What's Cheese Got to Do with It?comments (2) August 5th, 2008
I’m a member of the American Cheese Society because my husband and I own a cheese and wine shop located in the mountains of western North Carolina. It’s obviously not my main occupation – sewing and quilting still rule my life – but, we’ve owned the store for five years and in that time I’ve learned a lot about cheese and the great people who make it. I compare it to what we all do, except our medium is fiber and theirs is milk.
The conference this year was in Chicago and was attended by cheesemakers, retailers, distributors, authors, and others involved in the world of cheese. It’s a fabulous opportunity to attend seminars, meet the experts, and taste artisan and specialty cheeses produced in the U.S. and Canada – many still made in the great European traditions and many examples of the creative ingenuity that American crafts people have long demonstrated. Imagine yourself in the Grand Ballroom of Chicago’s Conrad Hilton Hotel with tables and tables and tables of cheeses (almost 1200) available for your pleasure!
So – put down your crafting for a bit and get out and try some cheese! It’s a wonderful, healthy, nutritious food that you can eat any time of the day. Some of my favorites: Humboldt Fog, a soft aged goat cheese made by Mary Keene of Cypress Grove Dairy in California; Carr Valley (Wisconsin) Benedictine, made from a combination of goat, sheep, and cow’s milk; Grayson, made nearby in Galax, VA at Meadow Creek Dairy; Fiscalini bandage-wrapped cheddar also made in California. My list could go on and on. But, hopefully you get the point. I like cheese!!