Cheese 101

[kima]

I was just reading and enjoying the thread on cheese vs. bread . I love cheese but when I look in our local well stocked grocery store and all the different kinds I feel stumped as to what to buy and how to use them. I stand there picking up package after package and finally end up walking away empty handed. Cheese is expensive and I want to buy it with aclear idea on how to use it.
Could you Cheese Queens out there (Julie, Emilycat, etc.) please give me some ideas on what to buy and how to use them. I would also love to know how to put a nice cheese plate together.I am sure you could write volumes on this subject so maybe you could get me started and then recommend a book? Thankyou- I await your sage advice!!

[Laura B]

Hi, Kima. You have a few more specific questions than I posed in my query about cheese, but you may enjoy reading this old thread for starters:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=11122&highlight=cheese

[Missi]

Bumping this up, because I, too, would like to know more aobut cheeses. (what else could go more perfectly with wine!)

[SandyM]

Missi - I love love love your quote!!

Be sure to check the other link in this thread. It's very informative!

[Alisa]

My favorite way to learn about cheese is to throw a wine & cheese party. Everyone brings a bottle of wine and a cheese, it all goes on a table along with glasses, napkins & corkscrews, and you're set! Encourage everyone to bring something "different" so you won't get 14 pounds of chedder and I guarantee you'll learn a lot!

[KValley]

I agree with Alisa- experimenting is the best route (and having friends over for wine and cheese makes it cheaper and a heck of a lot of fun). I suggest offering several examples of wine and cheese pairings, so not everyone brings Brie and Chardonnay.

THere was a thread a while back (March or APril) about pairing wine and cheese- I have searched and searched but can't seem to find it. If anyone has more luck, please post. I am not at home so don't have access to my wine and cheese references.

I'd also like a recommendation of some cheese books- cookbooks, references,whatever.

Cheers (or rather Cheese!)

Julie

[gertdog]

The Cheese Primer by Stephen Jenkins is a great book... info on selecting, serving and storing cheese, pairing cheese w/ food and wine, and blunt reviews of every kind of cheese you can imagine. I really enjoyed reading it.

I like the wine and cheese party idea! Does the hostess get to keep all the leftovers for further sampling/experimentation? :D

[venus]

I don't know if your grocery store does this, but the gourmet store near me does. They sell what they call "Odds and Ends of Cheese". It's basically what's left over after they slice up a large piece of cheese into marketable pieces. It usually ends up being about a pound and it contains four or five different kinds of cheeses. You should ask in your deli or dairy department and see if they do, especially if they carry "designer" cheeses. With some crackers and a nice glass of wine, it's an excellent way to sample different varieties and decide what you do and don't like.

[Laura B]

Thanks for the tip, Venus. That is an excellent idea. Now I just have to see if anyone offers that around here!

[SusanL]

Great thread and suggestions, I have always wanted to have a wine and cheese party, will have to make plans to do it this summer, Thank you all! My new cheese find was a horseradish cheese- very good, not as good as brie, but a fun find!

From a previous thread I got this recipe and plan to make it this weekend for my family, as my friends devoured it earlier this year. I made three for 6 people, 2 more arrived unexpectedly, yet there was enough.
Petit Tomato & Basil Gouda Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 7 oz whole Gouda cheese
2 small Roma tomatoes -- (about 4 oz total)
1 Tablespoon finely chopped fresh basil leaves
1 small baguette -- sliced and toasted

Remove coating from Gouda; carefully scoop out center of cheese leaving a 1/4 inch thick shell. Set shell aside.

Coarsely chop scooped out cheese and place in microwave safe bowl; mix in tomatoes and basil.

Cook, uncovered, in a microwave at half power (50%) for 1 minute. Stir, then continue cooking at half power, stirring every 20 seconds, until cheese is bubbling, about 1 1/2 to 2 minutes longer.

Set cheese shell on a plate. Surround with baguette slices. Pour cheese mixture into shell, pushing into corners to fill shell and accommodate fondue. Serve hot to scoop onto toast; cut up warm shell to eat. Makes 4-6 appetizer servings.


- - - - - - - - - - - - - - - - - - -

Per serving: 324 Calories (kcal); 4g Total Fat; (10% calories from fat); 10g Protein; 62g Carbohydrate; 0mg Cholesterol; 696mg Sodium

[kwormann]

Susan, I also discoveref the horsradish cheese this week...very good with roast beef :)

[Alisa]

Originally posted by gertdog
I like the wine and cheese party idea! Does the hostess get to keep all the leftovers for further sampling/experimentation? :D

The hostess generally has an amazingly sinful cheese omelette for breakfast the next morning...:D