Something I recently learned
I was cheese spoiled in NYC
The selection and price of cheese in both Brooklyn and Manhattan totally ruined me for living anywhere else. As a park slope co-op member, I had access to some of the very best cheese for practically no money. Between the co-op and specialty shops (like my favorite, Grab; Brooklyn Larder, which always had a sample for me to try; and Murry's infamous cheese shop), I had access to some of the best cheeses from all over the world. I don't know if I properly appreciated how dairy lucky I was. Now that I live in New Zealand, cheese is expensive and the selection is slim in comparison. Still, I am finding my way around cheese in Aotearoa, and I hope that I will write about that a bit, here.
another blog?
So, why am I starting a cheese blog?
I like to consider myself a turophile. I simply love cheese. If there aren't at least 4-5 types of cheese in my fridge at any given moment, something is definitely wrong. A search party should be sent out and someone should make sure I've been sleeping enough. I realized earlier this year that while I love cheese (I even became a goat farmer at one point so that I could learn all the ins and outs of goat cheese), I am not sure I know that much about it.
What's the goal? Being articulate about why I like certain cheeses and what it is I am looking for when I go into a cheese shop, learning about food and wine pairings, the ability to say something more than 'this is amazing' ....
I want to confidently be able to call myself a connoisseur, and so it is with that dedication that I invite you to follow me through this cheese-y indulgence.
I like to consider myself a turophile. I simply love cheese. If there aren't at least 4-5 types of cheese in my fridge at any given moment, something is definitely wrong. A search party should be sent out and someone should make sure I've been sleeping enough. I realized earlier this year that while I love cheese (I even became a goat farmer at one point so that I could learn all the ins and outs of goat cheese), I am not sure I know that much about it.
What's the goal? Being articulate about why I like certain cheeses and what it is I am looking for when I go into a cheese shop, learning about food and wine pairings, the ability to say something more than 'this is amazing' ....
I want to confidently be able to call myself a connoisseur, and so it is with that dedication that I invite you to follow me through this cheese-y indulgence.
