Rock and Roll Cheese

I know that when I’m hungry, I reach for the cheese. And if I’m lucky, its Dinah’s cheese.

Our daughter refers to the gooey camembert-style cheese which our friend Kurt makes as cheese-yolk. The oozeier and gooeyer the better. Fortunately Kurt knows this and we get the over ripe cheese. It’s a disc of amazingly delicate runny cheese which slips out of its soft fuzzy white casing when cut. In a short period of time, Kurt has perfected this amazing cheese, called Dinah’s Cheese.

And lucky for everyone on the planet who is lucky enough to try it, Kurt is also making a tomme-style cheese as well. It doesn’t have a name, and it’s place is, just now being built. The unique characteristics which will be prevalent in this particular cheese–which will live in a cave underneath the very pasture from which it came–are yet to be determined.

My eagerness to eat decayed milk might be unreasonable. But so is Kurt. And here is the proof.