Thurscheese:

Rocky Sage (goat's milk, New York State)

(Please ignore the label, that's from the last one. My skills as a set decorator are sadly overrated.)

What is it with cheesemakers and plants? Last time it was vegetable rennet and wood ash, this time it's Salvia* under the rind. It doesn't make a lot of sense to me-- when you are after some cheese, the first thing on your mind is not generally, "I hope it comes with vegetables."

That said, this one was nice, and I wouldn't have noticed the plant-aspect if the HSoP hadn't pointed it out to me. It's a young goat cheese, fresh and quite light in flavor, a little crumbly for spreading but nice with bread. And wine.

Any psychoactive properties went entirely unnoticed.


*I was wondering why that plant name sounded familiar to me. Then I remembered.