This occupied Rainbow's special little Cheese-of-the-Day table a while ago, and I still feel conflicted about it. I tasted it and I liked it enough to buy a brick of it. But when I ate a slice on Ryvita, I noticed that it has a somewhat disconcerting nose, and a weird, gummy texture. Still, it intrigued me, like a girl who somehow isn't my type but has some enchanting quality that makes me wonder what the hell my type is, and what, for that matter, attraction is, and why the universe seems so random when it comes to these things. So I've nibbled at the Vasterbotten for three weeks now, and still there's over half the brick left. So I'm wondering whether I should just call the whole thing off, just end it all RIGHT NOW. Is anyone listening to me out there? Is there any rhyme or reason to any of this? I JUST WANT SOME KIND OF SIGN. Are you there, God?
2 replies on “Swedish Vasterbotten”
Dear Editor: are you proposing some kind of Suicide by Vasterbotten performance art piece staged at Rainbow's special little Cheese-of-the-Day table? suggestion: not sure if that's the audience you should be going for. just a thought. i think your art would have more resonance at The Safeway by the Sea. — god
Västerbotten! The King of Cheese! :-) It's a bit demanding, like a good Czech pilsner, which by the way isn't a bad idea; Buy a dozen bottles or so of Pilsner Urquell, cut the Västerbotten into small cubes, also have some black olives at hand and — voilá! Perfection. Serve right outside the sauna, and make sure the beer bootles are frosty cold. Keep them in an ice bucket or something. Life *is* good, isn't it?