A few vittles for you

I’ve been indulging on some mighty fine vittles lately, so I thought I’d share my findings. I’ll start with cheese. The first cheese is from Willamette Valley Cheese Co. and is an aged cumin gouda that will rock your socks off. The cumin seeds add such a distinct flavor to this cheese. You should just eat it straight out of the package (don’t apply direct heat). I guess you could fire it up and melt it over nachos, but I’d play it simple and just go with a basic wheat cracker if you need some crunch.

A second cheese that I’ve recently encountered is from Beecher’s and is named Marco Polo. This cheese also has a distinct spice—this time it’s peppercorn (Have you had it in your mustard?). It’s not just any peppercorn, though, the artisans at Beecher’s add only those from the pepper-filled lands of Madagascar. 

I claim to be a super taster, and like your granddad, I like figs. I also like his shoes. Damn, that’s weird.

Anyway, I’m always on the lookout for a new fig concoction and today I found one. It’s in the form of a cracker and it’s from a lady named Lesley Stowe and they’re officially titled Raincoast Crisps. My favorite from the collection of flavors offered is the fig and olive oil version, and I think you should really give a fig a chance.