Reply: Off topic from the TOW

Now, we are into some strange smelly thingies this week. Actually living in
Europe, spitting distance from Belgium, I can attest to the strength of
certain fromages and, being European, I love 'em (except this nasty stuff
from Frankfurt, Germany! Not even old socks! More like rotted cardboard.)
Anyway....

Bearded iris are astounding in their palette of fragrances. I never really
took notice of them, until I brought them into the house. Then they compete
with the most pungent of lilium. Some are spicey, some memories of roses,
others lemoney and a few down right awful, as if the mixture just didn't
work. Much like lilies, the scent is not often obvious in the garden, in
closed quarters, it can become uncomfortable. I wonder if there is a
component that causes a reaction in a home atmosphere? It is strange that
the scent should become almost oppressive.

We had a lovely day, today, warm and sunny. I noted many a fragrance, such
as Viburnum, Mahonia and various Narcissus. Even a few of the Tulipa have
nice fragrances. The Paeonies, when they are finally open, will certainly
set the stage for a Geisha drama under the Japanese maples. Here is a note
only appreciated by certain noses.

Ciao,

Jamie V.
Cologne

PS: saw a wonderful documentary on Roquefort. That blue mold is Penicillen
roqueforteii! Who would have guessed?

----- Original Message -----
From: <DaveKarn@aol.com>
To: <pbs@lists.ibiblio.org>
Sent: Thursday, April 15, 2004 7:06 PM
Subject: [pbs] Reply: Off topic from the TOW

In a message dated 14-Apr-04 2:16:52 PM Pacific Daylight Time,
johngrimshaw@tiscali.co.uk writes:

Fortunately, in cheese, the stronger and worse the smell, the better the
flavour usually is. Forget the pussy-footed brie, try some of the

red-rinded

Belgian ones, with what can only be called (politely) a faecal odour,

but

heavenly flavour! There is an English one called Stinking Bishop, much

the

same.

John ~

Yikes! My wife is a microbiologist and on a first-name basis with many a

bug

so we're rather restrained in our preferences for cheese. To my taster

and

smeller, a reasonably fresh, triple-creme brie on chunks of Bartlett pear

fresh sourdough comes close to Heaven with its delightful fresh butter

taste. A

good accompaniment would be a California chardonnay not been aged in oak.
That your nose even allows your throat to function without freezing up at

the

very thought of "some of the red-rinded Belgian ones, with what can only

called (politely) a faecal odour"
astounds me! Perhaps, with your "Stinking Bishop," an appropriate wine

would

be a vintage of our very own "Fat Bastard."

Each to his own, say I!

Must admit to a bit of curiosity, tho. If the fragrance of hyacinth is
objectionable, what then about freesia, another strong (and to many

people)

delightful fragrance that, often, is difficult to get enough of?

Dave Karnstedt
Silverton, ORegon
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