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 You’ll 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 York’s influential Murray’s Cheese, she rose to vice president and brought Murray’s kiosks to grocery stores around the U.S.
(Excerpt) Read more at wsj.com ...
I love Blue Cheese!
I guess it’s an acquired taste....................
Yes I do!.....................
You know what’s good with cheese? More cheese.
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