edit: Rats. Most of the cheeses are either a) unavilable or b) only available from the other side of the Atlantic.
But there a few you can actually get here...
quote:
You don’t have to forsake Stilton, manchego or camembert. But if you want to spice up your cheese plate or impress a host, we have a few suggestions to help you get creative.
Bloomberg asked top chefs from around the world to pick out their favorite under-the-radar cheeses. Here’s what they had to say. (Click on the cheese names for links to shops where you can find them.)
We have something in common, Amanda. I really enjoy cheeses and am happy to see more restaurants in my area offering a cheese or charcuterie appetizer on their menus. What I have yet to see is the cheese as the finale to a meal that I was accustomed to in France.
Nonetheless, there are an increasing variety of both domestically produced and imported cheeses available. Even my local supermarket has a fairly large specialty cheese section. There are also some local makers that have some very fine cheeses. One that comes immediately to mind is Goat Rodeo.
Big Al
-------------------------------- Money seems to buy the most happiness when you give it away.
Why does everything have to be so complicated, all in the name of convenience. -ShiroKuro
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Posts: 7466 | Location: Western PA | Registered: 20 April 2005
Should ask top chefs about their favorite canned fruits and canned vegetables. Those are usually more healthy, more affordable, and more available to the malnourished.
The Splendid Table podcast this week is all about cheese, including a piece on the National Cheese Monger Competition. They judge in several categories including identifying cheese by smell, cheese wrapping, cheese pairings and more.
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