a peek inside the fishbowl

As you can see, the theme of yesterday’s lunch was “orange.” That is, except for the cheese. This is the stinky cheese I referred to in my post the other day. Notice the black line through it. I wondered what it was, and trotted off to google. And then I thought hey, another blog post about cheese! Sure!

It’s called Morbier. I discovered that the black stuff is actually WOOD ASH. Yes. You read that right. My almost-six-year-old daughter eats stinky cheese that features WOOD ASH. I cannot deny that this is some excellent cheese, wood ash and all.

If you happen to be one of those people who are interested in cheese production (or appreciate food journalism in general), please consider reading this great little article about Morbier cheese on the NYT website.

Please note: “Morbier is best eaten in very thin slices, with the rose gray rind removed and accompanied by fresh country bread and a glass of local red wine.” Yum.

In Sarah’s case she had to make do with a glass of milk instead.