Skip to comments.We’re Eating More Cheese Than Ever. How To Do It Better
Posted on 10/04/2017 1:07:48 PM PDT by Red Badger
A radical new guide to the ever-widening world of cheese takes an accessible approach: Begin with what you love
Up to now, cheese guides have tended to focus more on where and how cheese is made than on how best to enjoy it. Meanwhile, according to the USDA, Americans annual consumption of natural (as opposed to processed) cheese increased from 19.3 to 29.47 pounds per capita between 1995 and 2015, and the range of cheeses to choose from has become downright daunting.
The time has come for The Book of Cheese: The Essential Guide To Discovering Cheeses Youll Love, published this month by Flatiron Books. In it, author Liz Thorpe introduces a blessedly consumer-focused framework for making sense of the expanding cheese universe. Familiar Gateway Cheeses serve as points of departure to lesser-known styles with similar flavors and textures. Parmesan is the entry point to hard, grainy cheeses with nutty character, Swiss the portal to smooth, pliable, brilliant melters.
As few others can, Ms. Thorpe connects the dots between supermarket brie and Sequatchie Cove Creamery Dancing Fern, one of the most complex and thoughtful cheeses being made in America. After beginning behind the counter at New Yorks influential Murrays Cheese, she rose to vice president and brought Murrays kiosks to grocery stores around the U.S.
(Excerpt) Read more at wsj.com ...
I'm doing my share.........................
Don’t need to learn new ways to eat cheese. Would be fun learning new ways to cut it, tho.
Love some cheese
Just about everything I eat has cheese in it.
I’m surprised I don’t moo.
Well, FRiend, please be careful around mousetraps ...
Remember: the early bird may get the worm,
But the second mouse gets the cheese.
Me too! Cheese lovers might enjoy the British claymation short series, Wallace and Gromit. Wallace is an eccentric inventor and cheese addict, and Gromit is his faithful dog. Very funny, especially with its constant cheese theme! I think it can be rented from Netflix.
I am an Anglophile down to my tastebuds. Stilton, Cheddar, Gloucester ... mmmmm! Then again I also like Maytag Blue from Newton Iowa, a homegrown (produced) product! In the coming winter months, even here in Florida, I will have some Stilton with a strong Port wine and feel very very good!
Oh... I though it said eating more CROW lately.
Me too. I keep one on hand at all times. I'm thinking of fashioning a leather holster for open carry.
I hope there is cheese in heaven!.................
Cheese belongs in it’s own food group, because it goes with everything.
Bacon is the same way. Also beer.
Just give me the Havarti and I’ll be quiet (till it’s gone...).
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