NYTimes: "Cheese: A Coming-of-Age Story". Your Take?
Posted 05 October 2011 - 06:05 AM
Cheese: A Coming-of-Age Story
has anyone been able to taste the pre and post product? the price difference?
Posted 05 October 2011 - 06:26 AM
We have a local cheese maker who sells her "mistakes" along with the normal production. Some mistakes were put in a room with the wrong humidity, or got washed incorrectly, or aged longer than they should have,etc. Some of them are delicious and some of them are just interesting. But it becomes obvious when you are sampling the mistakes that cheese is a living product -- a dance between milk and bacteria and the environment. Sometimes you get Astaire and Rogers when you were expecting Nijinsky and Pavlova, sometimes you get Bristol Palin and Chaz Bono.
But how the cheese is treated has a definite effect on flavor and texture.
Posted 05 October 2011 - 07:04 AM
i was more wondering the effect of these 'third' parties are adding to well made cheese already
where I live I can get a Vermont 'brie' and 'camenbert' that I then 'age' for 4 - 5 days unopened at room temp them eat it.
its as good that way as the very best brie etc al Ive had in france when they were good at making these two cheeses.
this is the stuff.
if they have this near you, try the brie or camenbert get the 'oldest' one in the cheese case and let it sit for a few days at room temp.
Edited by rotuts, 05 October 2011 - 07:19 AM.