Dusty. I said I'd get all adjectival, and there it is. This is a dusty cheese. Semisoft, with a pleasant washed rind, and a sharp, dusty taste. This is not real dust, like when you lick an old pillow (I'm not the only person who's accidentally done this, am I? C'mon, make me feel better: go lick a dusty pillow now. Done? Thanks.), but cheese-taste-dusty. It can't be explained. Dusty, plus the expected sharp tang of a good, unpasteurized French cheese. I believe this is cow's milk. I believe it is from Provence, but I may be wrong. This is hard to find, as I had to get it at the Formaggio Kitchen in Cambridge, not my usual spot--the Wine & Cheese Cask in Somerville.
I passed up an opportunity to try out a couple of cheeses from Corsica yesterday. Sorry.
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