Prague, Czech Republic
posted by KRASK March 10, 2010 20:34 Architecture comments (0)
Welcome back to the Monday Cheese series. Honestly, with my posting
history it should probably be called the Monthly Cheese series.
On a trip to Barcelona I visited La Seu Formatgeria,
a cheesemonger specializing in Spanish farmhouse cheese. I was hoping
to find Cabrales, a blue cheese famed for its spiciness. They didn't
have any, so I bought several other varieties instead.
The next day I ran across a small outdoor market where a farmer was
selling a goat cheese from Formatge del Montsec called Suau de Clua. He had
two types, a young and an aged. Having already bought a fair amount of
cheese and limited luggage space, I opted for for just one young
cheese. Usually I like to speak with the cheesemonger and learn a bit
about them and their cheese. Unfortunately, my knowledge of Spanish and
the Catala language is limited to just a few phrases, so the
conversation was rather short.
I brought the cheese back home where it sat in the fridge for
several days. I really didn't expect much. After all, I had purchased
several other cheeses at La Seu Formatgeria and I really wanted to try them first.
The cheese has a fascinating history. High in the hills of the La Serra del Montsec mountain
range lies the tiny village of Clua de Meià. After being abandoned for
many years, it was re-inhabited by a small group of people in the
1970's. There they became self sufficient, living off the land and away
from the big cities. In America they would be called hippies. Over
time, buildings were renovated, a good water supply was installed, and electricity and telephone services were added.
After some trial and error with raising livestock, rabbits, chickens, and pigs, it was the
goat that could survive the rugged terrain of the mountains. With
the goat's milk they made cheese, and a delicious one at that. It's off
white, creamy, and fairly mild. If I had realized how delicious this
cheese was, I would have bought more of it as well as the aged version,
leaving the other cheeses in Barcelona. Yes, it's that good.
Precious little information is available on the the net, and none of it in English. I found this video (http://www.tv3.cat/videos/236508607) which has an interview with the very same person selling the cheese at the market. If anyone knows Catala, please contact me. I'd love to learn what he says!
posted by KRASK January 28, 2010 13:01 Monday Cheese comments (2)
- An object is not so attached to its name that one cannot find for it another one which is more suitable.
- There are objects which can do without a name.
- A word sometimes serves only to designate itself.
- An object encounters its image, and objects encounters its name. It happens that the image and the name of this object encounter each other.
- Sometimes the name of an object occupies the place of an image.
- A word can take the place of an object in reality.
- An image can take the place of a word in a proposition.
- An object can suggest that there are other objects behind it.
- Everything tends to make one think that there is little relationship between an object and that which represents it.
- The words which serve to indicate two different objects do not show what may divide these objects from one another.
- In a painting the words are of the same substance as the images.
- One sees differently the images and the words in a painting.
- Any shape may replace the image of an object.
1-20 March, 1954Note: The above was copied directly from a display at the Magrittte Museum in Brussels. The text was in English. I did not translate it from French as some have suggested. It's a fantastic museum and well worth the visit.
posted by KRASK September 27, 2009 10:16 Art comments (0)
posted by KRASK June 29, 2009 7:37 General comments (0)
Banon Chèvre cheese has been made for a long time. Dating back to ancient
Rome, it is said that emperor Antoninus Pius died in 161BC from eating
too much of it. He must have really liked the cheese.
its ability to kill, what makes this cheese so special? It's basically
an unpasteurized goat's milk cheese from the Provence region of France.
What's distinct about it is the method by which it's matured. The soft
curd is molded into a ladle, then wrapped in green chestnut leaves that
have been soaked in eau de vie, a clear fruit brandy. The 100 gram
cheese are then tied with raffia.
When young, the cheese is supposed to
be chalky and taste sour. It's best to buy it after it has aged some,
which you can tell by the color of the leaves. Dark green or brown is
best. The cheese we tried was from Fromagerie de Banon and was very
soft and creamy with a slight nutty taste. It was very tasty, but I
doubt one could eat enough to be fatal. It would make a pretty good
last meal though.
posted by KRASK February 23, 2009 16:26 Monday Cheese comments (1)