|
|
Article: Exploring the flavors and textures of cheese.(The Seattle Times)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- December 29, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. 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)
|
Byline: CeCe Sullivan
SEATTLE _ Twenty years ago, I was invited to a dinner in France, its various courses leisurely unfolding over five hours. Plates of escargot were followed by small servings of sole a la meuniere and braised lamb. Between the entree and dessert, an assortment of cheeses was beautifully presented on a tray. The evening was slowly savored, as was each course.
It was an exotic beginning to my stay in France. The after-dinner cheese course was, to me, a completely foreign idea. In my world, cheese had always been an appetizer. (A block of cream cheese topped with hot pepper jelly was very big in the early '80s.) A small wedge of cheddar ...