The girolle in action!

If you know me, you know that when I have my mind set on something, I don’t stop until I get it. I called up various cheese shops in Toronto yesterday and ended up back at the Cheese Boutique (where we buy our Tête de Moine). Had I simply looked at the printed label on our cheese, I would have known that Cheese Boutique carried this over-priced gadget. Anyway, just to let you know, of the 5 places I called, this is the only place that carried it/had it in stock.

The inventor of this product certainly makes a killing off a sale. I paid $80 for this small indulgence, which only comprises of 3 parts – base made of beechwood, the stem and the blade. Sonya cracked me up and said that maybe Nelson could have crafted one with a CD spindle and a razor blade? She’s a creative thinker. The truth is. I believe in the small indulgences. I would rather leave this world with nothing but experiences than with a pile of money and a list of things I wish I had done. This does not mean you should be irresponsible today, but it does mean that squirreling away all your money for retirement may also be foolish if it keeps you from building great experiences. Anyway, I digress…

After we managed to shave a few cheese flowers, we washed some blueberries, brought out the olives and poured ourselves some pinot grigio. The Tête de Moine actually goes very nice with a little bit of jam, but as we discovered, it’s very nice with the blueberries as well. I was under the impression that the girolle was only for this particular cheese, but learned from the cheese experts at the Boutique that it also works well with the Petit Basque which is an unpasteurized, uncooked hard sheep’s milk cheese produced in the Pyrenees Mountains (the mountains that form the border between France and Spain). I suspect that on our next visit to the Cheese Boutique, we may need to ask for a sampling.

Here’s a video of our first attempt at using the girolle.

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