Farmers' market postscript, Part I

The goat milk camembert from Goat Lady Dairy was to die for.  Is to die for.  I had some yesterday but there is plenty left. I took this photo yesterday a few hours after returning from the farmers' market.

Sisters and brothers!  Do NOT serve cheese straight out of the refrigerator! Take it out ahead of your meal and serve it at room temperature.  For a camembert, don't start storing the cheese in the fridge till you are sure it is ripe.  Then you can start storing it in the fridge, taking it out at least an hour before you plan to eat some of it or serve it to your guests.  Even a hard cheddar will taste better with time to lose its chill and remember its original taste and texture.

This camembert is perfect.  It is runny but still a little firm in the middle.

Have this as a cheese course (after the main course -- I even sometimes have it as the main course, after a big salad), not at the beginning of the meal. Camembert is best with a crusty bread, like a baguette or ciabatta (it needs a good crumb on it as well as a good crust) but a non-crusty one will do.  I tried it with a dense whole-wheat bread from a new bakery I discovered at the farmers' market and it was very good.

Below is a photo (taken from Goat Lady Dairy's website) of the original Goat Lady, Ginnie, who died last year.  Members of the Tate family continue to run the farm and dairy.