There are two types of persimmons: the round firm ready-to-eat ones, and the soft, water balloon squishy, hearts shaped ones. Hachiya persimmons are the latter. If you bite into one of these suckers before they're ready, they'll slap you with a purse full of tannins and call you a cad. They should not, and don't want to be, eaten before their time. If you're one of the unfortunate people who've had an under ripe persimmon (and who could blame you, since they can be squishy to the touch and still not be ready) you've probably sworn off of them for life. Their bitterness and mouth feel is overwhelming and unpalatable. However, when they are entirely a deep orange hue and shockingly squishy, they're delicate and lovely to eat. Subtly sweet and mildly fruity, they add a bit of exoticism to any cheese platter. Enjoy!
This luscious goat cheese is named and modeled after the small stone huts that once sheltered shepherds in the Quercy region of France. It's not too acidic and not too salty, but the perfect partner for the mild flavor and sweetness of this season's persimmons. Pair them together with some speck and arugula, and you've got yourself a delicious salad, or just gnaw on the adorable wrinkled mound of cheese on its own. It's perfect for four or a very hungry two. Andrew from Andrew's Cheese Shopin Santa Monica recommended it for my farmer's market hoard, and it's a spot on pairing. Thanks, Andrew!