As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. Leslie Newman
How to Eat Cheese
There are many different ways to enjoy eating cheese. Let's look at some of the ways cheese enthusiasts consume cheese. Some cheese connoisseurs are purists. They will enjoy a piece of cheese only when it is served alone, and as an appetizer or (in the European fashion) after the main course. But never in conjunction with another food. For such people, a wedge or chunk is a delicacy to be savored.
For others, a slice or spread goes well on a fine cracker or small piece of walnut bread. To them, a cheese is - though perhaps not a mere adjunct - something to be enjoyed as part of a wider creation. They will even mix their cheeses, trying different combinations of English cheddar, or even declaring a union between an Emmental and a Parmesan. Fair enough, it's a free country.
Some adventurous souls will insist that a cheese is meant to be enjoyed with a full partner, such as an excellent piece of fruit or delectable nuts. Fuji apples, Bosc pears or Italian grapes together with a Taleggio make for a meal all its own. Or, perhaps a Danish blue atop a Brioche with some pistachios is your idea of radical eclecticism. So be it.
Few would be so extreme as to chew the rind of a Stilton. But the rind of a Reblochon may be an adjunct to the cheese interior. There may be rules about such things, but rules are sometimes best broken. Trim or taste as your personal preference dictates.
But whatever your style, keep in mind that the end goal is to enjoy the experience.
Serving cheese at room temperature will bring out the full flavor, but don't let the cheese sit too long. Bacteria is used to create it, but bacteria (or mold) from the air after it's given form will spoil the taste. Slice, chop or grate only after removal from the refrigerator.
Avoid overpowering the cheese. An olive is a delight and almonds are tasty additions, but an extra sharp cheddar should not come before a mild Brie de Meaux. Limburger is a valid choice, but having it before the Camembert from Normandie is unlikely to lead to gourmet groans of pleasure. Try the pungent Roquefort only after, not before, the piquant Bleu de Bresse.
Make sure to begin with the mildest cheese and work your way up to the sharpest. Also start with the softest cheese and work up to the hardest. It is important to progress in this mannor when tasting multiple cheeses in one sitting.
Power Of Cheese
Funny Commercial, if only Bush didn't like cheese. We would of changed history.
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Submitted By: BotdZerker
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Ad Commercial Cheese
Categories: Cool Commercials
Cheese Rolling 2007
A collection of head-over-heels video clips from the 2007 Cooper's Hill Cheese Rolling and Wake from www.SoGlos.com. Every year daring competitors throw themselves down an almost vertical hill in Gloucester, UK, chasing an 8lb Double Gloucester Cheese. It can never really be caught as it reaches breakneck speeds but the first person to cross the line at the bottom of the hill wins the cheese. Thousands of spectators turn out for the event each year and, unsurprisingly, there are usually a good few injuries. Thankfully St John's Ambulances are on hand to whisk the casualties away to the local hospital. www.SoGlos.com
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Submitted By: SoGlos
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Cheese Rolling 2007 Gloucester Gloucestershire Uk Extreme Sport Downhill
Categories: Sports Travel & Outdoors
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