September 21, 2016 ウォッシュ Wash

今週はお休みが多い。お休みの日はとりわけチーズをよく食べるけれど、この休みはウォッシュチーズを
食べ比べようと決めました。ワインで洗ったり、ブランデーだったり、塩水で表面を洗って、特有の香りが
します。そんなウォッシュを多くの日本人が美味しいと感じるのは、味噌や納豆などの発酵食品で
育ったからかな。

There are many holidays this week. I often eat cheeses over the weekend. I have decided to
compare different types of wash cheeses. They are washed by wine, brandy, and/or salt
water, therefore, they have special rotten smells. However, many Japanese people like them.
This is because we grew up with fermented food such as miso and natto.