Ok, I have to admit right off the bat that the title of this blog entry is really cheesy, and me using that word to describe it is cheesy, and I feel like a real dork right now. However, this is an entry about cheese, so I have no choice but to use these terms and hackneyed phrases.
I am wondering how hard it would be to learn how to make cheese. I always think of the cheese maker (fromaggier? what is the term?) Sara on "Top Chef." I feel like I know so many people who are DIYing their own food (so very Bay Area) -- everyone I know seems to brew beer, a ton of people at my work grow their own veggies, we have homemade yogurt at work (and Casey knows how to make it, and I actually would like to learn), people brew kombucha, Dan is making pickles... so why not cheese? It seems to be a frontier yet to be explored by the foodies in my life.
But cheese is so good. I am not kidding when I say it is my favorite food. Lately I've been ordering cheese baskets for holiday gifts for work folks and I got distracted on Cowgirl Creamery's websites by this... a dictionary of all the kinds of cheese you can special order from them. That led me down another path, which is trying to discover what kind of blue cheese I ordered with my friend Peattie at brunch at Foreign Cinema. (Yes, we ordered a cheese plate for dessert... after brunch. We are apparently ridiculously awesome.) I think it's St. Agur, a French double-cream blue (what does double-cream mean? I think it just means it's extra fattening and good, but I am actually serious, I want to know). I don't usually like blue cheese but this particular cheese won me over to the genre. Do you ever have that feeling, once you have had a particular food, that you just need to have it again, or else you won't ever feel quite contented? I have been experiencing this lately with certain foods I had in Italy -- the mozzarella burrata, which I wrote about recently, and all'arrabiata pasta. But I'm also having that feeling about this blue cheese. I bought a cheese that looked similar at Rainbow last weekend, but it isn't the same -- more crumbly, less creamy, and more blue-y.
All of this just means, in my opinion, that I need to become more of a cheese connoisseur. Perhaps I should just work my way down the Cowgirl list... Or maybe I should finally put my money where my mouth is and host a beer & cheese party (like a wine & cheese party, only, not). OR! Perhaps I should just buy this cheese-making kit and settle down with some recipes and try my luck at being a fromaggier... or whatever that word is.