The 21st meeting of the International Cheese Club commenced on January 13, 2013. Present members were Moobs, Scott, Jesse, Tony, and Susie the Cat.. The cheese sampled was Societe Roquefort sheep's cheese. It was served room temperature with mini-toast.
Moobs: The texture was stick to the touch, definitely a soft cheese without much of an odor. It's a moldy cheese and had a kind of metallic taste to it. A a nasty, strong biting taste that kind of lingers that I didn't enjoy. The mini toast helps, but tastes very much like metal. I wouldn't buy it.
Scott: I was fine with the sticky, creamy texture and the pungent cheese smell. However, upon tasting it I realized it had a moldy cheese taste that I'm not a fan of. Sort of like bleu cheese or Gorgonzola. Mini toast mellowed the flavor, so I preferred it served that way. I would not eat this cheese again.
Jesse: The consistency was bad, very strong rich smell to it. Being that it was from France, I knew we were in for a treat. It was extremely salty and green stuff wasn't spinich, but was actually mold. The mini toast made it better with the contrasting textures. I would not eat this again, cheap ass Wal Mart cheese.
Tony: This was an extremely off putting cheese right out of the package. The scent was terrible and the texture was sticky, which I think the room temperature might be responsible for. The cheese was very salty and had crystallized at a certain point. Very hard to savor. The mini toast was a welcome compliment to the horribleness of the cheese, which is a testament to the power of mini-toast. I wouldn't eat it again.
Susie: Didn't like it.
