Le Fromage

As a little foodie experiment before the holidays I left out 5 rounds of semi-soft goat cheese on an uncovered plate in the fridge … Encouraged by my Dad’s recommendation, who swore that it would result in a très bon goût, that was not only delicious but safe to eat, I found new and edible ways to use up the perishables in my fridge before embarking on my Irish holidays. Five onions later I enjoyed a heavenly onion quiche while the quinoa, rice & kidney bean stuffed bell peppers simmered in the oven. As the last of the fruits and veggies were cooked, baked or frozen, I crossed my fingers and placed the plate of fresh cheese on the top shelf to ferment and ventilate for 2+ weeks!

Almost 2 ½ weeks later I hesitantly opened the fridge, expecting the pungent, knock you on your ass, stinky feet smell of mouldy fuzzy cheese. But low and behold, true to the advice of my dad, there sat 5 little rounds of goat cheese, slightly yellowed, dry and smaller in shape, as if they had been dehydrated; minus mould and sans scent! Truth be told, I let them sit in the fridge for a few extra days before braving a taste (aka goût). Rougher and drier in texture, the taste was slightly sharper and tangier than traditional fresh goat cheese, but nonetheless tasty and surprisingly edible!

Fast forward to today, January 22, 2012 and I still have 4 of the 5 rounds hanging out on the top shelf of the fridge, uncovered and timelessly preserved (after one month of airing out and being exposed). This second tasting was reminiscent of the first one (originally eaten almost 2 weeks ago), with a drier surface and interior, somewhat similar to the texture of parmesan but with a slightly higher moisture count.  Slightly salty and a touch tangier than regular goat cheese, I definitely prefer the creamier texture of the fresh cheese.

For the third round of cheese I cleverly thought of heating it in a frying pan on the oven…. Oops, maybe not the best move, especially when preoccupied with writing a blog…. So I just returned from opening the kitchen window to air out the now smoky kitchen, tossing out the charred little round of goat cheese L No worries though, in between vowing to invest in a smoke alarm I sautéed up the fourth round of cheese to a golden brown with a slightly softened interior. Eureka!!!, it is perhaps the best reinvention of goat cheese I could have ever imagined!! A slightly nutty, creamy and salty, solid morsel of cheese, full of goat cheesy goodness! And now for the final round of cheese, I shall repeat the same process above!



I now nominate myself to true Frenchie status!!