Pushing the envelope is not restricted to flowers (my story yesterday), it also applies to cheese.
The very official Cheese School of San Francisco offers an Extreme Cheese class tomorrow June 7 at 6:30 pm.
Attendees will be ‘Exploring Further‘ under the guidance of Judy Creighton.
Rather than paraphrase the Event details here it is (in their own words):
"Go ahead and admit it. You love cheese. That’s for sure. But you’ve got this creeping feeling that the affair has lost a little bit of its zing of late. Maybe you know it all just a bit too well, and your taste buds have been lulled into a state of sleepy complacency. For those who already have the basics covered, this advanced class in extreme cheese will take your senses to new heights with big, bold, exotic cheeses that aren’t for the faint of heart. Take your relationship to the next level by diving into these distinctive cheeses from around the globe."
A cheese that in my opinion might push the taste boundaries for most American palates could be Cancoillote from Franche Comte, quite pungent.
The cheese is sold in containers as it is runny and can also be used for a fondue as illustrated here.
This picture is from a recipe (in French) from Fromagerie Poitrey.
One thing I want to emphasize about cheese is it needs to be aired for about an hour and served room temperature to get all the flavors rather than taken out of the fridge right before you eat it, a frequent misconception.
Recent Extreme Posts: Competitive Rose Gardening