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| What do I know about cheese? |
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| Food & Drink > Cheese |
| Written by Spiritbear |
| Tuesday, 14 April 2009 10:39 |
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I consider myself a somewhat advanced home cook. I used to think I was destined to be a chef at one point in my life until I started watching the Food Network and realized what they do and what I do are two completely different things. Let's take cheese, for instance. A chef will look at cheese and think of it in terms of age, region of origin and even possibly, what the animal's diet was when it was milked before selecting what it might be created into. If you put me in front of a cheese display, I panic. I mean, don't get me wrong, I know my basics...Parmesan is a hard cheese that doesn't ever melt correctly without burning, where swiss, on the other hand, melts like butter but has a very distinct toe jam kind of taste. When it comes to American cheese...well, I don't think that stuff is cheese because I never hear about it on any of those cooking shows. Now cheddar! That mixed with a little Monterey Jack is the stuff of home cooks dreams! It melts perfectly every time and gets that beautiful brown crunch that no one can resist...not even those fancy chefs, I think.So, I decided that the Stiltons and Asiagos, the Dunbarton Blue and the Limburger was better handled by the experts. Some people know what to do with (let alone pronounce the names of) these cheeses where some of us better understand the more simple cottage variety. Is that even a cheese?
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