Early in my adult life, I became a cheese-o-holic—particularly at breakfast time. I loved having hot Indian black tea with a couple cubic inches of cheese with crackers or bread.
Lately, I have taken to making my own Mexican quesadillas for breakfast using La Banderita soft flour tortillas, Monterey Jack cheese, and sliced pickled Jalapeños.
I usually have on hand Monterey Jack, Extra Sharp Cheddar, Parmesan, and a blue cheese, usually English Stilton. What I never eat is what is euphemistically called American Cheese or any similarly overprocessed “cheese food.”
Also excellent are sheep and goat cheeses. I remember visiting a wine and cheese shop in Amboise, France, that was built into the foot of the rock on which the Château d’Amboise was built. I must have tried a dozen varieties of goat cheese with local Loire wines. I was in hog heaven. I feel similarly about good quality feta cheese, especially in Greek dishes.
Once I open a packet of cheese, I always repackage it first in wax paper and then aluminum foil. It seems to last longer that way.
In terms of health, there are different points of view about cheese—as is true of almost any kind of food or drink. Despite the high sodium and fat content of cheese, my blood pressure and cholesterol are well under control. Consequently, I plan on continuing to enjoy cheese as long as I can.
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