Sept 23, 2025–
I count today as my first official day in Cheese slash the “specialty” department. Granted, I am only currently spending two days a week in that area.
Our buyer talked to me today and said what he wanted was for me to really become someone who knew the taste of every cheese. And what that would require is for me to sample every single cheese we have.
What a dream.
Today, I learned how to cut a wheel of Kaasaggio Originale Gouda.
I also learned:
- The older the cheese, the sharper the taste.
- Gouda is ambient, which means we don’t need to chill it; it will be fine at room temperature.
Cheese I got to try today:
| Cheese | Brand | Notes |
| Mild Goat Gouda | Farmhouse | -So mild, I didn’t get that “goaty” aftertaste. -Doesn’t have any sharpness to it. |
| Oka Swiss Style | Agropur | -Looks a lot like the cheese you see in cartoons, with the holes. -mild -has a springy feeling when you chew it. |
| Originale Gouda | Kaasaggio | -can feel the (salt?) crystals into the bite -an aftertaste that tastes like pineapple |
I still struggle to write about food. But it feels like serendipity whenever I think of how I stumbled into working with food. The more I am exposed to the environment I work with and all the ingredients and products I discover along the way, my vocabulary and descriptive writing skills will have to improve over time.
Soft City Life 
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