Vanilla Hooker |
Hi. My name is Sophie, and I am a vanilla hooker. A spice whore. A flavor slut. This blog is an attempt for me to bare my dirty obsessions to the world, and to hopefully impart some of my naughty secrets onto food virgins everywhere. It will be hot, and messy, and it might hurt a little, but when you're finished, you'll sit back and bask in that perfect afterglow that only accompanies good food. So come with me, my pets, and experiment a little. I promise to make it good for you. |
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NotesHappy Thanksgiving everyone! A fully detailed post of my two-person feast with my soulmate Hannah will follow later tonight, but for now, enjoy a sneak peak of Rush Creek Reserve from Uplands Cheese in Dodgeville, WI.
Rush Creek Reserve is a soft-ripened cheese only made during the fall, when the cows’ diet changes from green summer grass to soft winter hay. It’s then wrapped in cedar bark and left to age for sixty days. It’s one of the best examples of artisan Wisconsin cheese and is highly coveted, to the point where I had to put an order in for this wheel about a month in advance to make sure I would have one for Thanksgiving!
Rush Creek Reserve has a full, earthy flavor that lingers on the tongue. It’s somewhat reminiscent of a Camembert, though not quite as potent. The infusion of the cedar bark into the rind lends woodsy notes at the finish of each bite. Delicious.
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