The American Heritage Dictionary defines “stash” as “To hide or store away in a secret place”. For knitters, stash is so much more than that, of course. However, “forgetting” to mention acquisitions to significant others who think “you have enough sock yarn” notwithstanding, mostly yarn stash isn’t much of a secret.
But I do have a secret stash. Except it’s not yarn. It’s cheese. Cheese stash is obviously more transitory than yarn stash, due to its perishable nature. But almost as exciting. Possibly more exciting, for me. Cheese tasting often ends with me squealing, jumping up and down and doing the “happy cheese dance.” Which kind of looks like I’m having a seizure, but you know, happy about it.
So, to stretch the analogy excruciatingly, I have the Cascade 220-type cheeses – ricotta, feta, parmesan, havarti, American cheddar, etc. Good, solid, basic cheeses. Perfect for tossing in pasta or making a sandwich. And usually something a bit nicer - like Malabrigo or Noro level – gruyere or a good English cheddar for eating on their own. And usually I’m completely satisfied with these nice cheeses. Because really, something that’s Malabrigo-Good is pretty effing sweet.
But every now and then you get something fantastically luxurious in your stash that makes everything else in your stash seem inadequate. And last weekend, a visit to the South End Formaggio did the same thing to my cheese stash. Formaggio is an insanely good cheese shop and everyone in or around Boston should go there as soon as possible. There’s a dude there that specializes in PAIRING CHEESE AND BEER. Go there. Go there now.
Our visit was especially awesome due to the expert guidance of BFF Quinn’s friend Siri, who works there when she’s not busy being a brilliant sociologist-in-training. And she hooked us UP with some amazing recommendations.
Meet (clockwise from bottom left)...
Morbier Marcel Petite
Persillé de Pont Astier
This is the cashmere of cheeses. This is the dreamily soft baby yak down of cheese. This is cheese that makes me never want to eat any other kind of cheese again. Also, the Gratte Paille is cheese that BFF Quinn described as “glistening like a pair of sweaty balls,” which has nothing to do with stash behavior but did make me snort-laugh.
And much like new yarn, this new cheese makes me think all my old cheese sucks. Stupid cheese. But luckily, I know just where to go to get more...
I actually finished a pair of socks, and I got some pretty, pretty new sock yarn. So actual knitting content soon!