In the realm of culinary delights, few things rival the allure of cheese. Revered across continents, it holds a prominent place on tables both in England and America. It was Brillat Savarin, the gastronome, who astutely remarked, “Un beau dîner sans vieux fromage est une jolie femme à qui il manque un œil” – a beautiful dinner without aged cheese is like a pretty woman with a missing eye. From the rich cheeses of England like Stilton and Cheshire to the celebrated French varieties like Neufchatel and Brie, and not forgetting Switzerland’s renowned Gruyère, the world of cheese is a symphony of flavors. In the following exploration, we delve into the marvels of cheese, from its diverse origins to its appreciation on well-appointed tables.
CHEESES OF THE WORLD:
- England’s Stilton and Cheshire: Stilton, rich and creamy; Cheshire, appreciated without an acquired taste.
- France’s Neufchatel, Brie, and Roquefort: Neufchatel’s delightful rolls, Brie’s allure, Roquefort’s popularity.
- Switzerland’s Gruyère: A famed cheese with new milk and a powdered herb.
- Italy’s Parmesan: High-flavored and hard, a key ingredient in cooking.
AMERICAN CHEESES: With the advent of the factory system, American cheeses have gained international recognition. Their export to England surprises some, but these cheeses are sought after by epicures and are considered luxuries. The name “American cheese” encompasses a multitude of flavors and qualities, yet some American cheeses stand out, such as the celebrated “English dairy” cheese from Otsego County, New York. Additionally, a milder and well-flavored cheese from Milan, Cayuga County, New York, merits attention.
EXPLORING FOREIGN AND DOMESTIC CHEESES: Foreign cheeses are perfectly imitated in America, allowing enthusiasts to indulge in both foreign names and support local production. Neufchatel from New Jersey and Westchester County provides a tariff-saving alternative, while Stilton from Cayuga County rivals the Leicestershire original.
SERVING AND APPRECIATING CHEESE: Serving Stilton is an art – removing the top to create a cover and presenting it with care. Cheeses are often cut into squares and offered in glass cheese-dishes. No morsel of dried cheese should go to waste, as it finds new life when grated for dishes like macaroni and cheese omelets. Cheese deserves its rightful place as a course in a splendid dinner, a testament to its versatility and significance in the world of cuisine.
The world of cheese is a treasure trove of flavors, a journey that spans continents and cultures. From England to France, Switzerland to America, each locale contributes its unique spin on this cherished delight. As we savor the richness of Stilton, the allure of Brie, the tang of Roquefort, and the complexity of Gruyère, we embrace the culmination of centuries of craftsmanship.
American cheeses, no longer overshadowed, have risen to global prominence. The “English dairy” cheese from Otsego County shines as a testament to American cheese-making prowess. And as we explore the Neufchatel of foreign origin or its domestic counterparts, we celebrate the fusion of tradition and innovation.
Serving cheese is an artistry of its own – a visual feast and a delight to the senses. The journey of cheese doesn’t end at the dinner table; its grated form breathes life into a myriad of dishes. With its distinct character, cheese demands a place as a course in a sumptuous dinner, leaving an indelible mark on palates and memories alike.
In essence, the world of cheese is a symphony of tastes, a tale of heritage, and a testament to the art of culinary mastery. As we indulge in its delights, we celebrate its global appeal, its transformation from milk to masterpiece, and its ability to unite people across borders and backgrounds.
