What do wine, beer, and cheese aficionados all have in common? They speak in a dialect I don’t quite understand. Whereas the aforementioned obsessives use colorful language to describe their indulgence of choice, my vocabulary is limited to “I like” and “…”
Here’s an example:
Yeasty notes. Citrus esters come out to play – more orange than lemon. Slight banana. Not much else is perceptible. I look for spiciness, but find none.
I look for meaning, but find confusion.
So here’s my review of Juustoleipä from Brunkow Cheeses in Wisconsin:
Say Cheese hosted by Cook (almost) Anything at Least Once
I first heard about this cheese from the food nerds at LTHForum, the Chicago-based culinary chat site. Much like Halloumi, this firm fresh cheese can be torched without turning into a puddle of oily goo. To make it blatantly obvious that Juustoleipä can stand heat, it even comes pre-broiled, sporting a charred crust resembling toasted bread. Grilling or broiling it a second time further enhances its mild flavor and gives it a crackly crust and creamy interior.