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The Cross and the Cleaver: Cheese. Cheese. Cheese!

Cheese, cheese, cheese … and things.

These times I do not feel creative by way of recipes, but I appreciate the opportunity to share with you some of my food reflections that might still lead to eating. So how about we continue our musings on the theme of food being simple, but not simplistic?

One of those simple foodstuffs, that is versatile and yet can stand on it own is … CHEESE. Most of us are familiar with grilled cheese sandwiches, or cheese on a burger. So, have you ever tried several kinds of cheese at once in those recipes?

First and foremost, what is cheese? John Lanchester in his amazing cookbook/food-book combination “A Debt to Pleasure,” quotes James Joyce referring to cheese as “the corpse of milk.” Just get passed the language, and you can see, taste, and smell the wonderful work of milk protein, bacteria, and time. All you need to add is some rennet, food colouring and historical/cultural component. Meaning all those cheeses made in this one special way, in this one special place, using this one special method. That’s how you end up with the likes of classic Cheddar, Parmigiano Reggiano, Danish Blue, or Sage Derby. Those names can put you in touch with history, geography, human history, emotions, and experience. Something special.

There is a book by Angelica Jacob entitled “Fermentation.” In a nutshell, it is a story of a pregnant woman’s cravings for cheese. She craves other stuff as well, but let’s focus on cheese. There is a remarkably described moment when she eats a piece of Brie and an apple. You might understand what such pairing does to your tastebuds. I hope you can. If you don’t have a personal experience, then think of a scene in the movie “Ratatouille.” When the hero tastes the cheese and strawberry, the fireworks explode in his mouth, and on the screen. That kind of stuff. Cheese and fruit, and often nuts, seem a timeless combination. Probably because all three were very much in abundance and a part of many diets/cuisines across the world.

There is also cheese and pickle if you are British, but that is another story. There is no doubt in my mind that Jesus often partook in a light lunch of figs, dates, pomegranates, bread and … cheese. Makes you wonder what kind of cheese Jesus would have eaten. Well, my personal readings/studies lead me to believe it would have been something like Kashkaval, Mizithra and whatever blue cheese you can think of (the first two would resemble a hard and dry feta cheese). I am convinced he would have known Paneer as well. In the end, think of contrast …. hard textured, sharp-tasting cheese accompanied by a soft, sweet fruit, with a semi-neutral base of bread or cracker. Washed down with a glass of wine or sherry. Paradise on the palate. Unless you go with beer, then malt vinegar pickled onions for accompaniment are a must. Except then your friends will be “mates,” and people of culinary culture will consider you a barbarian. Question is – do you care? Because I would not. I would, and will, eat and serve what I like, what I believe makes sense, and what enlivens companionship.

Well, I am off. My fare this evening will be simple saltine crackers, a wedge of Roquefort drizzled over with warm truffle flavoured honey, and a few orange segments.

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