Socksy

Come September, I start craving cheese, wine, bread and going to bed early. It's not unusual to put out a selection of cheese and snacks, toast some bread and call it a night. Today it was more of an appetizer, but I'm just getting warmed up for when it's dark at 4.30 pm.

This is called Mouton Rouge, and it's an excellent, locally made sheep milk cheese. Like wine, there's a vocabulary to describe the aroma and subtle mix of flavours. Grassy, nutty, earthy... socksy.

Seriously, this has been sitting around ripening for 8 weeks in a damp, dark place. It stinks, it's fuzzy, and most people would only eat it under duress. Which is too bad, because some things that smell bad, taste really good.