Reblochon

The Reblochon is disappointingly brie-like. I say this because when I started out on this little cheese adventure, I promised myself: "Only obscurish French cheeses! No cheddar, swiss, brie, feta, or anything else you can get at Shaw's. I'm gonna be a snob, big-time, when I'm through with this, goddammit!" So you see, when I come across a creamy, soft cheese with a light flavor and a soft rind, and no "bite" to speak of, I get disappointed. Yeah, this is a raw milk cheese, but how far can that little gimmick go? I was elated when I first discovered that non-pasteurization was the road to success, but now the charm is worn out. I hope this reblochon isn't a foreshadowing of my disenchantment to come. Suppose I wake up tomorrow and say, "To hell with cheese! I'm going non-dairy because my Ashkenazic lactose intolerant genes are shouting at me to stop, and all those damned coagulated, aged milk solids are starting to taste the same."? Well, shucks, I guess then I'll just move on to another hobby, like reading and reviewing back issues of Granta. But y'all wouldn't like that, would y'all?

Good thing I'm hosting my book group tomorrow night. I think some of them like brie.