

	Cheese and grocery store tales in every shape and size...

amy wilensky

To post your cheese recommendations and other food stories, send them to theride@npr.org. Please give us your first name and tell us where you're writing from.

"I love Grafton Reserve soft sharp cheddar!
"From: Christine in NYC
Sent: Thursday, March 01, 2001 4:04 PM

It's been a while since biting into a cheese wedge made me moan with pleasure but that's what happened when I recently got to taste Grafton Reserve soft sharp cheddar. The name sounds very corporate, but don't be fooled. This is good stuff. It's soft but sharp and likely very fattening.

"...Havarti and Fontina and blue cheese imported from Denmark..."
From: Sharon from Seal Beach, CA
Sent: Monday, February 26, 2001 1:55 PM

Amy W's story on the cheese guru was amazing. …[It makes me remember] the pathetic gratitude I felt when I discovered that Havarti and Fontina and blue cheese imported from Denmark are all sold in US stores, and it makes me weep that they are wrapped in plastic and therefore at times taste somewhat like plastic. … And, for a moment it made me wonder if mad cow diesease could affect cheese? Oh, well, if I'm gonna kick off in dramatic fashion, eating contaminated cheese would be my choice, but the wine and crackers better be good too.

Response from Steve Jenkins
From: Steven Jenkins, "Master Cheese Monger"
Sent: Friday, February 23, 2001 11:45 AM

First of all, "best used ...." nonsense. A cheese, any cheese will always be good long past these dates. It is a matter of taste as to when a cheese is past its prime (bitter, too strong, dried out, whatever). Second, mold is perfectly normal. Unless the cheese is cracked, mold will not penetrate to the interior of the cheese. Surface mold is harmless, will not affect the flavor of the cheese, and merely needs to be skimmed off.

Yes....replace wrap every time (fresh wax paper, aluminum foil or plastic wrap). Then, place the wrapped cheese in a large, unsealed sip- lock plastic bag, and place it at the bottom of refrigerator.

Mold Prevention question for Steven Jenkins
From: Ken
Sent: Monday, February 19, 2001 6:41 PM

Would you ask the cheese GURU [Steven Jenkins] to define the best way to keep a once opened brick of cheese from developing mold long before the 'best if used before' date....while under normal refrigeration maintenance and with fresh film wrapping after each use?

"I recommend some of the cheeses from Normandy..."
From: Tia
Date: Sat, 3 Feb 2001 19:35:02 EST

I was thrilled to hear Amy Wilensky's story on cheese. There is nothing quite like stinky cheese.

For those who truly love cheese, there is a great guide = "Eyewitness Handbooks - French Cheeses - The visual guide to more than 350 cheeses from every region of France" (DK Publishing, 1996) that touches on some fantastic (and some strange) varieties of cheese from France alone. I need to investigate the cheeses of Spain = Un-tapped territory!

I recommend some of the cheeses from Normandy. Livarot and Pont-L'Eveque are awsome. Probably loaded with various species of Penicillium and other ascomycetes, prions too, but who cares, they taste great.

"I vote for Auvergne..."
From: Jeff K.
Date: Sunday, 4 Feb 2001 14:57:02 EST

Thank you for a most interesting exposition with ms wilensky. I find my yearly donation to public radio (WFCR here) repaid tenfold when my attention can be riveted to such esoterica. It is such a pleasure to find someone who can appreciate these little joys of life, as are cheeses. Although I love those of Italy and Normandy, I vote for the Auvergne as producing the most tasty varieties in the world. There is nothing gastronomic to compare with the experience of a cheese platter from which to choose dessert in a fine restaurant in that region.

In the restaurants of France, rather than a sweet dessert, one can often choose a cheese platter. In some instances in the Auvergne, I had the privilege of a host placing the platter at the table for basically unlimited access. The experience is unbelievable. They have these tiny balls of goat cheese, various types of Roquefort, soft cheeses. The visual display is as wonderful as the taste. I could never give the specific names of the cheeses, as for the most part, the platter did not have them identified, and memory of one specific type eludes me. All of this is not to discredit the wonders of the cheeses of Italy, which are almost as interesting.

"...passion for supermarkets..."
From: John A.
Date: Sat, 3 Feb 2001 19:35:02 EST

Wonderful show this weekend. I just wanted to let you know that if you do have a true passion for supermarkets, you might want to take a short train ride over to Jersey City, NJ.

Just a short walk north from the Newport/Pavonia Path stop is the International Food Market (or Mart?). The name might seem a bit bland, but this place is something to see! I have been told it is the largest supermarket in the country (I haven't been able to confirm this).

Putting aside its size, this place has a variety of food I have never seen anywhere else. Vegetables, teas, fish, and such an assortment of other identifiable foods it is hard to take it all in. They have stacks of cans in 15 foot pyramids, barrels full of olives and large tanks of huge, live fish. I cannot stress enough the unique shopping experience this place is.

Anyway enough of my ranting - thanks for your show.