THE PAST
As a kid growing up in Iowa, I knew three cheeses: Velveeta, Maytag blue and Swiss. My Mom always kept a 16-ounce block of Kraft’s processed cheese in the fridge. In Newton, located 140 miles from my home town of Manchester, Maytag Dairy Farms with its herd of prize-winning Holstein cows was producing a phenomenal blue cheese. And, my Great Aunt Iva and Uncle Jesse who lived in Belmont, Wisconsin, used to send us a wheel of locally-made Swiss cheese every Christmas.
While I cannot remember when I last purchased Kraft’s “Liquid Gold,” many Americans still do. Think Macaroni & Cheese. In any given 12-week period, approximately one-third of us eat it. Not surprisingly, half are children. Remember in the 70’s when Velveeta and RO*TEL linked up? The result: Queso Dip. Link to the recipe from Food Network.
Maytag’s “Lonely Repairman” left Newton in 2007 when the Whirlpool company bought their appliance business. Although the farm still produces its iconic cheese, since leaving Iowa and for no good reason, I don’t buy Maytag’s Blue. And sadly, after my Aunt Iva and Uncle Jesse died, so did my desire for a 2# wheel of Swiss.
THE PRESENT
When I was in Paris last winter I lived a few doors away from cheesemonger Laurent Dubois’ flagship location. Dubois holds the prestigious and hard-won designation Meilleur Ouvrier (Best Craftsman) de France for his talent. Until I took a food tour through my arrondissement, the historic Marais district, I wasn’t brave enough to step through the door. Distinguished for his Comtés, small production chèvres and Pyrenées bribes, he also ages cheeses in caves below his shop and offers outrageous in-house specialties. After visiting Dubois during the tour I occasionally stopped by. Still, it was overwhelming in variety and intimidating to choose.
That’s why I enrolled in a French Cheese Tasting Workshop offered by Paris by Mouth to learn about cheeses, taste 10 varieties, and wash them down with 5 different wines and a never-ending bounty of baguettes. Of the many tours, walks, and workshops I did in Paris, my day with Jennifer, the Big Cheese, and seven classmates was the best.
However, it was what she said to we 5 Americans after class that made the biggest impression. “You know,” she said, “they are making very good artisan cheeses in America now. Really good.”
I decided to find out.
THE FUTURE
#fromagefriday, Cheese Board for One
Sometimes when you know what you like and like what you know, it becomes a rut. When selecting cheese, I’m a bore. More days than not, I eat solo. And, while that’s never boring to me, I’m always eager to add a spark, to make meal time grater!
Why not, every so often, put together a cheese board for myself featuring 1-2 unfamiliar but well-considered cheeses – firm, semisoft, soft, fresh or blue-veined. And give that board a boost by adding fresh or dried fruit, cured meats, nuts, seeds, spreads, pickled and marinated foods, breads, crackers, a chocolate or two. Even better, pull out and include leftovers, odds and ends shoved to the back of your fridge and pantry.
#plattersandboards, #shellywesterhausen, #wyattworcel
To my mind, food should be celebrated and eating it, an occasion. The process of building this board was as delightful as eating it. Whether a cheese board for one or teatime spread for 6 or holiday sugar treats for 25, the possibilities are endless. Choose your base, pick a theme, create a feast and make pretty. Need ideas? Look for Platters and Boards, Beautiful Casual Spreads for Every Occasion at your local library. The authors Shelley Westerhausen and Wyatt Worcel move the creative entertainment bar up a notch or two.
APEROL SPRITZ RECIPE:
Main alcohol: Prosecco
Ingredients: 2 oz Prosecco, 1 1/4 oz Aperol, Splash of Soda water
Preparation: Build into glass over ice, garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Orange Wedge
Drink ware: Old Fashioned glass
Oooh, I now want to host a party where I can make a huge cheese tray!! My aunt was known to bring us food gifts when they came to visit. I didn’t understand the fuss when she came with a humongous wheel of Gruyere. My young palate didn’t appreciate the flavor–but Dorie’s influence made it one of my favorites! Your aperol cocktail looks marvelous, too.
I Love, Love, Love the blog this week!! Gave me great ideas to add to my next cheeseboard. And a “spritz” is a staple in this household all summer long. Didn’t get a chance to tell you how much I liked the last two blog recipes, btw. Have so much to tell you, catch up on. Will email. And yes, we are sweltering here in NY at 95 degrees and 89% humidity – so glad it is cool there!
Enjoyed reading about your experience in France with the cheeses! We’ve been making Aperol Spritzs since the spring! The recipe is even on the bottle-MAKES IT SIMPLE! Your cheeseboard presentation is fabulous! CHEERS!
why does Donna have wine and you don’t?
I was driving.
I’ll begin those luscious cheese selections, cured meats, pate, don’t forget the olives, and um, a very cilled martini!
Beautiful post!!! I’ve just ordered the book, and will explore some new cheeses, what a fun idea. And Aperol Spritz is my favorite summer drink………
Your cheese board is very inviting Mary! In the small town of Thorpe, WI, the area we go in summer, award winning Gouda is made by Marieka. Delicious cheese that we bring back to OK! Appreciate your voter registration efforts!
I sort of take exception with the crazy person comment….(well actually, you are correct….)
Meanwhile, the cheese board is gorgeous. How special to serve yourself a cheese board. AND WHY NOT?
Glad you are promoting the aperol spritzer. Takes a little getting use to, but I definitely think it is incredibly easier to like than kamboucha.
GREAT POST! I am salivating and will practice what you preach.
I’m glad you’re exploring the cheese scene in the States. There are great cheeses being made in Canada, too, and even grocery stores have a better selection then they did when I was a kid. The Dairy Farmers of Canada often hold cheese tastings at food events, featuring regional cheeses from around the country, and it’s a great way to learn more. There are also a couple of fantastic cheese shops in Vancouver, notably les amis du FROMAGE just a few blocks from me, and they’re very approachable.