As I have mentioned before, I am
crazy for great cheese. I even love Velveeta,
but that is
available everywhere and we all know what to do with that. Melt it.
There is a huge world of cheese that is commonplace in other parts of the
world and decidedly so in
Europe. My
cheese mania has led me to become
an Independent Rep for
igourmet.com and I
used to give great
cheese tastings
with
regularity and have learned a few things that I will share
with you.
I will be adding to this often so check back.
Check the sale section for good buys.
Here is a coupon code for some extra value. Enter code KGB5 for a 5%
discount
on any order or the code AC93 for a European cookie assortment with any
$35 order.
Cheese is becoming more and more popular with the advent of low-carb diets and
some wonderful medical research that shows dairy helps people to lose weight.
Bless those scientists!!!
All cheese (with a few soy
exceptions) start as milk. It can be milk from cows, goats, sheep or
even buffalo and yak. Then something is added to the milk to make it
separate. Usually this is rennet or a starter made of bacteria. After the curds and whey are
separated then all different kinds of things are done to it and the results are
soft mozzarella or triple cremes to Roquefort, cheddar or any of hundreds of different kinds.
You can make your own cheese but I
don't recommend that. We are not trying to be Martha Stewart here and we
should let everyone do what they do best. It's good for us and good for
the general economy. Really. Check out
Ricardo's Law of
Comparative Advantage. You
can always use this esoteric reference to explain why your husband needs to change the oil in the
car or your wife should be doing the laundry, although it doesn't really apply. I'll bet
that nobody else will be able to argue with the reference.
But I digress. Cheese is an
amazing product: "Milk's leap into immortality". From my newfound
knowledge I will share the best I can and give lots of recipes, interesting
tidbits, links and just fun stuff. Enjoy and honk at a Happy Cow.
I also have 2
very basic cheese rules for you to better enjoy any type of cheese.
Just believe.
1. Do not freeze the cheese ever.
2. Set the cheese out for an hour before serving. It will
drastically improve the taste
of even an everyday cheese.
Find great gift ideas and my favorite cheeses, all on
one
page here.
Featured Cheese:
Smoked Kurpianka
This Polish cheese is almost impossible to find in a grocery store.
It is inexpensive, melts well and all members of your family will love it.
The kids like to say the name so much that they ask for it in their mac
and cheese and on a grilled cheese sandwich.
Cheese
Links Links to all the
good cheese sites I run into.
Parmigiano Reggiano Let's start
with a cheese that almost everyone enjoys. There are recipes,
information and pictures in this section.
This section also has information about
several other types of interesting grating cheeses.
Truffled Cheeses All Italian but one, these
cheeses that have either white or
black truffles are the
epitome of luxurious cheeses. Great for parties and gifts
and remarkably
reasonable
in price, there is no reason not to try them.
Sweet Cheeses As a big fan of cheesecake,
I can just skip most of the steps and get
outstanding artisan cheeses with fruit and even chocolate mixed in. If you
have never
tried a cheese and fruit blend, you are missing out.
Pub Cheeses The United Kingdom typically produces
the most inventive pub cheeses,
with Wales really in the lead. I have been putting off adding this section
because it
will be so large. For people that love new and interesting cheeses, this is a
good
place to start because they aren't an acquired taste, you will like
them
right away.
