As I sit here, I’m finding it difficult to write an editorial about cheese when so many people are facing devastating circumstances from Hurricane Harvey. One of the first things that comes to mind is how we take basic necessities for granted – clean water, medical care, safe places to gather, our homes and food – and how we should never be so complacent that we forget what can be ripped apart in an instant.
For most consumers, the day is long past where the only place to purchase specialty cheese is a high-end specialty store. The news reports are filled with speculation as to how Amazon’s expected takeover of Whole Foods might impact both organizations and their offerings. That is for the future… immediately, though, consumers are being offered a new opportunity to shop at “deep-discounter” retailers.
Most people don’t care for snobs, unless you are the cheese snob. In that case, you are a favorite party friend who will always be asked to bring the cheese plate. The trick to becoming a working snob is to understand the basics and have four or five favorites that you know by name and cheesemaker. For simplicity’s sake, the seven categories are: Blue cheese, Cheddar, Alpine, soft-ripened, washed rind, Gouda and fresh goat. Continue reading →
We gaze at each other from the far corners of the universe. We are adversarial friends. Microbes bring disease and foodborne illnesses. Given half a chance, they make the world moldy, and fungus reminds us of athlete’s foot and icky toenails. Mites make for nightmares. Yet, without their relatives, humans would die. The friendly beasts are our closest friends and partners in life. Continue reading →
It is never hard to find people who love specialty cheese. But there is often some holdback because cheese is high in fat content. This has always been an overrated concern because cheese is so rich. People only eat small amounts at a time.