From this past Thursday's New York Times: "In case you haven't noticed, some of the most amusing and captivating writing in the city is being produced in the service of cheese." 

The Times then highlights the work of vocabulary-slinging fromagerers, such as Martin Johnson of Gastronomie 451, who wrote of a Queijo de Serpa: "Just think of a scene in a movie where the lead actress, obviously one of the greats, turns around slowly and walks away from the camera taking your entire attention with her," and Rob Kaufelt, owner of Murray's Cheese Shop, who, tongue in cheek, said of Mr. Jenkins, "I'm Fitzgerald and he's Hemingway." 

For students of vocabulary, the signs sampled in the Times piece are rich fodder for word learning that's potent and trenchant with hints of aromatic earthiness. Read them here, then check out our Vocabulary List "Words for Cheese" drawn from these descriptions, and an earlier post "Cheese Words" for a quick primer on cheese vocabulary (and cheese itself).

Bedford Cheese Shop

Mastorazio, Madaio The Lindsay Lohan of the cheese world, this pecorino has a tan, leathery exterior that surrounds a delicate yellow paste. With hints of herbs and the aroma of hay, you can almost hear the bleating of Lindsay up in the Italian hills. Pair with nicotine, Red Bull and an alcohol monitor.

Andante Dairy Nocturne Icelandic ponies. Japanese cats on the Internet. Yawning puppies. Toddlers who give each other hugs. Goats climbing all over everything. Pink and green macaroons. Red pandas. Sparkly nail polish. Do you get where I’m going? Cute things. This cheese is so perfect and cute and delicious you just want to marry it. Or buy one and eat it.

Fairway Market 

Queso de Clara A deeee-light. A mitzvah. Serendipity! Dumb luck to have fallen across it. A rare, firm yet tender RAW goat’s milk cheese, legal (90-days aged), rustic, primitive, shouldn’t exist at all, but one of those cheeses you taste in Europe that makes you say to yourself, “Why can’t I have this cheese at my counters?” Well, I do.

Florette Goat ‘Brie’ You will find yourself on the floorette upon serving this soft, dreamy, oozy, stark-white wonderment.

Gastronomie 491

Seaver Brook Blue Sprawling, earthy and kind of overpowering, this Vermonter is the death metal band among the otherwise dulcet varieties of blue. Go for it, you only live once.

Red Hawk How’d this happen? It’s like the kid with the best stereo in the biggest house and with the most lenient parents is also the first one up on all the latest dance moves. In other words this cheese is rich, cool and funky in nearly blinding dimensions. Pair with Vouvray & Foster Grants.

Taleggio Way more classic and rustic than a dog-eared copy of Gibbon, yet as potent and trenchant. This washed rind Italian is the basis for so many others, but few match the tangy flavor and pastoral aromas (hmmm, barnyard).

Galets de Cher Yes, it looks a tad, well, funkee, no? but this latest creation from our man Rodolph melts on your tongue, suggesting complex herbal ecstasy. It’s like getting the high of a Bikram Yoga class without the heat, the postures and the drill sergeant instructor.