Monday, December 07, 2009

What a Cook Wants, 3

More Exquisite Cheese

There is a lady named Sally Jackson who lives on a 140-acre farm in the Okanogan Highlands, which are in the eastern part of Washington state. She and her husband Roger have been making cheese from the sheep, goats and a Brown Swiss and two Guernsey cows they raise. American artisanal cheese making has exploded in the last decade, and these days it's a bit of a foodie race to find the newest, loveliest specimens.
At the end of an astonishing meal at Providence, I had the pleasure of a slice of Sally Jackson's chestnut leaf-wrapped raw cow's milk cheese. It was semi-soft, the color of Irish butter and complex with a mere hint of funk. I wanted to cry, but I was too happy. You could serve this to most folks, it's not too intense and really pleasing, and totally wow your foodie-est friends.
Sally Jackson Chestnut Leaf Aged Cow Cheese. They don't make it until you order it, heaven.

1 comment:

Anonymous said...

Hey Tory,

Is there any way that you can walk away from this divorce with some dignity? Please sign the papers so I can pay you. This is going into month 9. Your lawyer is a liar and an asshole and I don't trust her. We have to end this but you are dragging this out into month 9 and it is ridiculous.

Please show some self respect and let's get this over with.

Can we please just be divorced?