Never let it be said that kids don’t love wasabi, truffles, or mold. At a recent gathering at our house, we served a platter of three types of goat cheese:
Cypress Grove Truffle Tremor, a fresh chevre made with real black truffles
Sweet Grass Dairy Lumiere soft ripened goat cheese
Westfield Farm Capri Wasabi, made with real wasabi rhizome.
We put it out for the adults, intending to eat it leisurely while the kids did what kids do on a warm spring day. But within moments four children, ranging from 20 months to 6 and half years old, dropped their frisbees, jump ropes, light sabers, and pacifiers, and descended on the platter, demolishing every last bit of goat cheese in a mere 10 minutes. The mild sweet heat of the wasabi: beloved. The funky black truffle: beloved. The musty blue: beloved. The leisurely aperitif and cheese moment: gone.
Afterwards, a certain 6 and a half year old girl said it best: “I love blue goat cheese. The black parts are the best. That’s where the mold is. That’s where all the flavor is.”