In another thread, cheese eaters were denounced as not true members of the gun toting tough person paradigm.
Well, today I decided to see if one could exist in both worlds. I received an e-mail newsletter from my favorite cheese store in Austin (Antonellis) touting:
Thus, I decided to make road trip. To keep up my bearded credentials (beard, a down vest, Glock, knife, light, etc.) I stopped at Cabelas as I had a gift card. It had tons o' guns (high priced) and lots of ammo. No shortage. The card was sufficient to buy a box of SigSauer Elite Performance Sig V-Crown 230 gr 45 ACP JHP. Never shot it, so that will be fun. On to Austin and Book People, and then Antonellis. Well, that was a dose of culture. By the way, Antonellis had a very cute redheaded cheese monger (oh, to be young again). We had a nice discussion of the rules of raw milk cheese. She was quite the SME on fromage. On to GT Distributors, where I used some holiday loot to buy some mags (G42, G26 and G17). They have good prices as compared to any LGS or big store. Had a nice discussion of 9, vs 40, vs 45 with a tall store employee with a beard. Pleasant but it did not stir my heart as did the red head.Super Special Cheese
Right at the end of the year, we introduced two stellar cheeses into the case and - once they're gone, we won't see them again. Well, at least one of them. The first is Glarner Alpkase, a raw cow's milk cheese made in the summer of 2015 and produced high in the Alps by the Tschudi Family on Alp Heuboden. This was our "Adop-an-Alp" cheese, in which we followed the process of transhumance to make it. Just a few herdsmen/cheesemakers prepared the alp, clearing it of debris, walked their cows up the mountain in phases, building makeshift fences along the way, doctored them, milked them, made cheese and aged it, and later helicoptered the cheese off the Alp. Then did the whole thing in reverse. Needless to say, this delicious baby has a lot of labor and love put into it. It was a special treat for us to be asked to participate in the Adopt-an-Alp program and, while we may get the chance to participate again in the future, we most certainly will never get 2015 Glarner Alpkase back. As far as we know, this cheese only made it to one other shop in the country. So come get some while you can. My most recent bite tasted like salted, roasted macademia nuts and had a long, lingering finish that just didn't quit. You want some.
The Alpkase is great. We just had some. So cheese eater rejoice. Would I rather work as a gun store employee or an affineur? Guess.
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Originally Posted by Hambo
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