There are three great breakfasts in the world. In the U.S., it is fluffy waffles, scrambled eggs with hot sauce, and sausage. In Japan, it is miso soup, rice, pickles, and seaweed. And in culinary school, it is cheese. I walked into the bakeshop and ten cheeses stared me in the face, with ten more to come. There was imported Comté and Colby with cumin made by students in the program. There was Rogue Creamery Smokey Blue, one of the most bizarre cheeses I’ve eaten. It was the wide consensus that Roth Käse’s Buttermilk Blue was the best, with its long veins of Penicillium roqueforti and its tang and crumble. It was also agreed that it would make an excellent wedding cake, tall and round and white.
As part of the pastry program, we also learn about cheese. The pastry chef in a restaurant is usually expected to put together…
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