Say Cheese
I am such a fool for cheese. I guess only Speedy Gonzales, Jerry or Ratatouille can truly understand what this amazing dairy by-product means to me. Triangle, circle, rectangle, warm, melted or chilled…I am always ready to taste any kind of cheese. There will always be a smile hidden behind a tray of grapes, parsley, almonds, crackers, a jar of fig spread and of course cheese. Here are my favorites:
Robiola: An Italian soft-ripened cheese made with variation of goat, cow and sheep’s milk. Strong scent and taste. Goes great with fig spread, almonds and crackers. Enjoy it with red or white wine.
Triple Cream Brie: As the name suggests, the creamiest and the most difficult to cut of all French bries. I would suggest you to try it with crackers and white wine.
Smoked Jarlsberg: Famous cheese from Norway with irregular holes. The kind that Jerry runs after. The exterior surface is what makes smoked Jarlsberg so good. Enjoy this cheese alone with a glass of fruity red wine.
Goat Cheese: One of the messiest cheeses in my opinion, but still one of the best. It is best in an iceberg salad or when cooked wrapped around lightly pressed chicken breasts with basil and sun-dried tomato.
Parmesan: Italy’s gift to us. I prefer to have a big slice next to a bottle of Chianti.
Feta Cheese: I insist that the best ones are the Turkish ones. You have to keep it in a bowl of fresh water to get rid of the excess salty taste. I prefer to have feta for breakfast and literally in and on everything. On a slice of bread with black olive spread, in an omelette with tomatoes, etc.