Cheese makes the world go around. At least it makes my world go around.

I’m not talking about the flavorless, rubbery, blaze orange squares, sweatily lurking on the office party cheese plate…

Humboldt Fog, Taleggio, Brillat-Savarin, Gubbeen, Roquefort, Fromage de Meaux – Rouzaire… aged cheddar, fresh farmy chevre [which to my sister tastes like ‘foot’], dreamy brie, oozy Camembert, tangy nutty sheep cheese… cave-aged, vein-y, grana [grainy], cloth-bound, ash-rubbed, brine-washed, peppercorn-studded, fig leaf-wrapped… now that, dear reader, is what dreams are made of.

Can you image a world without cheese? Oh the horror… the horror! Every corner of the globe produces and/or eats cheese in one form or another. France alone is home to about 400 commercially available cheeses. [None of which resembles the flabby, lifeless, disaster cheeses we often find in our markets.] Être toujours mon Coeur. Think about it. When you eat cheese you’re sharing an experience once had by ancient Egyptians, nomadic tribesmen, and ancient Greeks and Romans. Cheese production is even mentioned in one of my favorite books; written in the 8th century BC no less.

We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold…

When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers.

So if you don’t mind, dear reader(s), I would very much enjoy gushing about sharing my passion with you time and again. There will be divas, demure wallflowers, and cheeses that will knock you flat upon unwrapping. I’m no cheese virgin. I’ll try anything once. After all, cheese is – as I affectionately refer to it – butter with an attitude.

Tonight, allow me to introduce Sarvecchio.

Sarvecchio

From my cheese-proud home state of WI, Sarvecchio is an artisanal olive oil-washed, “extra-aged” Parmesan-style cheese. Crumbly, crystalline and very flavorful. Lunch was a celery root, chickpea and toasted pine nut salad dressed with thyme, mustard and olive oil vinaigrette. Sarvecchio was the perfect salty foil to cap it off this tangy salad.

celery root salad

fromajolie: from the French fromage and jolie, roughly translating to “lovely cheese”

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