The critic, Robert Parker is starting to branch out into cheese mongering with his approved cheese, sold through erobertparker.com. (They are not rated on the 100-point scale, by the way.)
As Mr. P. makes a big stink about not accepting advertising, this marketing move seems suspect. Though, personally I would applaud bending his self-imposed rules for keeping his nose clean, and consider kissing his feet, if he was bringing exquisite cheeses to those unfortunates who, unlike myself, don't live within sprinting distance of four prime cheese shopping opps.
In fact, I could see AF (Alice Feiring, by the way. Pronounced Fire-ing) approved cheese. However, if my name was stabbed into slabs, they would be hard-core, from the artisanal equivalent of a really good negoçiant like Saxelby's here in NYC. Anne (she doesn't know we're on first a first name basis) carries real American farmstead cheese (http://saxelbycheese.blogspot.com/). Her cheeses are so good, it gives me hope that American wines, one day will follow suit. Maybe I'll see that miracle in my lifetime.
The Parker cheese short list includes the very pasteurized but never the less likeable Boschetta truffle pecorino. The real problem with the cheese selection is the Vermont Crowley. ("A smooth, creamy American original.")
While I like Vermont Cheddar (extra, extra-aged stuff) I admit to finding the Crowley rubbery and bland, a bit like the Adirondack cheese curds I once bought at a gas station outside of Utica
The last time I spoke to Parker he said to me, "I suppose that you are one of those (aliens) who don't like big Barossa Shiraz's." He was right there. His cheese endorsement has given me a whole new insight into his taste buds and why he has become so popular, so everyman. It makes total sense.
Pass the Epoisses, please?
(But, based on the Parker endorsement, I'm going to go out this week and retaste Crowley. Maybe I'm wrong.)
