Say Cheese!
November 11, 2004 7:42 AM
Looking for book recommendations on cheese tasting… [mi]
My wife would like to learn more about cheeses. She likes a few, but is interested in trying more and learning how to become a connoisseur of cheese. I would really like a recommendation for a book or books that would help her, but other advice on learning about cheese would also be appreciated.
My wife would like to learn more about cheeses. She likes a few, but is interested in trying more and learning how to become a connoisseur of cheese. I would really like a recommendation for a book or books that would help her, but other advice on learning about cheese would also be appreciated.
"If you are interested in learning about cheese and wine, reading The Cheese Plate is a great place to start." Max McCalman is NYC's Master of Cheese. Plus all the copies are signed!
posted by hsoltz at 11:49 AM on November 11, 2004
posted by hsoltz at 11:49 AM on November 11, 2004
Contrary to popular belief, wine and cheese make a lousy match. Cheese coats the palate and makes it all but impossible to enjoy the wine.
In his book, "The Brewmaster's Table," Garrett Oliver suggests Livarot (the feet of God) paired with a French biere de garde called Castelain. I'm partial to Roquefort & Rochefort 8.
posted by sixpack at 1:00 PM on November 11, 2004
In his book, "The Brewmaster's Table," Garrett Oliver suggests Livarot (the feet of God) paired with a French biere de garde called Castelain. I'm partial to Roquefort & Rochefort 8.
posted by sixpack at 1:00 PM on November 11, 2004
Find a bunch of places that have a decent selection, and try a new kind each week. Picking randomly can be interesting, and you don't even have to get the cheese in very large quantities. I wouldn't start with a specialty cheese store, as long as you have a grocery store that has a good selection of cheeses (it'll be cheaper that way, too). Then try eating the cheeses in various contexts - on crackers, alone, if it's crumbly try it on a salad, try melting it and see how it changes the flavor/texture, find a recipe that uses it, etc. I've been doing this for about a year and a half now, and it's very fun. It's a cheaper cultured affectation to have than things such as wine.
Also, don't ignore common types of cheese and only go for the fancy ones - for instance, there are a lot of ways to do cheddar and some of them may surprise you (my grocery store has this vermont maple smoked cheddar that is truly amazing). I try to balance my purchases so one week I'll get something fancy or unusual, and the next something more straightforward.
posted by advil at 1:23 PM on November 11, 2004
Also, don't ignore common types of cheese and only go for the fancy ones - for instance, there are a lot of ways to do cheddar and some of them may surprise you (my grocery store has this vermont maple smoked cheddar that is truly amazing). I try to balance my purchases so one week I'll get something fancy or unusual, and the next something more straightforward.
posted by advil at 1:23 PM on November 11, 2004
Cheese coats the palate
what on earth does that mean? that cheese puts an impermeable layer over your tongue? that it somehow creeps up into your nasal passages and zaps the receptors? curious minds want to know!
posted by andrew cooke at 9:11 AM on November 12, 2004
what on earth does that mean? that cheese puts an impermeable layer over your tongue? that it somehow creeps up into your nasal passages and zaps the receptors? curious minds want to know!
posted by andrew cooke at 9:11 AM on November 12, 2004
(and why would any of that be more acceptable with beer?)
posted by andrew cooke at 9:12 AM on November 12, 2004
posted by andrew cooke at 9:12 AM on November 12, 2004
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posted by judith at 8:59 AM on November 11, 2004