some cheese

my Humbolt cheese

With apologies to “Humbolt” – I had no ash. So I went for the smoked salt and the black lava salt. So – it was salty. But offset by also being peppery. I enjoyed it, esp. the triple-crème texture. One of the real fun deals about the kitchen here is the shelf of spices – ones common and not so common. I do fear I will be off in search of truffle salt and smoked salt and porcini powder…..

So here is a gallery of some other cheese plates.  The basis for all these lovelies is either cashew or macadamia, then flavored as you will, then served either fresh or put into the n’oven for a spell to cure.

my plate of other cheeses...the green was a favorite: it was a coating of pumpkin seeds, poppy seeds and .....? I'll have to go look it up. But the real favorite was the Plain Jane in the back there. I layered macadamia, cashew, then macadamia and put it in the n'oven overnight. It had a very successful cheese taste and texture.

Daneen's cheese plate...my favorite was the one on the right. That layer in the middle is a very deep & flavorful porcini-tomato sauce she had made as a pizza sauce. It is recycled here to great effect.

Jewell's cheese plate

Tatiana's cheese plate... two favorites here: the amazingly colorful item in the back which is strawberry flavored, and the sienna colored cheese in the front. If I told you she had flavored it with seaweed, you might give it a pass. But that would be a shame.

Teri's cheese plate...my favorite here was the little guy on the left. It had spicy peppers in it that just popped as you ate it.

One of the things you definitely learn in the land of the Raw, is that you do not  – nay, can not – eat the same quantities you may be used to in the land if the Unraw… these items have a different kind of rich. So it rather promotes the slow food approach. Which is a good thing, I think. And hunger – well, kiss hunger goodbye. All this stuff comes with a real sense of “satisfied”.