Ferocious!

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The cheese, that is.  When I pulled it out to cut it, I sniffed.  Yeah, you can smell it.  Then I cut through the covering.  Then it was stronger.  I think I went through two more layers until, finally, I got a more direct sniff.  At first, just out of reaction, I though maybe I had gone beyond my depth.  It had been chilled, or it would be worse.  And, yet, I have gone this far.  At least a taste, I thought.  You know?  Not bad.  Being a freshman in the cheese department means my tastes aren't mature.  Even so, I can see how, over time, this could go from just being good to being a requirement in life.  Not ever day, or every week, but monthly would be wonderful.  In a dish, as a side, or even matched with something, such as fresh fruit.  I would love to do a cheese a week.  I simply can't find the good stuff in small enough portions.  No local cheesemongers.  Purchases start at about 7.5 ounces and go up to as much as 5 pounds.  Further, the shipping will get you more than the cheese.  Ah, well, once in a great while, but all in a rush.

I quartered the small round and... oh, almost forgot the creme fraiche.  I smeared that around, and tasted the remnants on the utensil.  I'm telling you, this is some fine food.  Yes, I checked the beans.  All else was sure.  I then placed the cheese parts, though went through several variation on how to place it.  Being round, I thought of a... squared circle, but that really didn't look right.  I ended up having their flats face counterclockwise, with their half-moon ends at the center and as close to the edge of the pan as possible.  I simply have to wait, checking on it from time to time... like... now.

Oh, by the way, I was quite easily able to eat the rind with the uncooked portions.  I was curious.  Other than some slight texture, I didn't really sense anything else.  So, yeah.  At least for me, I won't worry about the rind.  *munch*  Later.