cheesy cheese

Every once in a while, back in the 70s, because my mother is a curious person, she would try and participate in the plastic food revolution: margarine, powdered milk, instant potatoes, juice mix. None of these things graced my childhood table for long. Our palates were formed by my father's German heritage and the northern climate where we lived. This meant lots of roast meat and root vegetables, rye bread, mustard and sandwich meats, fresh fish and wild game. I learned to appreciate whole onions slow roasted and doused in gravy, fresh butter and homemade preserves on dark rye; my favourite meal is still roast pork with fluffy mashed potatoes.

Last weekend we had a 70s themed table full of food. I found this in my fridge this morning, tucked away behind the pickled onions and the carton of milk, begging to be spread on toast.

I think it's the creamy texture that had us sucked in as kids, that and the mild flavour. I'm not sure that I'll eat a second piece of toast, but of course I couldn't help but wonder what kind of wine would pair with a little spreadable orange cheese stuff. A Pinot Grigio? Maybe a Beaujolais, or an off-dry Riesling?