liquid is clear but a lil bit cloudy thats what the liquid it comes in looks like. But no salt.

Burrata Mozzarella

• Good

• Fascinating texture

• Creamy center

• Seemingly very little inherent flavor

Castello Danish Fontina

• Bleh

• Mildly firm

• Coats the tongue in bleh

Don Juan Manchego Cured 6 Months Spain

• Meh

• Mildly firm

• Creamy

I recently decided to try a new brie: Notre-Dame, a small 170g wheel from Fromagerie de Corneville in the Montérégie region of Quebec. 

Origin:  Quebec, Canada Weight:  170g (also available in 450g) Price:  $5.77 at Walmart, otherwise approx $6-7 Taste rating:  4.5 /5 Texture rating:  5 /5 Value for money:  5 /5

Summary:  If you're looking for an inexpensive brie to eat as-is, with some subtleties and distinguishing characteristics, this is it.  

Texture:  The paste is very soft, almost runny.  The rind is almost fluffy on top, but makes a slight snap when broken.  

Flavour:  Milky flavour and slight tang.  There was also another flavour that I didn't know how to describe until I read the description--mushroom!  It's subtle, but I loved its presence.  The rind also has a slightly stronger flavour than most other bries of this size and price range.  

Other:  Bottom line, it's probably the best brie for its price range.  I don't usually buy anything much more expensive than this, so this is probably my new go-to for brie.  

Pairings:  I haven't found a bad pairing yet, but most fruits go well with this.  I imagine grapes, especially green grapes, would be good, too. 

Nectarine: the acidity cuts through the thick creaminess.

Apples: especially fragrant ones!

Ataulfo mango: not so good, the fruit already tastes creamy.

Will update this as I try more things.

I've realised that, while I post pictures of what I eat, with descriptions and sometimes stories, I didn't start cataloging my tasting notes.  So when I'm describing, for example, a cheese, I'll use the tag cheese notes.