I've never had a chunky fondue before. This one looks like blue cheese salad dressing, which I suppose it kind of is. It smells of mold and dirt and something sharper that I can't put my finger on. These are good things. It's served with potato chips that are still hot and glistening with oil. The chips are crisp and I'm reminded that's what they call them in England. Is that because I'm in a pub? I dip a chip into the cheese and pop it into my mouth. The salt from both the Gorgonzola and the chip hits my tastebuds first and last. In between there's cream and tang and a musk that lingers in the back of my throat. It's not unpleasant, and the more I eat it, the more I like it, until it's suddenly just too rich and I can't take anymore. I drown the remaining chips in Allagash White and make a note to bring Chris here for lunch sometime soon.
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