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Article: The Return of the Cheese Course - Shunned by the diet conscious, the cheese course is reappearing on the culinary scene with old standards joined by trendy goat and artisanal raw milk cheeses.
- Article from:
- The World and I
- Article date:
- July 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 News World Communications, 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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There are far too many cheeses in the world and definitely not enough time to enjoy them all. If you've exiled them to the culinary ash heap along with all other fatty food commodities, you will need to redouble your efforts to sample and celebrate the world's best cheeses.
Until recently, American consumers' cheese choices were severely limited, as cheese was industrially produced, and sometimes imitated, to survive transportation. But as Paula Lambert writes in The Cheese Lover's Cookbook and Guide, there is a renaissance of high-quality cheesemaking across the United States (Lambert owns her own mozzarella company in Texas), and more and more quality foreign ...