Ever since trying Garrotxa cheese at Amada during Philly restaurant week, I have become more curious about the world of cheese. Due to a bad childhood experience involving poorly made mac and cheese, I have generally avoided eating/tasting/smelling/coming into contact with cheese at all costs. Know that girl who peels the cheese off of her pizza before she eats it? Yes, I was once THAT girl. However, having a bf that absolutely loves cheese, I was bound to encounter cheese again sooner or later. Thankfully, this has happened sooner rather than later.
A few weeks after my first taste of Garrotxa, I was ready for more. We decided to go grocery shopping and pick up a few items from the cheese counter. I wasn’t feeling too adventurous, so I decided to stick to cheeses of the milder and softer variety. After some consultation with the cheese man behind the counter, we ended up with the following selections:
- Port-salut: a mild, creamy spreadable cow’s milk cheese from France
- Double cream gouda: mellow and creamy, with 60% butterfat
- Garrotxa: a semi-hard goat’s milk cheese from Catalonia, Spain, good paired with dulce de leche
To complete our cheese plate, we served the the cheese with plain and multigrain crackers, and some pepperoni – all from Trader Joe’s!
Whole Foods, Trader Joes > Union Square, New York