Sunday, 30 January 2011 20:50
The Big Cheese
Many years ago, in a supermarket somewhere in Asia, I heard a terrifying scream. I hurried in the direction of the sound and found a tear-stained, trembling man on his knees facing the deli counter. As I lay my hand on his shoulder he looked up at me and, in a strained whisper said, “But there is no cheese. Where is the cheese?”
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Sunday, 30 January 2011 21:10
The Big Cheese - Part Two
Fourme d’Ambert:
One of the oldest and most respected French blue cheeses, it has been pleasuring humanity since Roman times. It tastes exactly as a cheese that’s been around for thousands of years should. Handsome, pungent and great in salads, sandwiches, crepes and on its own, this pasty and mad good cheese is not too mild, not too strong. (Find at Au Delice, Oasis)
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Sunday, 30 January 2011 21:23
The Big Cheese - Part Three
Port Salut:
A mild and inviting French cheese invented by Trappist monks in the 19th century. The cheese wears an orange rind that is as inedible as a monk’s habit. Inside the rind lies a semi-soft cow’s milk cheese which tastes of quiet rooms, reflection and forbearance. (Find at Au Delice, Oasis)
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