I stand at the cheese counter in Whole Foods or Fresh Market in Memphis, TN or Lucy’s Whey in Chelsea Market, New York City…
And I don’t have any idea what wonderful discoveries await me, because I know nothing about cheese.
I was raised on a farm in rural NW Tennessee. We grew up eating Velveeta cheese…..I know….but that’s what Mom served. So, when I tasted a brie (soft white) warmed gently in the oven, and Havarti (semi-soft) included in a quiche, my taste buds danced. There must be more!
Thus, my beach vacation reading:
Early in the book, editor-in-chief, Juliet Harbutt describes 7 types of cheese:
- aged fresh
- soft white
- semi soft
Afterwards, there is a section on the prefect cheeseboard. Next there are over 750 different cheeses photographed and described, along with suggestions for serving and pairing with drink.
I shall take my book to the store, stand at the counter, observe….and hope those around me don’t think I have lost my mind! (actually, they my know less about cheese than I now do!)
I’m enjoying the book
. It’s very easy to read, and quite resourceful.
My brother writes a frequently updated wine blog. You can find it here
. He compares wines in various price ranges, while accompanying the wines with something tasty from his three trusted grills. He will soon be contacting me, the family expert-in-the-making, for wine and cheese paring suggestions. (if you enjoy a glass of wine, please take a moment to click over to his blog)