From the Cheese Portraits series.

I was immediately focused on this new (to me at least) blue in the counter at Downtown Cheese, at Reading Terminal Market, in Philadelphia.

Agour makes this beautiful washed rind soft yet flakey blue cheese is made with pasteurized milk of latxa sheep, a breed of domestic sheep native to the Basque Country bordering France and Spain. As it ages in caves, it acquires more a greenish veining than blue and the care of the rind for the first month, rubbing with water and salt, encourages different bacteria producing a striking reddish hue.    At first i thought the flavor was too sharp, then too salty but as this pretty model sat out, the paste became more and more mello and seductive to me.  It's absolutely full-flavored with a mild tanginess added to the overall lush lactic flavor.

When I brought it out to pose, i needed to "face off" the surface of the wedge, as air had altered the color.  All the paper-thin shavings laying around the wedge, just insisted on being included and that made this even more fun for me to paint.

Origin: France

Price: $800