on the kitchen steps: Cheese 101

Tuesday, March 18, 2008

Cheese 101

Only some kind of savant could truly grasp the entirety of the worlds cheese population...
When I say cheese I am not smiling, nor commenting on the fashions of the '70s, I am talking about milk that has been intentionally turned, made to spoil, go chunky and in some cases encouraged to behave like a science experiment and grow mold...
In an effort to get a handle on the 'World O' Cheese' I purchased "Cheese Primer" by Steve Jenkins.
Anyone familiar with NPR's "Splendid Table" very well might have heard this 20 year veteran of the entreprise de fromage wax eloquent to Lynne Rossetto Kasper about all the glorious variations of queso available.

I intend to expose myself to as many of the available cheese offerings that can be found in this town. I will be following the guidance of the book.

Tomorrow, the cheese I bought today, without any guidance...

Stay turned

J.A.F.A.R.

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What is in a name? or How to name a blog.

When I was small, my mother would pull out a drawer in the kitchen and place a board across it to form a step for me to stand on. I was probably 5 or so when this started. I remember it as some of the most fun I have ever had... My mother remembers it as slightly aggravating and at least a way to keep my ADHD brain engaged for a while.

I own my love of cooking to my mother, and grandmothers on both sides of my family. Not because they cooked for me, but because they engaged me and let me be involved in something adults did, when I was a very young whippersnapper.

Thanks Mom, Granny, and Grandmother.