NOVA Legal Beat: Refuse the Breathalyzer?
Editor’s Note: This new sponsored Q&A column is written by Mathew B. Tully of Tully Rinckey PLLC.
Q. One of my buddies was recently pulled over after having a few too many drinks — he lives 5 blocks from the bar and just made a bad call getting behind the wheel. He knew he was going to be over the limit — is it ever better to refuse a breathalyzer test than to take one when you know it will probably show you’re drunk?
A. Refusing a breathalyzer test may seem like a good idea if you’re facing the prospects of a breath test confirming what you already know — that you’re legally drunk and were driving. However, refusing a breathalyzer test is unlawful in Virginia and can have negative and severe implications. Additionally, most of the time there is already enough evidence to convict you of driving under the influence, so it won’t save you from being charged and convicted.
The penalty for refusal varies depending on your past record as it relates to DUIs. For a first offense, refusal is merely a civil offense but carries an immediate license suspension and up to a one-year license suspension from the court in addition to any penalties triggered by the DUI.
In addition to the suspensions, if you have a prior DUI conviction or refusal in the last 10 years then it turns into a Class 2 misdemeanor (punishable by up to six months in jail and/or a fine up to $1,000). If you have two or more such convictions in the last 10 years then refusal is a Class 1 misdemeanor (punishable by up to 12 months in jail and/or a fine up to $2,500). Those are pretty severe consequences for one decision, particularly in light of the fact that these penalties are on top of any you may receive for the DUI.
It is worth remembering that there isn’t a requirement that your blood alcohol content (BAC) be a certain level in order to be convicted of a DUI in Virginia. It is illegal to drive while showing any influence of alcohol or drugs that impairs your ability to drive. Evidence of your driving behavior, demeanor, field sobriety tests, and any odors of alcohol will become the basis of determining whether you are under the influence.
Additionally, the penalty you receive can be more severe in cases where there is a refusal and a conviction for driving under the influence. While you may be able to avoid the mandatory sentences that relate to higher BAC levels by refusing the test, you would simply be trading one set of penalties for another if you get convicted.
Arlington Pet of the Week: MC Hammer
Meet MC Hammer, a one of a kind Siberian who is certainly no “scaredy cat.”
Here’s what his owner had to say about him:
MC Hammer is a full breed Siberian cat, but he has dog-like personality. He’s energetic, agile (he can almost fly), extremely intelligent and kind to new people. I am allergic to cats, however Siberians are known to have low feline protein in their saliva and luckily, I was paired with MC Hammer.
His birthday is November 11, 2011 so he is a year and half old. Most people say his weight at 15 lbs is too much, however the breeder assured me that MC Hammer is still growing and will not stop growing until he is five years old. Siberian cats can weigh 20 to 25 pounds once they stop growing! He is currently on a primal diet, and eats better than I do.
He loves jumping in the shower every morning and he is not afraid. He loves visitors, people and especially the food-givers. He loves going outside on his pet stroller and getting fresh air. He has been on the Bluemont Trail in conjunction to the W&OD Trail, and on Custis Trail as well. He also likes stalking people on top of his two cat trees that reach our 8 foot ceilings, or jumping on his specially-made cat wall shelves. He loves waking up his mom at 3 a.m. every morning by either screaming in my ear, or giving sandpaper kisses on my lips, then proceeding to pounce on my face or walking all over me.
MC Hammer recently got a new brother and they are currently forming a bromance, however the new kitten does not stay still when they are together. The story will continue…
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com with a 2-3 paragraph bio and 3-4 photos of your pet. Each week’s winner receives a $25 Dogma gift card.
Ask Adam: Are Open Houses Crucial?
This regularly-scheduled sponsored Q&A column is written by Adam Gallegos of Arlington-based real estate firm Arbour Realty, voted one of Arlington Magazine’s Best Realtors of 2013. Please submit follow-up questions in the comments section or via email.
Question: We are getting ready to list our house, but really don’t want a bunch of strangers and neighbors snooping around our house. Do you think open houses are necessary?
I’ve been to open houses where the home is packed with potential buyers. The buzz is amazing. It shows potential buyers how much interest there is in the home, which can raise the level of excitement and create a sense of competition that results in stronger offers.
