May
25
Written by:
Judy Schad
5/25/2010 7:23 PM
As this is my first blog, I suppose you know about me and Capriole, and you have probably been to our website. I suppose also that blogs are about what's on the blogger's mind, and right now it's blue mold. Just enough to give me, and our Pipers, Sofias, and Wabash Cannonballs a wee bit of what's happening in the larger world of spring damp.
Where the heck does it come from? In spite of scrupulous hygiene and all human attempts to avoid and defeat it, every year at this time, it's back! Tiny little spots finding a happy home on our beautiful surface ripened cheeses. As we move into summer it will disappear, but for now it's driving us crazy. Even though it does not affect flavor, even though the French ignore it, Americans simply don't like it, and want to know if they should eat it, remove it, but never, if they should just forget it.
Meantime, absolutely do not miss the creamy goat cheese and asparagus risotto on the website. Like the blues, the asparagus will not last much longer. Think I'll just have to put on a little Billie Holiday, drink a glass of Vouvray with my blue darling, and wait for the sun to shine again!