How would you describe the flavor of cheese?
It's an impossible question. You can certainly elaborate on the tastes of cheese varieties, the sharpness of a blue vein, spicy kick of jalapeno, or flavor of an ale wash. But trying to define the basic taste of cheese itself is impossible, no easier than trying to tell you what red looks like.
Cheese's' avoidance of being captured by words or trapped by sentences can make writing about cheese difficult, but I'm viewing that as a challenge as I began writing and blogging here at Culture. As a budding writer and foodie, I hope to learn how to better capture food through language, and learn more about what makes cheese such a unique, undefinable treat.
I hope that you will join me.
Oh Canada…it’s your turn for national hurdles.
Last night we brought your Stanley Cup back to Boston after a 39 year absence (thank YOU!). Your postal system is shut until further notice, and Vancouver based Hootsuite has ticked off a few PAYING customers (http://www.mediabistro.com/alltwitter/hootsuite-publisher-fail_b10216) with its latest upgrade. Ok. Not a good day.
But, you still have plenty of Canadian goodies right at hand.
07 March 2011
There is certain arrogance to being a foodie, a sort of lifted-up, unspoken status that of course means absolutely nothing other than the fact that you've survived being raised on Big Agri and have since reinvented your relationship with food. Indeed it is cool to embark on a life of tasting and pairing, spreading and dipping, and of course, adding cheese to anything and everything you can sample it with. And it’s fun to work the gastronome angle, show off your cheese exposure to your pedestrian-palate friends, dropping names and saying it properly as well. Admit it, it’s equally as fun to whip out the arbitrary seasoned or wine-crusted piece in gorgeous wrap and pass it off as just some little nothing lying around in your humble Sub Z. Admit it, knowing what’s out there is a constant source of amusement. Which brings me to my latest game: introducing myself as a blogger for an American cheese magazine, while befriending the Lunigianese artisan cheese producers and sampling everything in sight. Well it’s true, isn’t it? Wouldn’t you do it?