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Article: The hurried man's guide to cheese.(MAN AT HIS BEST: Food)
- Article from:
- Esquire
- Article date:
- March 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 Hearst Communications, reprinted with permission of Hearst. 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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Veiny, smelly, and the food of kings since Egyptian times, artisanal cheeses have finally been receiving the attention they merit. And with foodie attention, of course, comes foodie pretension. Here, nine things you should know to sound like a true cheese aficionado--or at least eat like one.
Cheese is either really good (handmade and expensive) or really bad. So don't skimp, says maitre fromager Max McCalman of Artisanal Premium Cheese in New York.
Cheese making likely began by accident when a herdsman poured milk into a carrying pouch made from animal innards, which contain rennet (a natural coagulant), and noticed that his spoiled milk was mustier and ...