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really good cheese
Jan. 27th, 2006 06:12 pmThis entry is mostly to make my dad jealous.
One of our office mates, Levan, is from Georgia, and he just returned today from spending the January break with his family. He brought with wine from his family's winery, some traditional Georgian sweets, and some Really Good Cheese. I'm not sure quite what kind; I thought it tasted like very new mozzerella, but Joel says it wasn't, and he thinks it's closer to a very good feta (but it wasn't crumbly). It was very fresh and moist and chewy in the "just past cheese curd stage", a little bit salty, and not very dense. Mmmm. I'm not the world's biggest cheese fan, but this was really good. I'd love to find out how it was made; it appeared to in layers that were wrapped around and around and around so that you could start at the outer edge of your slice and unwind it until you came to the very middle.
The Georgian sweets were also good; one was just squares of chopped notes conglomerated by I believe honey, but the other was definitely unique. The first warning we got was "don't eat the string". The things are made by dipping walnuts (tied to a string) into a syrup of grape juice and flour. They look like caramels with nuts inside (they're that color and texture), so it's rather unexpected when you taste grape and it isn't very sweet. I guess these are common in the Georgian military since they keep for ever without going bad, are small and compact, and have alot of calories in them. They were pretty good.
But oh, that was some really good cheese.
One of our office mates, Levan, is from Georgia, and he just returned today from spending the January break with his family. He brought with wine from his family's winery, some traditional Georgian sweets, and some Really Good Cheese. I'm not sure quite what kind; I thought it tasted like very new mozzerella, but Joel says it wasn't, and he thinks it's closer to a very good feta (but it wasn't crumbly). It was very fresh and moist and chewy in the "just past cheese curd stage", a little bit salty, and not very dense. Mmmm. I'm not the world's biggest cheese fan, but this was really good. I'd love to find out how it was made; it appeared to in layers that were wrapped around and around and around so that you could start at the outer edge of your slice and unwind it until you came to the very middle.
The Georgian sweets were also good; one was just squares of chopped notes conglomerated by I believe honey, but the other was definitely unique. The first warning we got was "don't eat the string". The things are made by dipping walnuts (tied to a string) into a syrup of grape juice and flour. They look like caramels with nuts inside (they're that color and texture), so it's rather unexpected when you taste grape and it isn't very sweet. I guess these are common in the Georgian military since they keep for ever without going bad, are small and compact, and have alot of calories in them. They were pretty good.
But oh, that was some really good cheese.
