Um, that vaguely-jokey headline, for starters. (Shh.) But if your second guess was my new home, you’re absolutely right!
It’s been three weeks, more dollars on storage boxes than I’m willing to accept (seriously, IKEA?!) and one trip to St. Lawrence market, and I’ve just about settled in… to my new backwards front-door lock. If you can settle in completely at a new place in three weeks, I probably hate you.
I have two sharp knives and enough dishes to host two people in good conscience, but my place is fully decked out for Christmas. After all, forced merriment and the whirlwind pressure (social, familial and internal) of the holidays come but once a year. Disorganization – well, that’s a patient guest, if you keep inviting it back. See you in January, shelving, I have more important things to do, like creating a miniature Whoville:
If you’d like to purchase mini Who houses to help me pay off my storage boxes, please note I am now accepting orders for December 2015. (Half-serious.) I accept cash and Délice de Bourgogne. A whole Who village is going to run you some truffle-assed Brie.
But the best new addition yet: St. Lawrence Market (voted the best food market in the world by National Geographic, if you’re not familiar) is a five-minute walk away. I had planned to pay proper reverence to my first visit in a separate post, but then I got caught up in eating all the things I bought and housewarming and holiday shopping and fa la la la la.
I went to my usual cheese haunt, Scheffler’s, and decided it’d be an all-new cheese cast, in honour of my all-new place. I asked the guy behind the counter which of the hard cheeses was his favourite. (If you ever want to stop cheese people in their tracks, ask this question.) He immediately pointed me to Highland Chief, a cheddar made with single-malt whiskey, because it’s only available this time of year (oh, and it’s sinfully indulgent). With a few more recommendations and more than a few samples, I had my lineup.
- Highland Chief with Single Malt Whiskey
- Uniekaas Vintage 3 Year Old Gouda
- Oak Manor Vintage Cheddar
- Le Rang Des Iles
Notice a pattern? Why the “vintage” tags, cheesemongers? I get calling clothes “vintage,” because “old” subconsciously signifies lesser quality (although I don’t think that’s true). But we’ve established that the older the cheese, the stronger the flavour, right? That can only be a good thing, as far as I’m concerned. Side note: Three years does not a vintage make, non?
While I’m tempted to split hairs further over the use of the term “vintage” to label cheese, I’m going to leave it there. As a hawker of all things cheesy, I have to throw my support behind the use of an inappropriate, whimsical description.
What do you think of calling a cheese “vintage”? Let me know in the comments or tweet me @xCheeseTheDay!