Tasting Tuesdays have become a regular feature over at the Boston office, and when they asked me to pitch in, of course I said yes. It didn’t hurt that they were sending me Beemster’s XO Gouda, which is one of my avowedly favorite cheeses. XO is aged 26 months, and has a wonderful grainy texture because of it, along with a sharp-sweet-savory flavor like that reminds me of a liquor-filled, salted caramel bonbon.
Unfortunately, instead of sending me one wedge of this marvelous stuff, the folks at Beemster sent me six, and I don’t have a squad of interns to absorb the calories. So to prevent overload, I enlisted my sweetie, culture’s science advisor Dr. Minda Berbeco, and her colleagues at the National Center for Science Education for an impromptu tasting and secret experiment in what happens when you a corner a bunch of essentially shy nerds with a video camera:
http://www.youtube.com/watch?v=aauFjbG4pCA
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- An embarrassment of riches
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- Butterscotch color, flavor, texture
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- Special thanks to the hard-working folks at NCSE!
Will Fertman
Will Fertman is a writer and food business entrepreneur living in Berkeley, CA. A former staff writer and web manager for culture, Will wrote the Ruminations column for the magazine and spent lots of time wrangling social media. Today Will is the Director of Content and co-founder at the monger, a data-driven platform for the specialty food industry, supplying accountable information and transactions for producers, distributors, retailers, foodservice and consumers.
