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How to create a new cheese

ludja
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ludja

ludja

Posted
Posted

I was struck in rereading your book, Steven Jenkins Cheese Primer that you mention in the American section that only one significant "new" cheese" was invented in America- Jack Cheese.

This may be a silly question, but are new serious cheeses still being invented as we speak. (We can exclude creations from the vats of chemists at Velveeta, etc)

If not, why not?

If yes, where and with what success?

Thank you Steve!

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

master cheesemonger/grocer

master cheesemonger/grocer

Posted
Posted

As many of us know and believe, as regards cooking, there are no new recipes, new dishes, only new versions of old ones. That includes all of this raw stuff going on, from which you will please deliver me. Go ahead; add and subtract, substitute and tweak. It's not new; it's just different. The same goes for the realm of cheese. Tweaking the cheesemaking process is the same as fooling around in the kitchen. There are no new cheeses and there never will be. Any digression on this subject will bore the bejeezus out of all of us.

This was not a silly question. I thank you for it.

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