One of Culture’s recent articles has taken a particular amusing to my taste buds… the latest cheese-companion, mostarda. I am, and have always been, an addict for all things with a kick. A kick, that is, from pungent chemicals in food. Gingerol in ginger, piperine in peppercorns, capsaicin in chillis, allicin in garlic (although I must admit that I tend to avoid garlic due to the horrific oral “hangover” that it insists upon) and probably my favourite of them all – allyl isothiocyanates in horseradish, wasabi and mustard.
What tantalizing effects this chemical brings to your palate. A refreshing and invigorating tingle that takes the eating experience to a whole new dimension. For this reason, I am exceptionally keen on trying mostarda, especially with some of the delicious artisan cheeses that I have been sampling recently through my work with Culture.
Please put some on my cheese!