The idea of cheese is revolting. It’s a moldy mass that quite often smells terrible, feels squishy and turns blue. Blue! Indeed, many cultures, such as the Chinese, do not eat much cheese at all, claiming an aversion to the taste and difficulty in digesting. According to the National Dairy Council, the Chinese consume only 150 grams of cheese per person per year, in comparison to Americans who consume 14 kilograms, and the French who consume 24 kilograms. Are we Westerners, and the French in particular, just crazy and disgusting for eating this mold?
Of course not. Cheese is wondrous and sensuous, rich and decadent and I personally could happily live on nothing else. But not just any cheese will do. I never eat American cheese, string cheese or those nasty Babybels in the red wax.
Cheese should be chosen critically and with discerning judgment. There are many options, so be adventurous and spend some quality time at your local cheese shop. There is one on P St. and 30th Street that is quite good. Whole Foods, or even the imported cheese island in Safeway, also have decent selections. In order to really experience the taste and texture of your cheese, I suggest sampling it on a slightly salty and crisp cracker. Oh, and drink lots of wine with it, obviously.
If you are unsure of what to try, here are a few suggestions:
- Butterkaese: this German semi-soft cheese has a buttery taste and color. It’s great on sandwiches or with some bread and beer. Favorite brand: Landhaus.
- Gjetost: this semi-hard cheese from Norway is sweet and has a very unusual, aromatic quality, and a honey brown color. It’s the most popular cheese in Norway and is sold in blocks. Shave it into thin slices and try it as a dessert with fruitcake, or for a snack on a bagel. Favorite brand: Ski Queen
- Pecorino Romano: this Italian hard cheese is made from sheep’s milk and is white in color with a salty, sharp flavor. Famous as a grating cheese, but also good on salads or eaten simply with olive oil and lemon juice. Favorite brand: Locatelli
- Mature Gouda: this Dutch hard cheese is known as Oudkaas (old cheese) in Holland and is aged over 18 months. Its color is smooth and deep yellow, and its taste is strong, sweet and nutty. It’s best served for dessert with wine and fruit.
- Chevre: I chose this lucky goat cheese out of the hundreds of French varieties for its delicate taste and practical use. It is very white, and its texture can range from very soft but firm, like cream cheese, to extremely hard. It can be easily flavored with herbs and spices, and served as an appetizer, on salads or as an embellishment to countless dishes. It can also be served sweetened or with fruit as a dessert. Favorite brand: Couturier
You may notice my omission of any and all blue cheeses. Even the smell of it is repulsive to me, let alone the taste. Any food that is praised for its “veins” is entirely suspect and will not be put in my mouth. That said, there are people out there who like it. The moral is to be adventurous and open-minded. We won’t think you’re crazy.
