Bright Barnyardy Tang, and Beyond

I'm eating a sandwich made for me by Mr Guy of smoked trout that he caught himself, and fancy blue cheese from Vermont that tastes a little like dirty goat teat.

When describing the taste of gjetost, a Norwegian goat cheese, a food writer from the New York Times referred to the cheese's "bright barnyardy tang." This cheese goes further. It tastes the way the goat pens at the county fair and floral fiesta smell.

And I like it.