Cheese is frequently strong and pungently flavoured; it is often high in
fat; it may be high in acid, it is often very salty; and it can have a gluey,
mouth-coating texture. Some cheese even manage to combine all these
wine -and tastebud-challenging features- and the whole subject is made
more complicated by the fact that cheese vary as much from producer to
producer and according to maturity as do wines.
For all the new influences in New York, the west coats, too, has seen an
enormous change in its cooking in the last 15 or so years -and all because
of the wine. California cuisine based on a super-abundance and variety of
local fresh produce of all kinds, is made to partner the wines - the
Chardonnays and Cabernets, the Merlots, Zinfandels and Pinot Noirs, the
Sauvignons, the Rhône-style wines and Italian blends. There is even a
phrase for it: "cooking to the wine". California cooking continues to evolve
and innovate, but the principle is constant to obtain maximum flavour
without being heavy-handed. While rest of America can still treat garlic
with reserve, here it is nothing to find six cloves in a recipe, along with
chilli peppers, olive oil and a mountain of sage leaves and Italian parsley.
Mashed potatoes may given zip with mustard; steak doused with mustard,
garlic, ginger and soy. A growing preference for vegetarian foods and a
modern tendency for people to graze during the day rather than sit down
to cooked meals, both favor cheese. Nothing could be easier, tastier, or
more nourishing than a light meal of a few good pieces of cheese, with
bread, salad, fresh fruit and a great glass of wine on the side.
fat; it may be high in acid, it is often very salty; and it can have a gluey,
mouth-coating texture. Some cheese even manage to combine all these
wine -and tastebud-challenging features- and the whole subject is made
more complicated by the fact that cheese vary as much from producer to
producer and according to maturity as do wines.
For all the new influences in New York, the west coats, too, has seen an
enormous change in its cooking in the last 15 or so years -and all because
of the wine. California cuisine based on a super-abundance and variety of
local fresh produce of all kinds, is made to partner the wines - the
Chardonnays and Cabernets, the Merlots, Zinfandels and Pinot Noirs, the
Sauvignons, the Rhône-style wines and Italian blends. There is even a
phrase for it: "cooking to the wine". California cooking continues to evolve
and innovate, but the principle is constant to obtain maximum flavour
without being heavy-handed. While rest of America can still treat garlic
with reserve, here it is nothing to find six cloves in a recipe, along with
chilli peppers, olive oil and a mountain of sage leaves and Italian parsley.
Mashed potatoes may given zip with mustard; steak doused with mustard,
garlic, ginger and soy. A growing preference for vegetarian foods and a
modern tendency for people to graze during the day rather than sit down
to cooked meals, both favor cheese. Nothing could be easier, tastier, or
more nourishing than a light meal of a few good pieces of cheese, with
bread, salad, fresh fruit and a great glass of wine on the side.
Cheese & Wine
It is at the specialty cheese shop - in a small town or a large
city - where the best cheeses can be bought. Just like people
with passion for good wines, lovers of cheese have became
both better informed and more demanding in their choice.
What they are looking for is character and flavor, the attributes
given to cheese by the care and attention of the artisan
cheesemaker using traditional techniques rather than by the
technician applying science in a factory.
The traditional cheesemaker is backed up by the careful
husbandry of the farmer producing the finest milk. However, it
is not only the traditional cheeses that are proving so popular.
New cheeses, too, are being developed and made by hand, in
limited numbers, on small farms in many areas of France.
city - where the best cheeses can be bought. Just like people
with passion for good wines, lovers of cheese have became
both better informed and more demanding in their choice.
What they are looking for is character and flavor, the attributes
given to cheese by the care and attention of the artisan
cheesemaker using traditional techniques rather than by the
technician applying science in a factory.
The traditional cheesemaker is backed up by the careful
husbandry of the farmer producing the finest milk. However, it
is not only the traditional cheeses that are proving so popular.
New cheeses, too, are being developed and made by hand, in
limited numbers, on small farms in many areas of France.
Don't eat yellow cheeses, because they're soaked in chemical dyes.
The idea that wine and cheese are perfect companions is, I'm afraid, one of the great myths, perpetuated perhaps by two
most feted and triumphant partnership-port and Stilton and Roquefort and Sauternes. Generally speaking, cheese is one of
the trickiest foods to choose wine for. But is it any wonder?
The idea that wine and cheese are perfect companions is, I'm afraid, one of the great myths, perpetuated perhaps by two
most feted and triumphant partnership-port and Stilton and Roquefort and Sauternes. Generally speaking, cheese is one of
the trickiest foods to choose wine for. But is it any wonder?
No doubt we shall continue to see cheeses being offered at end of a formal lunch or dinner. However, more and more people
accept that unless we plan our menus in order to leave room for cheese, only the heartiest of appetites can do them justice.
accept that unless we plan our menus in order to leave room for cheese, only the heartiest of appetites can do them justice.
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