[Sca-cooks] January 2009 MK Cooks Challenge-- Cheeses
kiridono at gmail.com
Wed Jan 14 13:08:56 PST 2009
Why don't you pick up some Middle Eastern cheeses as well? They are very
tasty and might provide another aspect to your tasting....
On Wed, Jan 14, 2009 at 2:50 PM, Johnna Holloway <johnnae at mac.com> wrote:
> Mistress Helewyse suggested on MK Cooks:
> "A cheese tasting, compared to the English most Americans do not have a
> taste for cheese, I believe it is the difference in the cheese mongers,
> perhaps our proximity to Europe. There are so many variables to explore:
> The same cheese made from pasteurized and raw milk
> Goat, sheep, cow, buffalo milk cheeses
> Aged and young
> The various forms of adding mold to cheese (blue, Camembert, brie etc)
> To give you an example. In this country I am sometimes lucky to come
> across Lancashire cheese (Lancashire btw is my home county). When I find it
> here it is presented as a single type of cheese. If I go to a market in
> Burnley (nearest decent food market, think farmers market type thing) then I
> can buy:
> creamy Lancashire - very soft on the palate
> crumbly Lancashire - almost chalky texture
> Tasty Lancashire - a balance between creamy texture and sharp taste
> Farmhouse Lancashire - the more aged one, much bolder, made only by small
> producers (hence the name).
> It would probably mean a trip to Ann Arbor for me, to gather the tasting
> samples, as Whole Foods has a decent cheese selection and a knowledgeable
> staff. I still miss the cheese shop I used to go to in Bath it was a mecca.
> homesick all of a sudden"
> I suggested that "Or you could float a loan and head for Zingerman's.
> Plum's Market off Maple in west Ann Arbor also has a good selection of
> imported cheeses."
> Elaine Koogler wrote:
>> How about cheeses? You could also include cheeses from the Middle East
>> India...hard cheeses, soft cheeses, fresh cheeses, etc.
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