Working with Cheese

Graphics and Artwork by Equalizer

I must say that I love cheese! Not any kind of cheese! I certainly wouldn't call the processed varieties available at supermarkets cheese. I'm not saying that it doesn'y taste like cheese or its not sometimes tasty, but its just not cheese. Well then what do I define as cheese? For me anything that is hand made fresh from fresh milk and done the right way is cheese.

There are so many varieties of cheese, each with its own unique flavor and texture and color and smell. The best however are raw unpasteurized milk cheese, which is banned in certain countries due to its health risk. The flavor however is plain heaven-on-tastebuds. The real question is; how do you eat cheese or better yet what do you do with that thing? I have compiled a list of things you can do with cheese without damaging the integrity of the cheese in question.

• Parmegiano Reggiano (parmesan): Shaved on top of pastas and salads. Used in pestos and risottos.
• Manchego: Manchego is named for the Spanish region of La Mancha, also home of Don Quixote. A perfect sheep milk Spanish tapas cheese, served as wedges, you can have it with fresh bread and a side of olives.
• Camembert: A nice and mild soft cows milk cheese that is easily spreadable on baguette and crackers. I love to spread it on a nicely grilled wagyu burger on a bagel with Dijon mustard.
  
• Feta: This cheese is widely used around the Eastern Meditteranean countries. its soft and creamy taste along with its crumbly texture makes it perfect for multiple uses. I usually used it the most in salads with roasted pinenuts, argula and raspberry balsamic dressing.
• Leicester: Similar to cheddar, but has a more deeper orange color and has a flaky texture. I like to have it very simple, just a thick slice between two peices of super soft whole grain bread slices.
• Stilton: This is an English version of the Roquefort, but much milder and creamier. This goes very well on salads or just a plain table cheese.
• Buffalo Mozzarela: This is the most widely misrepresented cheese. The mozzarela you buy from the supermarkets are extremely different than the buffalo mozzarela known to Italians. The best way to eat this cheese is just plain fresh as an antipasti. However, new mozzarela bars in Italy are infusing it with different cuts of meat like bresaola etc. or sliced and served on a bed of arugula. Simply Divine.