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Article: Cheese trappings: it's all in the timing.
- Article from:
- Art Culinaire
- Article date:
- March 22, 2003
CopyrightCOPYRIGHT 2003 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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NOT LONG AGO. If YOU WANTED A GOOD ARTISANAL OR EARMSTEAD CHEESE, YOU MOST LIKELY WERE on the prowl for an import from Europe. However, these days, with Americans' ever-growing interest in handcrafted cheeses, it is easy to find a product of equal or superior quality closer to home. Better late than never, Americans have discovered the native cheeses available in fine dining establishments, specialty shops, organic food markets, and local farm markets across the continent. However, relatively unbeknownst to many, America has been producing regional cheeses of superior quality and taste for well over a century.
Unfortunately, industrially produced cheese and cheese ...