Even during the days leading up to your open house, potential buyers may do what they can to try and persuade a seller to go under contract prior to the scheduled open house. Their offer may be extra strong because they fear the competition that may result from the open house traffic.
What I have described above are the best case scenarios. The reality is that you can create a hot listing without an open house, if the right marketing is in place. Most serious buyers are working with a real estate agent and are able to see the home at their convenience. They don’t need to work around the open house schedule.
A good portion of the traffic you get at open houses really is from neighbors and future buyers just starting the process of looking for a home. That’s why some real estate agents like to host as many open houses as possible. The neighbors provide a source of future listings. The future buyers provide a source of buyer clients.
You probably figured this out the hard way last time you signed-in at an open house, which resulted in a series of unsolicited calls and emails from the friendly agent who hosted the open house. Back when I started in real estate with one of the big firms, this is the first thing they taught us. We were provided scripts, processes and lots of encouragement.
Personally, I host open houses for three reasons.
- So that I can create extra buzz the first weekend on the market. It never hurts to pack the home and create an additional sense of urgency among buyers. I’ve found that potential buyers who have already seen the home earlier in the week, will come back without their agents to see how much interest there is in the home.
- It gives me a chance to personally talk about the unique features of the home. The more elaborate the home, the more important this is. For certain homes it is also important to host a brokers open house to educate the real estate community about the home.
- Because sellers want me to. If it is important to my client, then it is important to me and I am going to give it 100%.
Is an open house crucial to the sale of your home? Probably not. Can it help? Yes it can.
Your Cheesemonger: Blue Cheese
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
The story of blue cheese is the story of the balance between great milk and the blue penicillium mold, our attempts to control the two, and the pleasure we experience when it’s done right. A happy accident led to the discovery of this special category of cheeses.
The tale goes that a young shepherd left his lunch of bread and cheese near the natural caves of Cambalou in the Roquefort-sur-Soulzon region of France. When he returned to fetch his food a few days later, he discovered his cheese had grown mold. Not wanting to waste his food, the shepherd ate the moldy cheese, which turned out to be delicious! By leaving his cheese to grow mold (penicillium roqueforti) native to that very particular cave, this shepherd inadvertently created the very first Roquefort cheese.
Today, almost all of the blue cheese produced around the world are made using the cultivated mold from these special caves. It is usually added to the milk in liquid form before coagulation but some cheesemakers still use a powdered version. The blue-green mold needs air to grow, so most blues are either pierced with needles or have a very open texture (air pockets) where the mold forms. Willi Schmid is the only producer I know of that creates an intentional pattern by splitting the cheese with a knife a few weeks after production.
The best blues are not overpowered by the flavor of the mold. The cheese and mold should harmonize and work together to create a unique, yet balanced, experience. Blues are naturally stronger in flavor than most other cheeses but not all blues are intense. They can range from very buttery with a slight spice to incredibly bold and acidic. Queso Cabrales is the strongest blue I have come across. Some people love it; I find it way too strong to eat on its own.
Stilton
Dating back to the 18th century, Stilton is England’s most famous blue cheese. It was described in the early 1720’s by author Daniel Defoe as, “English Parmesan, and is brought to the table with the mites or maggots round it so thick that they bring a spoon with them for you to eat the mites with, as you do the cheese.” Fortunately, maggots are no longer present in the blue cheese and is enjoyed instead with a glass of port. Though it is a classic winter cheese, Stilton can be enjoyed throughout the year. Made today only with pasteurized cow’s milk, it is buttery and rich while the blue veining adds a pleasant acidity. Look for Stilton made by the Colston Bassett creamery, the best and oldest Stilton producer.
Help Wanted Highlight: Leasing Agent
Editor’s Note: Help Wanted Highlight is an occasional, sponsored feature that highlights job openings at local companies.
Work in a high-energy environment as a full-time leasing agent at Urban Igloo, and start making money right away. We are five-year-old company with three offices and growing.
Get the training and experience you need to jump start your career from a company that’s entrepreneurial, specializes in rentals, and is growing fast (that’s why we need you).
What You Get
- Most first year agents can earn $40,000+ the first year. Top salespeople can generate even more and make over six figures. Financial support may be available while training with Urban Igloo.
