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Tucson Eats: Cheese!
When’s the last time you cut the cheese?
We mean real cheese. And not those lifeless blocks of starchy, mild-colored cholesterol you get from the store. By the time they reach your kitchen after eons of dramatic temperature fluctuations, endless processing and strangulation by plastic wrapper, they can hardly be considered cheese.
We mean the real stuff: pungent, flavorful, blissfully soft, jarringly blue, stiff as a moon crater, supple as a baby’s belly… Cheese with holes and pricks, cheese with a rind made from seasonal nettles, cheese that’s spewing onto the plate, cheese that detonates in your mouth with a wallop of tastes and tiny revelations, cheese that ... Ah, we’re daydreaming.
Luckily in Tucson, great cheese is more than just a fantasy.—Andi Berlin/Special to Metromix
Pictured: the Bermuda Triangle, a pasteurized goat’s milk cheese offered at Wilko. ($4.50)
