Part of getting older is a decreasing frequency of new experiences. Thinking about food specifically, when I was 25, I was tasting new things regularly, perhaps once per week or more. But now months or even years can go by without me trying something I’ve never had before. And when I do, the newness is in degree of flavor and experience rather than in it being wholly new.
So it was with great pleasure that I tried Firely Farms’ “Black and Blue” goat blue cheese. It is creamier and far less astringent than any other blue I’ve had, in a category by itself. I have not tried other blue cheeses mad of goat milk, so I can’t say how this compares.
Firely is located in the interestingly-named town of Accident, MD, in the western part of the state.
When I was a kid, blue cheese was always spelled ‘bleu cheese’ in the pseudo-French fashion, because the French were seen as superior to the U.S. regaring cheese. The fact that ‘blue’ is now the standard spelling is evidence that we no longer need to let others take all the praise.