- Most commission-based companies will have you cold calling and sorting through hundreds of leads – not at Urban Igloo. Leads are handled by our call center then provided to you to go out and seize opportunity.
- A great introduction into the real estate industry – While obtaining their real estate licenses, Urban Igloo’s leasing agents obtain an incredible amount of hands-on experience that you can use to launch your real estate career.
- A fun bunch of co-workers in a fast-growing, entrepreneurial company.
What You Do
- With the leads that are provided, search our web-based property database and find the best matches. You’ll learn how to qualify prospects in order to maximize your time.
- Meet with landlords who come to us for help, or who you find on your own. Generate additional leads to maximize your business.
What You Need
- You are outgoing, hardworking and connect with people easily. It helps if you have a background in retail, sales, leasing, or real estate.
- You have access to an insured, clean vehicle.
- Your real estate license allows you to begin transacting. You can train in the meantime.
- You know how to get around the Northern VA area. If you are from the area, even better, but it is not required.
- You are comfortable working weekends and getting paid on a commission basis. The more you put into it, the more you will make. Clients will search 7 days a week, you need to be ready for that.
To apply for this position, click here.
Pet of the Week: Josie Mae
Meet Josie Mae, a rescue pup with a heart of gold and this week’s Arlington Pet of the Week.
Here’s what her owners had to say about her:
Josie Mae–or Miss Mae, The Pups, Pup-Tart and Frankenpuppy, Poo Poo Potties, Baby GIrl, Freshie Freshington and Pretty Pie–as we affectionately call her, is a two and a half year old border collie-husky mix that hails from Lyons, GA where she was found in a high kill shelter. K-9 Lifesavers rescued her and brought her to the Reston Pet Fiesta Festival & Dog Adoption event the very next morning. She was a last minute transport and she literally arrived right off the truck, still somewhat dirty, scared and shy. We were there to see other dogs we had read about online that Mother’s Day weekend, but we fell in love with her. She instantly stole our hearts and together we formed a family.
It hasn’t been easy though; our four-legged, tail-wagging child is quite the handful. She went through two obedience trainers just to learn how to walk on a leash. She still hasn’t fully mastered it, and I think she thinks I’m a sled. She loves to shred paper products to teach us a lesson when we leave home without her. She likes to chase rabbits and squirrels and will nearly take your arm out of its socket in her pursuit. She likes to dig holes, particularly in freshly landscaped flower beds. We’ve made a lot of friends this way. She likes to put all things found on the ground into her mouth, and occasionally she likes to swallow these non-food items too. Oh, and she knows tons of tricks and commands, but conveniently forgets all of them, that is, until you present her with a food item. That’s our trick.
That being said, all of her positive attributes more than make up for her character, ahem, shortcomings–and even so, we find them endearing just the same. She is an amazing companion. Where you go, she will follow. She howls and “talks” on command (and cries when she wants attention). She is the best passenger in the car, happy just to ride along and she doesn’t complain about her dad’s driving–or my singing (though her dad does). She likes to share our food, any food (this is not always a good thing, but I take it as a compliment that she enjoys my cooking). She is an excellent swimmer and does not tire of retrieving sticks. Total beach dog. And she has a peculiar taste for sand. Still haven’t figured that one out. She knows the names of all her toys in her toy bin and loves to take them all out trying to entice you with one to play. Everyone, and I mean this sincerely, asks what breed she is and comments on her beauty. What can I say, she gets her good looks from her momma.
We still aren’t sure who rescued whom. But be careful because this little one can cast a spell on you. She has a talent for lowering her ears to seem sweet and innocent, and when she looks up at you with those loving blue eyes, you melt.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com with a 2-3 paragraph bio and 3-4 photos of your pet. Each week’s winner receives a $25 Dogma gift card.
Video Tour: 738 N. Buchanan Street
Editor’s Note: This video tour is sponsored by The Keri Shull Team.
It’s not built quite yet, but 738 N. Buchanan Street will be a 4 bedroom, 3 bath home with a media room, a fully finished basement and a two car garage.
Located in the Bluemont neighborhood and built by Saxena Custom Homes, the property’s expected list price is $1,265,000. The Vienna home seen in the video above is a close approximation to what the house will ultimately look like.
If you’re interested in finding out more about the home, contact the Keri Shull Team at Keri@thekerishullteam.com or 703-952-SOLD.
