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I appreciate cheese. I enjoy sampling heady, complex creations shot through with burgundy strips of wine. I love the decadent rich smoothness of a nice St. Andre. I love the sharp musky bite of a nice blue. That said, I know very little about cheese. I've offloaded my entire cheese selection process to other people and when I find myself in front of the ocean of fermented milk products at a typical cheese counter I am so, so lost.  Are there any rules of thumb that are common for cheese selection? Or cheese pairing? What are some perhaps more unknown cheeses I should be on the lookout for? What is the proper varietal of kraft single to form the sails of my meatship? So many questions!
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Feb 18, 2013 00:09
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| # ¿ May 2, 2024 20:56 |
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