How to make, choose, and use the best cheeses
True or not, we know that humans have been making the creamy, pungent food for thousands of years. Today, cheesemaking is a high art so attractive it’s become the fantasy second career of many a burned-out corporate type. Whether wrapped in chestnut leaves or dusted atop a Cheeto, cheese is as coveted as wine or chocolate. And its addictive qualities are abused by processed-foods manufacturers: There’s an industry maxim that says if you want a new product to do well, just add cheese.
In honor of our drug of choice, CHOW talked to cheesemakers, -mongers, and experts, to bring you lots of things you might not know about cheese. You’ll find a roundup of great serving trays, books, and other cheese-related products; recommendations for obscure cheeses you’ll want to try; the story behind that infamous maggot cheese; and more. We even show you how to make your own mozzarella.
Still Feeling Cheesy?:
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» Approaching the Cheese Counter
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» Chowhounds discuss the best cheese shops in New York, San Francisco, and Boston