If you’re a real estate professional and you’d like to showcase a condo, townhouse or single family home in Arlington, contact us.
Help Wanted Highlight: Bracket Room
Editor’s Note: Help Wanted Highlight is an occasional, sponsored feature that highlights job openings at local companies.
Bracket Room Sports Lounge and Eatery is opening in July.
Job auditions for ALL POSITIONS [FOH & BOH] begin June 15th.
Please meet us at Lyon Place (1200 N. Garfield Street) in Clarendon, from 10:00 a.m. – 2:00 p.m. and from 4:00 – 8:00 p.m. Limit 30 applicants per session.
Send any inquiries to info@bracketroom.com or call 703-276-7337.
Arlington Pet of the Week: Huggins
Meet Huggins, a spirited bulldog and this week’s Arlington Pet of the Week.
Here’s what his owner had to say about him:
Huggins is a four-month-old English bulldog named after the beloved coach of the West Virginia University basketball team. He came home with me during March Madness and was the perfect excuse to be lazy and stay home to watch basketball all day. He spent most of that time taking naps and would go for short walks during commercials or halftime.
This pooch is extremely friendly, loves people, other dogs, and is an attention-getter to all who see his little wrinkled face. The typical response from men and women alike is ‘awwww… oh my God he’s so cute!’ While he is not very fast and doesn’t like to run, he is like a linebacker and will tackle and pin down his other canine friends in the neighborhood. He is excited for the day that he is big enough to pin down his bulldog cousin and best friend, Porkchop.
Even though he is a well-behaved dog, Huggins is currently enrolled in puppy kindergarten to refine his skills and learn some tricks. He managed to be fairly cooperative while my friend Jill, a professional photographer, captured some great puppy pictures.
Huggins’ favorite activities include napping, chewing anything I’ll let him chew, and meeting all who pass by while I enjoy drinking outside at William Jeffrey’s Tavern. Did I mention he likes to sleep? He is the only dog I know that when asked ‘wanna go for a walk?’ runs to hide underneath the bed.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com with a 2-3 paragraph bio and 3-4 photos of your pet. Each week’s winner receives a $25 Dogma gift card.
NOVA Legal Beat: ADHD Claim?
Editor’s Note: This new sponsored Q&A column is written by Mathew B. Tully of Tully Rinckey PLLC.
Question: My boss recently expressed concern about my performance — that I was “slipping up”. I suffer from ADHD and the issues that he noted with my performance are consistent with my symptoms — does this count as a disability under the Rehabilitation Act?
A. Likely yes. In order to state a claim under the Rehabilitation Act, the employee must show that he or she has a disability that substantially limits one or more major life activities. The Equal Employment Opportunity Commission has defined major life activities as “[f]unctions such as . . . learning, reading, concentrating, thinking, communicating, [and] interacting with others.”
The Commission also recognizes disabilities that limit brain function. In its regulations, the Commission has stated that “it should be easily concluded” that major depressive disorder, bipolar disorder, post-traumatic stress disorder, and intellectual disabilities substantially limit brain function.
However, the determination of whether an impairment constitutes a disability is made on a case-by-case basis, and the Commission recognizes in its regulations that “not every impairment will constitute a disability.” Therefore, if you can demonstrate that your Attention Deficit-Hyperactivity Disorder substantially limits a major life activity then you will likely be covered under the law.
Your Beermonger: The Small Operation and Big Sour Ales of Alvinne
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
I occasionally find myself becoming fascinated with a brewery. Sometimes, it happens very quickly — I fell in love with the beers of Maine Brewing Company almost immediately. Other times, though, I find a brewery that sneaks up on me as I try more of their offerings and become more familiar with their style. Such was the case with Picobrouwerij Alvinne.
I started bringing in some of the beers of Alvinne last year, and they’ve become staples of my Sour Ale collection at Arrowine. In ten short years, Alvinne has become a worldwide phenomenon with the most modest of facilities — with the average batch of beer at Alvinne being good for only about 65 cases of beer, the ‘Picobrouwerij’ title (“small brewery”) Alvinne self-applies isn’t just a joke — it’s the truth.
How small is Alvinne? This is their website.
