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Article: Cheese, please
- Article from:
- Oakland Tribune
- Article date:
- December 17, 2003
- Author:
CopyrightCopyright 2003 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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ON first thought, serving a cheese platter during the holidays
seems easy enough. But when confronted with the vast array of gourmet
cheeses available, you might think again.
The world of cheese has gotten complicated. Specialty and artisan
cheeses, made locally and imported from far and wide, are increasing
in number and popularity. They're made from cows' milk, goats' milk,
sheep's milk and even milk from water buffaloes. They sport soft
rinds, hard rinds, herbed rinds and rinds that have been washed or
soaked in everything from wine to salt water. Some cheeses are gooey
and unctuous, some hard and grainy, and there's every texture in
between.
How to wade through them all and pick a ...