Real Cheese

Like many Americans, I grew up on American Kraft Singles and string cheese. Even in college, I still went for them at the supermarkets. Needless to say, the heaping mounds of cheese wedges and discs (not even to mention the smell...) displayed in Whole Foods, World Market, Fresh Market, Trader Joes, etc, left me completely clueless; and I would just walk by totally defeated. Smelling Lindberger cheese in 9th grade didn't help either.

I was exposed to "real" cheese a bit more in one of my nutrition classes (for which my group did a presentation and even made our own), but it didn't go very far. One, I wasn't accustomed to the stronger taste, and two, the ones we tried didn't even make a dent in the choices available. So, who would have thought I'd be digging into forms of blue cheese now???

I don't know what it is about Camembert, but once you've had it, you're hooked. Chevre is stronger, but just as creamy soft. It seems I prefer the lighter creamier types. Cheddar is pretty much a staple, and the sage flavored ones are good (altho the color might say otherwise). And gouda from Gouda (both young and old), is that much better than the ones you get in the States (isn't that always the case?? ). I had tried Roquefort, but it seemed a little too strong. Stilton was nice, tho a bit firm. The "eureka" moment was when my departing housemate left me a slice of Brie and some type of blue cheese.

I was hesitant, but after the first bite? Yum! Now that thought was a surprise. It wasn't until after I'd finished eating it and did a little research online before I realized that it was neither Roquefort or Stilton (as my naive cheese knowledge led me to believe), but rather Gorgonzola.

Truthfully, "real" cheese is good and addictive. Thankfully, the selection here is much more extensive than the States, and relatively cheaper, too. And, of course, my inability to eat too much cream keeps my consumption in check.

(Btw, mozzarella should come in the form of a ball stored in water, not just the shredded form found in US stores. A cheese enthusiast friend enlightened me on this, and several other facts (which I can't recall right now...))