Before we get to Bra, some Mike Wise cheese stories.
The past few days, he's noticed an odor in his Verolengo dorm room. He thought there might have been a problem with the vents or a dead animal. Finally, he began sniffing around. His nose led him to his discarded green vest, where he found some pieces of cheese, wrapped in a napkin, that he had brought down from the mountain a few days ago for me to try. He had forgotten about this, and the cheese had stayed in his vest pocket since then.
"It literally smelled like a dead cat," Mike Wise said. "It was awful. It reminded me of a time I was in the Cayman Islands. I had some cheese in my pocket. I was going to feed these fish when we were going snorkeling. So I had the cheese and it turned into a feeding frenzy. They were coming at me, and I had to hit the fish. Fish were coming at me at all kinds of angles, and I was like 'BAM!' BAM!' [Makes punching motion.] It was unbelievable. Before a barracuda chomped my you-know-whats, I literally had to get out and wash my pockets so they didn't smell like cheese. True story."
Anyhow, Bra. Here's what the Official Guest Cheese Commentator of these games, Steven Jenkins, had to say:
Perhaps Piemonte's best-known cheese. (Fontina is from Aosta, not Piemonte). I love it that a cheese that comes from bosoms is named Bra. (I know Bra is an important town.)
This skimmed cheese carries the name of Bra, the city which in the past was the center of the Cuneo cheese trading....The Bra cheese, as the legend tells it, used to be, until some decades ago, the main cheese used by the Ligurians during the preparation of the Genovese pesto. The production territory covers all the territory of the province of Cuneo and the territory of Villafranca Piemonte in the province of Turin.
\And urbandictionary.com says Bra Cheese means "brotherly friend" in Oregon.
Person 1: Whats up Bra Cheese Person 1's close friend: Whats crackin'?
Before we sampled the Bra Cheese tonight, Mike Wise was having a dinner of olive salad, pepperoni, barbeque potato chips and Fondue in a Can.
"It's the worst Fondue I've ever had in my life," Mike Wise said. "Which is my fault, because you don't buy Fondue in a Can, you usually make it with wine and old cheese from home. Dipping barbeque potato chips in it is not so bad.
Brilliant columnist and budding cheese expert Sally Jenkins: "[Nodding head]. Best cheese so far, because it's cheesy. It's a wonderful cheese. It sneaks up on you. It's a slow-revealing cheese."
Mike Wise: "I like it, it's actually pretty good. I'm so hungry, I'll eat anything right now. Mild, yet pungent enough where you don't think it's Monterrey Jack."
Nationals beat writer Barry Svrluga, making his first C!O!T!D! appearance: "I'm excited about my first Cheese!Of!The!Day!, but this isn't a cheese that invokes much excitement. Not a criticism. It does cut the spice of the pepperoni nicely."
Mike Wise on Barry's comments: "This comes from a guy for whom American cheddar is a treat. Who died and made him the cheese connoisseur? The guy's watching NASCAR right now. How does that even make him qualified to use the word 'invoke?'" [Note: At the same time, Mike Wise was breaking into the supermarket Swiss he bought me for Valentine's Day.]
Style writer Libby Copeland, as the C!O!T!D! continues to spiral downward: "Why do you always make me eat these fancy cheeses? Your fancy cheeses [stink]. Give me Swiss any day. Actually, this isn't that bad. The Swiss is better. You know what, I actually like Hershey's chocolate. I'm just saying, my tastes aren't that refined."
IT expert Aimee Sanders: "It starts off nice, then it has kind of a moldy taste. Let me try it with a cracker. The cracker kind of masks the moldy taste. I liked the texture and consistency."
Kiwi Curlers fall to 0-8 with a 9-1 loss to Canada tonight. Last chance for a win tomorrow vs. Germany. Canada's win also puts Joel mit der nicknames und other stuff in a precarious position: he must win against "Go Suisse!" and have Canada lose to the U.S. in order to advance to the tiebreaking round. The action starts at 2 p.m. Italian time, 8 a.m. Eastern time on Monday. Recommended snacking options include Fondue in a Can.
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Posted by: Kim | February 19, 2006 07:47 PM
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