I don’t think it’s necessary to be snobby about artisan cheese. Admittedly, there are cheeses that are held in very high esteem—cheese royalty; sought after because of their extraordinary flavor or provenance. It’s awesome to consider that Americans have access to a broad and delicious diversity of cheese from the world over (Look for an upcoming article about local neighborhood grocery stores carrying artisan cheese.) And, true, there are people so well attuned and trained that they can taste a cheese and identify in the taste alone the specific dairy the cheese came from and whether it was a spring cheese or winter. But, I’m a simple woman, and I’m on a simple journey to experience artisan cheese.
Here’s a perfect example of what I mean.
After getting home late from work last night I didn’t really want to fix an all-out meal. I looked through my pantry and came across a can of Progresso Traditional Hearty Chicken and Rotini soup. Good enough. A can of soup is a great leaping off point.
I cut up a little chicken I had leftover from the night before, tossed it into the soup heating in a pan, sprinkled in a little Oregano, a pinch or two or three of Chicken Seasoning (garlic, salt, onion, lemon and orange peel, red pepper) and I was ready to dine; 10 minutes flat. It was fast, filling, and tasty, but was missing that yummy-factor.
I went through the refrigerator to see what else I could add to the soup, and came across a little bit of Comté. It’s firm enough to grate, so why not? I dished up the hot soup, grated a couple of tablespoons or so of the Comté on top of the soup and dug in with gusto. It MADE the simple soup a delightful experience! Amazing how a little grated artisan cheese transformed my canned soup from ho hum to Mama mia!
KISS
Comté or Gruyère de Comté
Alpine, hard, natural-rind cheese made from cow’s milk. Fat (45%). Has a taste that is only slightly fruity and a little stronger than its mild-tasting cousin, Emmenthal. The paste is ivory yellow and firm, and the crust is a bit rough. Comes in convex-walled wheel of about 75-lbs. This cheese has been made since the 13th century. Enjoyed with a red Burgundy, a Côtes-duRhône, a Muscadet or even with Beer. (A Basic Guide to Cheese by Pascale Maby)
Here’s a perfect example of what I mean.
After getting home late from work last night I didn’t really want to fix an all-out meal. I looked through my pantry and came across a can of Progresso Traditional Hearty Chicken and Rotini soup. Good enough. A can of soup is a great leaping off point.
I cut up a little chicken I had leftover from the night before, tossed it into the soup heating in a pan, sprinkled in a little Oregano, a pinch or two or three of Chicken Seasoning (garlic, salt, onion, lemon and orange peel, red pepper) and I was ready to dine; 10 minutes flat. It was fast, filling, and tasty, but was missing that yummy-factor.
I went through the refrigerator to see what else I could add to the soup, and came across a little bit of Comté. It’s firm enough to grate, so why not? I dished up the hot soup, grated a couple of tablespoons or so of the Comté on top of the soup and dug in with gusto. It MADE the simple soup a delightful experience! Amazing how a little grated artisan cheese transformed my canned soup from ho hum to Mama mia!
KISS
Comté or Gruyère de Comté
Alpine, hard, natural-rind cheese made from cow’s milk. Fat (45%). Has a taste that is only slightly fruity and a little stronger than its mild-tasting cousin, Emmenthal. The paste is ivory yellow and firm, and the crust is a bit rough. Comes in convex-walled wheel of about 75-lbs. This cheese has been made since the 13th century. Enjoyed with a red Burgundy, a Côtes-duRhône, a Muscadet or even with Beer. (A Basic Guide to Cheese by Pascale Maby)
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