I found you, miss new Gouda

Number one exhortation is that all the people should experience Melrose Market in Seattle because hip wood structures, communal open spaces, beautiful people with beards and flannels, and wine bar upon cheese shop upon artisanal butcher upon locally sourced coffee upon gourmet sandwiches. We stumbled upon MM while looking for Seattle's very own Calf & Kid (maybe a connection to Kath & Kim le show maybe I'm not sure maybe?), a new cheese shop with some serious selection. Here's cheese number one selection from C&K:

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 Hunk o' l"Amuse Gouda

Hunk o' l"Amuse Gouda

This gouda was the oldest cheese that C&K carries: two whole years of wisdom, oxidation, and flavor dev. Cutting into the wedge was a thing of beauty and pleasure, what with mature yellow crumbles and vibrant burnt tangerine tidbits showering all over the cheese board. I was eating this gouda with two other friends so we did a cheese cheer and nommed on the littlest of initial morsels together. I found a sharp nuttiness and bright violet-tasting flavor, and moooofing the cheese around my mouth resulted in a fine pâte and ever so often a salty smoky crystal that would rise up and exclaim "I AM 24 MONTHS OLD" which is a thing I love to hear communicated by cheese. Then I got adventurous and just put a little nib on the tip of my tongue and let it melt away to nothing but salt and protein and velvet smooth acidity. Even more exciting was the cheesz just touching the rind that somehow inexplicably but so welcomingly evoked the transient image/sensation whatnot of eating whole wheat Chex cereal with whole milk over a compost bin with only onions inside. Glorious golden crumbles below:

 Miss new gouda crumbles

Miss new gouda crumbles

The conclusion of cheese course was a local goat's milk cheese camembert. Hence:

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 Nonna Capra pillowy pure camembert-style unhhh

Nonna Capra pillowy pure camembert-style unhhh

So obvs there's a gooze ooze oozing from the middle of our 1/2 camembert, which had one of the ivoriest pâtes that these eyes have ever seen. Salty creamed clouds with a hint of barnyard and pure dairy transformation is this savory stalwart. Most appreciated was the distinct lack of cauliflower funk that is entirely appropriate and acceptable in the Normandiest of camemberts but a flavor that I myself do not enjoy putting my mouth around. This guy would make a killing with a peppery, blackberry Syrah or a dry-like Riesling (I blieve that can exist) or oatmeal stout even possibly. Crowd pleaser and sophisticated to the end.