Cheese Challenge Guest Post from Unicorn Parade

FFF note: I had no idea that when I put up the challenge that I would get some submissions from some blogs that are already my favorite daily reads. Please see below for the first Cheese Challenge guest post from Tanie at Unicorn Parade:
 
True confessions time: I'm not a brave eater. I don't like trying new things or new flavour combinations. Give me something even a tiny scootch out of my food comfort zone and I'm like LOL NO I'LL JUST HAVE SOME TOAST. When it comes to cheeses I tend to stick to cheddar, goat cheese, and the curds on my poutine. I'M SUPER BORING, OKAY? I'm like the white bread of cheese eating.

Pretty much the only time I step outside of my cheese zone is during the summer when the farmers' market by my house is running, because one of the vendors is my favourite cheesery, Little Qualicum Cheeseworks. They are located on Vancouver Island, off the coast of British Columbia and about 25 minutes from where I grew up, although they didn't start operating until after I moved away. I keep saying I want to go back and visit the cheeseworks, but I need a cheese enthusiast to go with me, so if anyone knows someone who fits that description...

Of course even with all their lovely artisan cheeses I rarely stray from my favourite, Qualicum Spice, but the other weekend I decided to take the plunge and try something new. I settled on the Tipsy Jill, a softer and more delicate version of Jack cheese, marbled with blackberry wine (I'm pregnant so this is the closest I'll be getting to wine for another five months). It's so pretty!

By the time I got around to trying this I was S T A R V I N G so I decided to add it to my fried egg and tomato sandwich. To be honest I was a little apprehensive about it, since I wasn't sure it'd be a good match. This cheese definitely has a berry wine fragrance- does that go with eggs?

 YEAH. YEAH IT DOES. This was soooooooooo gooooooooooooood, the cheese melted just a little and the mild fruity flavour complimented the eggs and tomatoes perfectly without being overwhelmed by them.

I can't wait to try this cheese on every single other thing I eat for the rest of my life, or until I finally get brave enough to try something else new. WISH ME LUCK!