{"id":1855,"date":"2004-01-30T02:09:00","date_gmt":"2004-01-30T06:09:00","guid":{"rendered":"http:\/\/www.meehawl.com\/Blogfiles-wp\/?p=1855"},"modified":"2004-01-30T02:09:00","modified_gmt":"2004-01-30T06:09:00","slug":"vive-la-mold","status":"publish","type":"post","link":"https:\/\/www.meehawl.com\/Blogfiles\/2004\/01\/30\/02\/09\/vive-la-mold\/","title":{"rendered":"Vive La Mold"},"content":{"rendered":"

I have discovered nirvana in a cheese… Saint-Agur<\/a>. A few days ago, after sniffing maybe a dozen cheeses in Rainbow<\/a>, the local lesbian wholefoods co-op, I settled on this creamy blue mold cheese. Later when I ate some of it I thought I must be mistaken – that maybe I was hungry and no cheese could possibly taste this good. So I decided to give it a few days and try again. My faith was rewarded: this is indeed an exceptionally fine cheese that is creamy, blue moldy, and altogether refreshing. I’ve tried it raw, on unleavened bread, and on pizza and it’s all good. Now I just have to find a good potato recipe and I am set! Saint Agur is from the Auvergne region of central France, which sounds delightfully similar to Averoigne<\/a>, the sorceress-infested, vampire-ridden medieval French backdrop for many Clark Ashton Smith<\/a> stories!