Today was a great chocolate tasting day because it was all the El Rey brand. The different samples are above in the photo: Bucare 58.5% (top), Mijao 61% (middle), and Gran Saman 70% (bottom). The Bucare was very milky and smooth with no coco bitterness. The Mijao was similar to the Bucare but had a little bit of a nice nutty taste added. Also, the Gran Saman had a woody, coco flavor and was slightly more astrigent than the other two. My favorite was actually my favorite, which is surprising because three weeks ago I probably would've picked the lowest percentage chocolate just because. Now I can actually distinguish the subtle taste differences,
The cheese for today was Bleu cheese. I believe Dr. Sloan and Dr. Nowatka planned that the best chocolate tasting be paired with the worst cheese tasting, just to balance them out. Dr. Sloan showed us a video of how bleu cheese is produced and after watching the video I was able to appreciate all the hard work that goes into it, but I was not able to appreciate the distinct bleu cheese taste. We tasted four different bleu cheese types: Valdeon, Stilton, American, and Cambozola. Of the four the Cambozola was the least of the evils. I enjoyed it the most because it reminded me of the double-cream cheeses we tasted. However, I don't believe I will be purchasing bleu cheese in the future. The Valdeon to me had the strongest flavor. It was crumbly and tasted too musky. The American was the milder one that was white in appearance with blue veins of mold. The Stilton, which has won many awards, was the kind of in between the Stilton and the American when it come to flavor intensity. The Stilton had a more yellowish appearance and was more salty than the others. I apologize for my picture. For some reason the lighting was bad when I tried to take the picture.
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