Today was a lazy day around town. After an excellent lunch at Chez Max, we called into the expensive foodie haven that is Fallon & Byrne on Exchequer Street to pick up some cheese and ended up with chunks of Montgomery cheddar (E30/kg) and Gorgonzola Cremificato (E26/kg). The cheddar will be used to make toast melts to go with some French onion soup. It's an unpasteurised English cheddar that has a wonderful dry texture and nutty, tangy flavour. The Gorgonzola is luscious, magnificently creamy and runny and will be lovely eaten with some crispy bread.
I have a strong love for relishes, jellies and any form of condiment that you can eat with cheese. I do try to limit myself to one jar at a time, as I can get carried away and have often opened the fridge to 10 or more jars. Looking at the racks in Fallon & Byrne, I found a jalapeno jelly from the El Paso Chile Company.
When I got home and tasted the jelly, I was delighted by its sweet but very spicy taste. It was a perfect companion to both the gorgonzola and cheddar. Tonight we shared a plate of cheeses, chorizo, anchovies, olives and sundried tomatoes. It's a tough life sometimes.