Between my appetite and my occupation, I often have a lot of cheeses in my refrigerator. So much so, that I can lose track of them. A piece of cheese can easily go astray in those 28-cubic feet, slipping past the cartons, bottles, jars, and leftovers. That’s apparently what happened to a half wheel of Canadian camembert some time ago. I have no idea how many weeks passed since I had stored the cut cheese. But when I rediscovered it in the food ghetto at the back of my frig, the wayward curd was loosely dressed in a wrinkled piece of cheese paper.
Peeling back the covering, I expected to find a sad little corpse of a cheese. But actually it didn’t look too bad. A bit aged, of course, its youthful dewiness all gone, it’s shape deflated. But the rind was still white and flocked like camembert and inside the cheese was the color of Irish butter yet dense like fudge. (See the photo.)