Sheepy, truffly

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Something a bit different tonight: Spreadable Spanish Sheep Cheese, with Truffle, in a jar.

It's pungent stuff.

I don't know if that is how it is intended to be, or if it is because we have been unable to store it within the correct temperature range of 8-18°C. It couldn't go in the fridge (too cold), so we kept it in a cool bag in the boot of the van – which was fine at first, but recent temperatures have been way high.

It's so pungent a cheese, that the truffle doesn't really get a look-in.

Not for me, I think – though possibly on a large chunk of bread? We are however trying to eat Low-Carb. Thus, no bread. I spread some air-dried ham (French, Vendéen) with the cheese, quite thinly, and made rollups for a salad plate. The original plan was to load the ham and roll it around the cheese, as a thickly filled roll. I just couldn't take it.

35° tomorrow. The bottom half of the jar of cheese is in the fridge! What do with it?