On Loving Cheese and Crafting Cheeseplates
For Karen Barnaby of the Vancouver Sun, cheese tops the list. It's a food that not only holds a special place in her memories and present day life, but is also a constant source of history and art. What better way to honor the food than to provide some great cheeseplate tips?
Many of my profound eating experiences have been of cheese. The first Vacherin Mont D'or, fragrant in its cedar cuff and deliciously funky in the centre, with a texture like buttered velvet. Buffalo milk ricotta in Italy that almost made me fall on my knees, it was that good. Gouda flecked with potato peels, seaweed, or fenugreek seeds. Going on Sunday car trips for cheese curds made in the Ottawa Valley, then eating most of them on the way home.
Photo by Gerry Kahrmann, PNG , Vancouver Sun