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Upgrade Your Cheese

Posted by Jamie Forrest, June 24, 2008 at 10:45 AM

Photograph courtesy of Lincolnshire Poacher

Like wine, olive oil, and lots of other serious eats, there are so many varieties of cheese in the world that it is often all one can do to find just one that they really like. And despite one's best efforts to branch out and discover new tastes, often the risk of veering off course is too high (especially with the current wave of rising food prices) and we end up sticking with what we know. If you feel like you're in a cheese rut, here are some easy upgrades that will get you going again.

Upgrade Cheddar to Lincolnshire Poacher

There's Cheddar, the cheese, and Cheddar, the place, but there's also cheddar, the verb, which refers to the back-breaking process of cutting and stacking blocks of curds during manufacture. This process aids in the draining and acidification of the cheese and is what gives cheddar its unique tangy flavor and crumbly texture. A similar process is used to make the delicious English cheese Lincolnshire Poacher, but the latter is fruitier and nuttier than most cheddars, making it a worthy next step if you enjoy Cabot Extra Sharp and the like. More upgrades, after the jump!

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9 Comments | Tags: chèvre, cheddar, cheese, Gouda, how-tos, provolone, scamorza, tips

Cheddar on the Cheap

Posted by Jamie Forrest, April 8, 2008 at 10:45 AM

Cheddar from Grafton Village Cheese Company

With the housing market tanking, financial companies imploding, and the dollar weaker than a gin and tonic on the rocks, some are finding it hard to cough up the small fortune required these days to buy even the most basic artisanal cheese plate. Add to that the stress of Uncle Sam breathing down your neck this time of year, and you'll end up deciding to avoid cheese altogether.

After all, cheese can be quite expensive, and is one of those foods whose quality generally increases with the price. Small dairies cannot take advantage of the economies of scale afforded by a large herd, but, all else being equal, a small dairy will usually make a better cheese, since the farmers and cheesemakers are better able to control quality across the entire operation. So what's a turophile to do during these tough times? Get your hands on Vermont's own Grafton Village Cheddar.

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2 Comments | Tags: cheddar, cheese, Vermont