Sumi, by Goat’s Leap, engenders the question, “What Do You Call A Lover Of Cheese?”
As you can probably guess, we taste a great deal of cheese in this job. Rough life, I know.
We were just tasting a new cheese: “Sumi,” by Goat’s Leap.
Very rare, very delicious. These are Mongers of great distinction, these Goat’s Leapers.
And so we all got to talking. About cheese, and thems that love it.
But what do you call them? What do you call thems that love cheese?
In wine, we have oenophiles.
So, what do you call lovers of cheese?
Turns out, there is actually an answer.
/ˈtʊərəˌfaɪl, ˈtyʊər-, ˈtɜr-/ Show Spelled[toor-uh-fahyl, tyoor-, tur-]
a connoisseur or lover of cheese.
If you love cheese, now you know what you are.
And now, some wine. Hmmmm …
The cheese is chalky and creamy both, with a bit of funk and rusticity, but also some fruitiness, and a tad bit of apricot-esque dried fruit character. It’s strong, it’s rich, but it’s not archetypically goaty/tangy. I’m thinkin’ a lighter, higher-acidity zinfandel, perhaps slightly to the young side; maybe the new 2009 Ridge Vineyards Carmichael
? I’ll have to go test …
Any thoughts? Have any of you tried this remarkable cheese? Do tell! Enquiring minds want to know!
Categories: Food & Wine Pairing, Varietals & Blends, Wine & Food Pairing, Zinfandel