Dear Reader:
First, let me apologize for the hiatus - I recently returned from a last minute trek through Alaska and while I will not bore you with the details, I will say that the trip involved an encounter with a pregnant lynx (they are FIERCELY territorial), a footrace with a Juneau townie at 2 a.m., and the consumption of a local form of moonshine that boasts caribou saliva as one of its secret ingredients. Please post in the comments if you would like to hear more about this trip, otherwise I'm done talking about it.
My main reason is to get something off my chest: I love cheese in most (not all!) of its forms. I wanted to share my favorites and some tips should you choose to become a cheese aficionado yourself.
Right off the bat - please never consume a slice of American "cheese". I consider this brand of cheese an abomination and will not devote any further time acknowledging its existence.
That being taken care of, I will say that my favorite type of cheese is a nice AGED cheddar. How aged? 2 years, minimum. That shit needs to crumble - if you can slice it, don't bother. I prefer my cheddar with a nice Honeycrisp apple, but a Fuji will do in a pinch.
When I'm in the mood I also seek out gouda, preferably smoked. If you're going with the smoked variety, insist that the grocer prove that the cheese was smoked in the traditional Dutch method. Trust me, it's worth it.
Finally, if I'm really feeling festive I will buy 4-5 ounces of a nice Havarti. I enjoy this in a grilled cheese because of how nicely it melts. If you want to go hispanic, get Havarti with peppers in it. A real south of the border treat! Grilled cheese sandwiches may be consumed at any meal, by the way.
I hope you enjoyed this post. Please feel free to share with your friends, loved ones, and to your enemies if they are lactose intolerant.
Cordially yours,
Rupert
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