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When all is said and done, there is something truly special about handmade cheese from such places as Maine or California or from Normany or the French Pyrenees. Of course, there is no disrespect meant against the plastic wrapped cheese found in supermarkets the world over -- Swiss, blue, cheddar and so forth. If you are a person who has yet to appreciate and experience a washed rind cow's milk cheese made in Ireland or perhaps Amarelo da Beira Baixa from eastern Portugal or perhaps even a very creamy blue from Northern California, you really have not had the true and complete cheese experience. With that said, with the growth of the Internet, catalogues and cheese of the month clubs, it is now far easier to try new cheeses no matter where you happen to live in the world. By way of an example, if you will be entertaining this summer, artisan cheeses are wonderful additions to the table. They are perfect with everything from salads to meets to desserts (yes, desserts). The merchandising director for Williams-Sonoma, Sandy Peterson, credits the founder of that company, Chuck Williams, with the introduction of artisan cheeses to the public generally, he introduced these cheeses to the market in the 1970s. Peterson went on to note that Williams-Sonoma was the one of the very first companies to offer farmhouse cheese. She also noted that today people are as interested in cheese as they are in wine. She also indicated that people are starting to become more experimental with cheese, are willing to try new and different cheeses. In fact, Williams-Sonoma offers a few new selections each and every month. During the holiday season, customers of Williams-Sonoma can join a cheese of the month club. |
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