Big Blue

When you read words like “veined, bacteria, mould, ripened and matured” one doesn’t expect to marry the cluster of adjectives with some such as “delectable, creamy, addictive, melt-in-your-mouth, rich and irresistible”. Considering one would be ingesting overly ripened, spore-injected milk cultivated in damp caves to be as penicillin ridden as possible, it is hard to believe that this is one of the most coveted obsessions the globe over.

Wine lover that I am, I can truly declare that it was not the abstinence of this liquid gold that I struggled with through both my pregnancies, but rather the harshly declared abstinence from soft, unpasteurized cheeses that left me wanting!

I simply adore cheese! The softer and slushier the better, and the stickier and stinkier the more my addiction is fuelled. Perhaps, it is it’s common pairing with my other vice (red wine – for those of you who are new to this blog) that brings the two so sweetly into place alongside each other in my psyche. Nonetheless, the moment I had given birth to my first – my darling husband dutifully bought to my bedside a cheerful bouquet together with a wedge of Blue Stilton and a packet of Parma. Much to my teeny tots miniature horror and my quick discovery that one’s milk tends to take on the flavours of that which mommy ingests…after baby number two, that delicious wedge of blue was saved for the first rainy day thereafter.

As the summer holidays so gracefully approach us, I think about lazy afternoons spent barefooted with family on the lawn and boards of melting cheese being licked at and dunked into. A glass of crisp pink Pinot Noir in hand and the smell of ice-cream in the air – and my heart is a-flutter at the thought.

Serve your stinky blues and melting brie’s with casually sliced juicy pears or figs; or melt into a creamy sauce over a perfectly seared piece of lean red meat…wrap a hunk of veined Roquefort in a blankie of Parma or Black Forest ham or infuse a seemingly plain bowl of wild rice with cranberries and blue cheese.  Then dab with a splash of Chilli Addict sauce according to your heat preference or drizzle in honey and walnuts to bring your tastebuds to life entirely. The festive season is almost upon us!

Nan_blog picWritten for eat.art by: Nancy Hoepner  – Magpie Creative

Only slightly exhausted mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner of Magpie Creative. Having worked with the eat-art team before, she is thrilled, and slightly bewildered to have been asked to (take time out from juggling and) add some spice to the eat.art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.

nancy@magpiecreative.co.za | http://www.magpiecreative.co.za  https://www.facebook.com/magpiecreativecapetown

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