I love introducing The Unsuspecting to goat cheese. Yesterday, I brought this minor miracle into my Food Writing class – a group of curious but tentative college juniors and seniors. I knew they’d buddy up to this hunk because it looks like a cheddar, and who can resist a cheese wrapped in black wax? They sniffed it, savored the first bite, then returned for more. That’s the magic of Midnight Moon – it’s lovable. A perfect first kiss.
“I want to melt it,” one student murmured.
“I keep thinking of Chicken Parm,” said another.
Well, my goslings were onto something. Midnight Moon has the fruity smell of really good Parmigiano and the buttery texture of quality cheddar – ideal for baking, especially a revved-up mac'n cheese. It's bold without being sharp, sweet without being cloying, and not the least bit sour.
They’re eating goat cheese, I kept thinking. Will they be horrified?
I know what my students eat. Lean Cuisine. Granola bars. Kraft Singles. A few weeks ago, our class logged every meal for seven days so that we could take stock of the typical college diet: processed food, almost entirely. No one logged any goat cheese.
So, after yesterday's tasting, I told them, “You have just eaten aged goat cheese from Cypress Grove Dairy.” There were a few perplexed smiles. Then someone nabbed the last bite.
Goodnight, Moon. Right?
If you're interested in following what our class is up to, you can check out our class blog, Ramen Holiday. I've posted the syllabus and a few photos from our recent field trips to Reading Terminal Market and the seasonal French BYO in Bala Cynwyd, Avril.
Next week, maybe I'll bring in another Cypress Grove cheese to sample with my students. Humboldt Fog, perhaps. Or will they fall for the favorite of last semester's Food Writing class: Purple Haze?
