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Article: Artisanal cheeses
- Article from:
- Capital (Annapolis)
- Article date:
- January 3, 2007
- Author:
CopyrightCopyright 2007 Capital (Annapolis). Provided by ProQuest LLC. (Hide copyright information)
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After my first trip to Switzerland in 1970 I entered a new world
of cheeses.
I found out about the wonderful flavor that the blend of the
earthy gruyere and appenzeller cheeses give to fondue. I enjoyed a
convival evening of scraping off a sliver of melted racquette from
the cheese wheel set into a rack hanging over the red-hot coals of a
wood fire. It's a meal where each one waits patiently for a serving,
which is always eaten with a boiled potato, a pickle and a few sips
of a light and fruity Swiss Riesling.
On subsequent trips I've been introduced to more of the wonderful
village cheeses each with a distinct flavor and aroma because every