Alvinne’s uses wine and spirits barrels along with their distinctive Morpheus yeast, a blend of their own proprietary strain and Lactobacillus cultivated in Auvergne, France. (Side note: Auvergne is home to some of our favorite cheeses at Arrowine, including Bleu d’Auvergne, Fourme d’Ambert, and Cantal.) The Morpheus yeast makes for a Sour Ale that has plenty of acidity but also complex, fruity notes. Here is a rundown of some of the Alvinne beers I’ve been able to try over the past year, most of which are available right now.
Cuvee d’Erpigny: A version of Alvinne’s Quadrupel aged in barrels from Monbazillac, a region of France that produces Sauternes-like sweet white wines. The already sweet, rich Quad is pushed to the brink by the heavy influence of the wine barrel. There’s a lot of interesting fruit and brown sugar notes in Cuvee d’Erpigny, so don’t let its sweetness distract you. Most Quadrupels are very big but approachable on their own or with the right cheeses or meals; Cuvee d’Erpigny is for dessert only.
Cuvee De Mortagne: Another Quad variant, Cuvee De Mortagne is aged not in dessert wine barrels, but barrels from Pomerol, a region within Bordeaux’s right bank. While not as sweet as Cuvee d’Erpigny, Mortagne is sweet, with earthy malts and subtle vinous cherry flavors.
United Social Sports Summer Registration Now Open
Editor’s Note: This post is authored and sponsored by United Social Sports.
With Memorial Day weekend in the books, that means it’s time to start making summer plans. Those plans hopefully include playing sports in and around Arlington.
United Social Sports continues to give Arlington residents a chance to “get out and play.” We’re continuing to expand our Arlington leagues this season, offering those who live, work or play here plenty of opportunities to get active and be social.
This summer season, USS has both returning and brand new leagues:
Indoor Volleyball:
- Wednesdays @ Alexandria YMCA
- Thursdays @ Skyline Sport & Health
Sand Volleyball:
Basketball:
- Wednesdays @ VA Highlands Park
Soccer:
- Tuesdays @ VA Highlands Park
- Wednesdays @ Long Bridge Park
- Sundays @ Long Bridge Park
Flag Football:
- Sundays @ Long Bridge Park
Softball:
- Sunday Mornings – Athletic @ Jennie Dean Park
- Sunday Evenings – Social @ Jennie Dean Park
- Thursdays @ Jennie Dean Park
Skeeball:
- Tuesdays @ Spider Kelly’s
- Tuesdays @ Lighthorse (Alexandria)
- Wednesdays @ Continental
- Wednesdays @ Green Turtle (Fairfax)
Cornhole:
- Tuesdays @ Continental
- Wednesdays @ A-Town Bar & Grill
Multisport (Skeeball & Cornhole):
Shuffleboard:
- Tuesdays @ Spider Kelly’s
United Social Sports caters to those in Arlington who love to stay active and who put an emphasis on having fun and being social over hardcore victories.
Registration closes for summer leagues on Tuesday, July 2 or when leagues fill. Most league games begin the week of July 7.
Pet of the Week: Oliver
Meet Oliver, a one-of-a-kind guinea pig who overcame great odds as a piglet and now lights up the lives of everyone around him.
Here’s what his owners had to say about him:
This is Oliver, and he lives in Barcroft neighborhood. Adopted on January 10, 2012, his vet estimates that he is between two and three years old. Before moving to Arlington, Oliver was neglected and abandoned, and when adopted, was expected to pass away due to trauma. With a lot of love, Oliver began to eat better, socialize more, and he ultimately recovered.
Once shy and afraid of other animals and people, Oliver now thinks everyone is his friend. He regularly plays with cats and dogs he encounters during gatherings with friends and family, and absolutely loves to cuddle with his human friends. Due to the struggles in his past, Oliver has many personality traits that have even baffled the staff at his piggy doctor, like sleeping on his back. One of Oliver’s current favorite pastimes is to “dress for the occasion” and visit with young children or the elderly, where he is often called the “therapig” because he loves to snuggle and give kisses (he knows how!).
Oliver gets lots of love and attention from family, friends, work staff, and dog and cat friends. He’s always ready to talk when your phone rings, since he has decided everyone who calls wants to talk to him. He also loves to watch Friends, where he’ll impersonate the squawking of the chick and duck on the show when he hears them. He’s a personal alarm clock, entertaining to be around, and always ready to give hugs and kisses – you just have to ask him.
