In this week’s review- Janet ran into a spoiled cheese-
Almost every week, I’m reminded that artisan cheese is a living product that rarely tastes the same way twice.
On a recent teaching tour of Texas – five days, five cheese classes – I learned the lesson all over again. I served the same half dozen cheeses in every class, but the quality was inconsistent. In fact, in some venues, I had to ask my host to cut a fresh piece from another wheel, or to change the cheese entirely, because the taste or texture just wasn’t right. In my Austin class, Spring Brook Farm Tarentaise was overly dry and sandy; the next day, in San Antonio, it was sublime.
Who is to blame for this variation? It’s impossible to know. Cheese can be compromised at any stage of its journey from cheese maker to cheese counter.