- ocpitmaster Dec 17, 2012 06:08 AM
recommendations for websites; ie: producer / cheesemonger / reatiler, for an intro into cheeses. I like all kinds; don't know anything about and want to develop a 'cheese palate'
While the subject is a few years old, The Cheese Primer by Steven Jenkins will give you a crash course in products, history and milks,
There are a ton of cheese websites and blogs. Many of them are interesting, but reading them probably isn't the best or most methodical way for a beginner to learn about cheese. If you're just starting on your "cheese journey," I recommend the following:
1. Get a good book. The Cheese Primer has already been mentioned. Published 16 years ago, it is showing its age a little, but the fact that it has been in print continuously for so long speaks to its quality and usefulness. Still, it might no longer be my first choice. Other books to consider:
Cheese Essentials (Laura Werlin)
The Cheese Plate (Max McCalman)
The Complete Idiot's Guide to Cheeses of the World (Steve Ehlers and Jeanette Hurt)
2. Take a course. Most of the better cheese shops offer short courses (about 2 hours), starting with Cheese 101 and moving on to more specific topics. you could plan a trip to one of the big cities near you to coincide with an evening on which a course is offered. A few places, like Murrays and Artisanal in New York and The Cheese School of San Francisco offer multi-day courses during which you would be exposed to all of the basics and taste a lot of different cheeses. These are intended primarily for cheesemongers or people who are thinking about becoming one, but are also open to others.
3. Use every opportunity to talk to cheesemongers (e.g., when you visit a shop), although the Christmas season obviously isn't the best time to get their undivided attention.
4. Stick around here and follow the threads on this brand new Cheese Board. Don't hesitate to ask questions!
Nice list! For me, #3 is the only way to learn. You must taste cheese to understand.
Visiting your local cheesemongers not only cuts to the chase, if you plan to buy cheese with some regularity establishing a buying source is key.
Most shopkeeps I've met want to impart their knowlege and turn newcomers onto great cheese and great value. But, tasting the cheese is very important beyond the pages of well researched books or blogs.
The whole point of learning about cheese is tasting it. Even with years spent talking to cheese producers and cheese lovers, I learn something new every time.
One of my favorite books is Mastering Cheese by Max McCalman. He's written a few books, but this one is my favorite- you can get basic information, and more indepth guidance. It's a good guide to understand the hows and whys of types, milks and appreciation.
And, you can use these suggestions to go to your local shop (I hope you have one) and recreate some of the plates and pairings, because this will help guide you to developing your palate.
It's a wonderful journey that never ends! Enjoy it.
Mastering Cheese is a magnificent book, perhaps the best book on cheese written in the last 20 years, and their have been a lot of them. Still, I'm hesitant to recommend it as a first book on cheese, as it is more detailed than most and could be overwhelming to someone just starting on their cheese journey. That's why I recommended Max's first book, The Cheese Plate instead. Laura Werlin's book, Cheese Essentials, would also be a good introduction for people who want to taste first and learn about the background issues (breeds of animals, technical considerations, etc.) later. Laura's approach is to emphasize practical matters: the different types of cheese (bloomy rind, semi-soft, firm, etc.) and worthwhile representatives of each type; how to determine if a cheese is in good condition; how to buy and store cheese; etc. In the end, I think it depends on the individual as to how much information he/she wants to be hit with and how quickly, but one really can't go wrong with any of these books.
I agree they are all good resources- I recommended Mastering Cheese because I am a whys/hows/processes kind of person. I feel that information first, and then the tasting makes a much stronger impact, at least for me.
Some people get more from tasting (even blind) first and learning the details later, I tend to go the other way.