The Arlington Pet of the Week is sponsored by Dogma Bakery, which has locations at The Village at Shirlington (2772 S. Arlington Mill Drive) and the Lee Harrison Shopping Center (2445 N. Harrison Street).
Want your pet to be considered to be the Arlington Pet of the Week? Email steph@arlnow.com with a 2-3 paragraph bio and 3-4 photos of your pet. Each week’s winner receives a $25 Dogma gift card.
Ask Adam: Is It Me or the Market?
This regularly-scheduled sponsored Q&A column is written by Adam Gallegos of Arlington-based real estate firm Arbour Realty, voted one of Arlington Magazine’s Best Realtors of 2013. Please submit follow-up questions in the comments section or via email.
Question: Though I have followed a few different real estate websites for a while now, I have been seriously looking for the last couple of months. I feel like there isn’t anything available that fits my needs or budget. Is it me or the market?
It’s probably a little bit of both. Prices are increasing relatively quickly and there often seems to be a natural tendency to want what is just out of reach. Though it has been a few years, I remember feeling the same way when I was last in the market for a home.
Similar questions come up regardless of the market, but maybe a little more frequently in this one. It’s possible you are relying too heavily on what you saw homes listed for 6 months ago and need to make an adjustment.
There is an exercise I recommend trying.
- Create a list of your must have criteria. Be sure to include everything… locations, minimum bedrooms, 2-car garage, etc…
- Enter that criteria into an MLS search without a price range. You should include homes currently on the market, under contract and sold within the last 45 days.
- Now review the results to make sure the homes include everything that would make you a happy homeowner.
Does the price range of these homes overlap your budget? If not, then it is time to either increase your budget or decide which items you can live without. If you decide to downgrade from a 2-car to a 1-car garage or expand into additional zip codes, try the search again to make sure the revised results are falling within budget. You’ll need to keep making adjustments until your budget matches your list of needs.
Since it sounds like you will be working with a small pool of listings, ask your Realtor to set up the MLS alerts to notify you as soon as they hit the market. You may also ask your Realtor if there is anything they can do to let you know about homes coming on the market before they are listed in the MLS.
Best of luck with your home purchase.
The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.
Your Cheesemonger: Washed Rind Cheeses
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
When you walk into a cheese shop and that very particular odor hits your nose, you are most likely smelling the group of cheeses we call the washed rinds. Unlike the gentle fresh and bloomy rinds, this class of cheese offers a wide range of bold, earthy aromas and flavors. We can thank the European monks, specifically the Benedictines, for these whiffy creations.
These monks were part of an order that required a life of hard work, self sufficiency, and poverty. Beer became an important part of that life, as well as dairy farming and cheesemaking. The cheeses they developed often integrated their own beer. After production of a simple rennet coagulated soft or semi-soft cheese, the monks washed the wheels with their beer, a simple brine solution, or distilled spirits.
The process of continually washing the cheese attracts a common (and edible) airborne bacteria to the surface, growing as a reddish and sticky “smear”. This bacteria, brevibacterium linens, is responsible for this style of cheese’s characteristic aroma and red rind. It also happens to be responsible for smelly feet, which is why people associate this style of cheese with old socks or funky body odors.
Before you get all grossed out, let me state that the aroma of these cheeses are usually much stronger than the actual taste of the cheese (and, again, the rind is perfectly edible).
Today, washed rind cheeses can be made by any cheesemaker as the bacterial linens are commercially manufactured, allowing for better consistency from batch to batch. Most cheesemakers will inoculate the milk with this culture, as well as add it to the brine solution during washing.
Bergfichte
This raw cow’s milk cheese is made by my favorite cheesemaker, Willi Schmid, in Lichtensteig, Switzerland. It is a soft cheese wrapped in spruce bark from local trees. The cheese has an aroma of rosemary and pine due to the bark, with only a slight hint of farmy funk. The rich, creamy paste is in perfect balance with the other elements of this cheese. The Swiss taught me a very cool trick to enjoying this cheese: eat it backwards. Peel off the bark and eat the cheese from the outside in and you will get the full piney goodness that makes this cheese so wonderful.
