Cheese Lesson

Cheese is so common you would think the average foodie would know it inside and out.Surprisingly this age old food has several varieties.They come in all sizes, from wheels to wedges and flavors ranging from sharp to mild. used the right way with the right accompaniments, they can be just heavenly.The question is do most people know their cheeses? Suzanne Lenzer asked this in her column in today's New York Times Wednesday Dining section.Luckily she has expert help thanks to Liz Thorpe , a cheesemonger and author of the 2009 book "The Cheese Chronicles". Ms. Thorpe breaks this fermented casein down into six categories.They are fresh, bloomy rind , washed rind, pressed,cooked and blue.Ms Lenzer decided to first try the bloomy kind so called because the soft mold or yeast rind blooms on the cheese's exterior.She selects a creamy Brie first and uses it for a dressing.It works well with emulsions such as salad dressings and dips.A fresh cheese such ricotta or mozzarella softens rather than melts in direct heat ,which makes it an excellent topping for pizza. Ms.Lenzer also discovers some misconceptions about cheese too.Most. Think that cheddar is the perfect cheese for melting.It is not.Thanks to its high acidity( which gives it that sharp bite of taste) the texture only melts into small oily globules or nubbins.If you want a melty cheese go with a Gruyere which is the backbone of any good croquet Monsieur sandwich.For a perfect wedge that compliments fruit ,think about ones with a washed rind,.These hold up really well as just slices.For another good melting cheese consider the cooked kinds, such as Parmesan and Gouda. Everyone's fave ,blue cheese should have fewer blue veins which signifies a sweet taste.Blue cheese with huge pockets of blue are best for crumbling over soups and salads. Cheese is as complex as wine.It has different varieties and flavors, textures and properties.Like a good Merlot ,it should be taken with seriousness.