Last week we discussed a number of facts about one of the oldest foods created and eaten on this planet. I related a story about Mr. Ed Edelman of The Ideal Cheese Shop in New York. Out of curiosity, I emailed The Ideal Cheese Shop. The reply to my email said that Mr. Edelman was living happily and healthily in Florida. I am anticipating a good phone visit with him soon.
In spending considerable time this week wondering how to give you valuable information in fewer than 1,000 words, I decided to tell those of you who are interested in knowing more how to develop your cheese palette.
Many people are happy with pre-sliced and individually wrapped cheese. There are people who love cheeses so stinky that just the odor of them makes others a bit sick. In between those are thousands of delicious cheeses, each with their own personality.
Where can you seek out these cheeses? Our local stores have a selection of cheeses, but they come to these stores already cut and wrapped. It is an expensive venture to buy a pre-wrapped cheese for just a taste and realize you don't like it. So you will need to travel to a larger store where the cheeses come in bulk. These stores have cheese specialists who can help you learn what makes your taste buds smile.
My recent personal education came from Whole Foods in New Orleans and Aquistapace's IGA in Covington, La. I was fortunate to connect with the cheese monger (cheese specialist) in each of these stores. I have found that people who are passionate about their interests are more than happy to share their knowledge.
With so many different cheeses, why not pick a single category, like Gouda, and learn which one is your favorite? Gouda is a cow's milk cheese that originated in the Netherlands. It ranges from a young, very mild, pale golden cheese with a soft texture to five-year aged deep golden cheese that is hard and crumbly rather than sliceable and tastes nothing like its younger counterpart. It resembles a Parmesan in taste and texture.
By the way, in the U.S. Gouda is pronounced “goo-dah.” In the Netherlands, the pronunciation is almost a sneeze; it sounds like “Ghow-dah.”
When working with a knowledgeable cheese monger, tell him or her that you want to learn. Ask to taste three different types of the same type cheese, maybe a very young cheese, a medium aged one and a heavily aged one. Smell each slice first, take a small bite and hold it on your tongue. Let the flavor develop in your mouth. Then chew the cheese and feel how the taste of the cheese changes as you chew.
Be candid with the cheese monger about your likes. Tell him what you liked and disliked about a cheese. By doing this, you will develop a palette for cheeses. Needless to say, if you spend a long time with a cheese monger, be sure to buy something before you leave. Ask the cheese monger to suggest a good cracker and perhaps a topping to enhance the flavor of a cheese.
There are different toppings that will enhance the taste of cheese. A few of these make a great addition to a cheese platter.
• Different breads and crackers - Ritz Crackers are wonderful for tuna salad, but for special cheeses, seek out something neutral which will not compete with the taste of the cheese. Water Crackers and Bremner Wafers are good choices. Slice breads are good. A crusty French bread is perfect with Brie or blue cheeses. Rye bread pairs nicely with Gouda, Gruyere (a type of Swiss cheese) or a sharp Cheddar.
• Dried or fresh fruit and nuts - Soft cheeses benefit from the tart sweetness of grapes or sliced green apples. Walnuts are good with Brie or blue cheeses.
• Sliced meats - Specialty meats, such a summer sausages, salamis, thin slices of salty ham always dress up a cheese platter.
• Honey and honey comb - These natural sweeteners are delicious with both mild and strong cheeses. One of my favorites is crumbled feta cheese drizzled with honey, fresh thyme leaves and a few walnuts. This raises the bar on feta.
• Jams and Jellies - My favorite topping for Brie is simple fig preserves with fresh rosemary. The sweetness of the figs, the savory of the rosemary with the richness of the brie is perfect.
• Mustards - there are countless types of mustard from plain yellow mustard to grainy brown mustards with horseradish. The English often pair mustards with their famous Cheddars.
• Olives - Either green or black, packed in brine or oil, these salty bits are a good enhancement for cheeses, both dry aged cheeses as well as softer Mozzarella or goat cheeses.
Some tips about preparing a cheese platter for a party:
• Make sure that each type of cheese is removed from the refrigerator at the right time for it to warm up to the proper temperature. Ask your cheese monger to tell you approximate time.
• Use a knife or spreader for each type of cheese. For instance, a spreader would work perfectly for a soft cheese like a Brie or goat cheese, while a knife would be appropriate for very hard cheeses. Sometimes it is a good idea to pre-slice a bit of the very hard cheeses to make service easier for guests.
• Arrange the types of cheeses and other items in an attractive manner. Place olives in a small bowl, jams and jellies in small glass containers and mustards in tiny jars. Make sure to supply servers with each.
• I always serve crackers and breads in separate baskets or trays to keep them fresher.
If you have specific questions about cheeses or other food items, please contact me at fwginn@gmail.com I look forward to hearing from you.
