Cheese: the most edible poetry

Cured Meats: a close second

The time I spend [collectively] at Cheese counters can be counted in hours. Furthermore, I’m embarrassed to know that fact about myself…

But– for. real. It’s impossible to decide. Endless choices are the worst. I want this kind, and that kind AND the one they’re sampling because it’s covered in fruity chutney. Also olives. Possibly some cured meats. And NOW I need crusty bread, God love it, because I am NOT AN ANIMAL and can’t eat cheese with my hands!

*note: i have, indeed, eaten cheese with my hands.

Whatever. You get it, I get it. 

So this new made-up series is called “Ahoy, Mateys! Flavor pairings you can SEArtainly trust.”

kidding. It will SEArtainly NOT be called that. i apologize.

Just absorb this list into your sub-conscious and the next time your cheese monger asks you, “*eye roll* What else, Guidarelli?” You can answer him confidently, curtly, and well informed, “I’ll take the Manchego and Chorizo today, Roger. And none of that lip”.

That’ll show him. Nosy, friggin, Roger. 


Manchego and Chorizo. Smoky, salty, creamy, gamey. Its a give and take between them. The cheese has a sharpness that is answered by the spiciness in the sausage that is cooled by creaminess then explodes in paprika. 

Its a dark and lovely thing. Meat and Cheese.

Eat this, drink wine [a rioja, perhaps?] and pretend you are away on a lovely Spanish adventure.

til next time,




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