If the simple act of cooking food is a wonder, cheese is a miracle. The application of salt, enzymes, bacteria, heat, and time transforms ordinary milk into an enormous variety of forms.
From evanescent queso fresco and ricotta to more enduring varieties such as cheddar and Parmesan, cheese can be sweet or pungent, hard or spreadable, chalky or smooth, musky or bright - like wine and beer, it offers a seemingly infinite range of experiences.
A Cheese Primer.
1 comment(s):
I love cheese, but I bet the concept sounds gross to anyone who didn't grow up with dairy products. I can picture them saying "You take what from a cow?
You curdle it with what? Sometimes it's injected or coated with mold!? You're crazy!"
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