Taleggio and Garrotxa

After reading and writing about cheese, I was on a mission to get some.  At the nearest Whole Foods (aka the best cheese selection I've found so far in Asheville. I wish there was a cheese shop!), I got some help picking out two cheeses.  First, I wanted to try a washed rind, and ended up getting a taleggio. The friendly employee who helped me said it was a good washed rind for a beginner because it's stinky smelling, but not too strong tasting.

Taleggio

I was so excited when it was time to eat it!  I took it out of the fridge an hour early (as directed!) to bring it to room temperature. I made hummus. I cut some fresh bread and toasted it lightly.  I sliced up a pear. I poured myself a glass of wine. I cut into the soft, smooth, delicious stinkiness of the taleggio!  Yummmmm!  I really liked it.  I sat and munched for a long while. Delightful. 

On Sunday, I got a garrotxa, a firm, aged, goat cheese.  

Garrotxa

Chris and I really set up a spread with mango, olives, hummus, toast, salami, wine, and the two cheeses.  Heaven!!  We love a spread. =]

The garrotxa, I felt, I could take or leave.  I think it is probably the perfect match to something out there, but with this spread, it wasn't as tasty as the taleggio.  

Here's a little something funny Murray's has to say about taleggio:

Pungent, fruity and meaty - ripe wheels should eat like pudding… delicious, stinky pudding that goes with wine.

Weird, but I like it!