Friday, October 26, 2012

Expensive Cheese for the Rich!

You know, I've never been able to understand why the production of fine cheese has never reached American shores.

Charles de Gaulle, President of France during the 1960's, once humorously noted "How can you govern a country that has 250 kinds of cheese?" And the British Cheese Board makes the claim there are over 700 kinds of cheese within the British Isles.

But in the United States we produce only three cheeses to speak of - Cheddar, Swiss and Monterrey Jack. How did that happen? Perhaps it has something to do with the rugged pioneer spirit, or maybe we're so rich and lazy that it's easier to import all the better, wicked cheeses from Europe.

And import we do. You'll see hundreds of varieties in any upscale market, from all over the world. The cost of importing, however, jacks the price so high that only the rich can afford them. A small wedge of French Brie or a nice Wensleydale from Britain will cost you fifteen bucks. The whole wheel could cost a couple hundred bucks or more. In all the finest homes you'll see these imported offerings laid out on a sterling silver platter along with grapes, nuts and expensive deli crackers.

But wait. This is a total turnaround in the great scheme of things. In the Middle Ages cheese was only for poor people, and not considered appropriate for a nobleman's table. In fact, the worst insult you could be called during those days was a "Cheese Eater" meaning you couldn't afford meats or game, and the only source of protein for you and your family was from cheese - old rotten fermenting milk, no longer suitable for drinking.

So in modern times we have a total reversal in the diets of the rich and poor. The rich are eating expensive cheeses now, and the poor or eating cheap meats and chicken at fast food places all over the place. Just one of those strange things in the history of mankind, with little rhyme or reason.

Thanks for stopping by tonight,

Andrew

12 comments:

  1. Cindy / Santa FeMonday, 29 October, 2012

    I'm finally catching on that you're insane Andrew. Which is why I keep reading. But I guess I'm a true 'cheese eater', because I much prefer this source of portein over red meats. Thank you for telling us about this. It's definitely an odd reversal, as you say.

    The Santa Fe Gals

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    1. And what was your first clue that I'm insane, Cindy? Page One? Ha!

      A job like this could drive anyone nuts. Thanks for reading, and for your comment.

      Andrew

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  2. Andrew is correct in that the roles have changed over the years . I say we live in a crazy mixed up world. KEK

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  3. I love love love cheese! I think I am part mouse :)

    I recently tried a red pepper jelly with goat cheese that was just spectacular together. Have you tried red pepper jelly, Andrew?

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    1. I'm familiar with jalopena jelly, so I get the idea of red pepper jelly, and will keep an eye out for it.

      Sounds especially nice with the blandness of goat cheese. Thanks for the recommendation.

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  4. Did you ever try putting jam on top of brie?

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    1. Yes, Margie. Almost always.

      We alternate between Strawberry (the Mister's favorite) and Apricot for the Missus.

      Thanks for the comment,
      Andrew

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  5. Hi Andrew, just read your cheese and champagne posts, and am curious. Do you buy cheese from an affineur, e.g. http://www.foodandwine.com/articles/primer-cave-man-cheese-basics , or do you just stock whatever comes to hand?

    ST


    PS Great blog! And demanding job.

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    1. Thanks so much for this comment, ST, and for adding to the topic.

      I immediately read the article you recommended in Food and Wine, and I'm pretty sure this would be interesting to anyone following this blog.

      So if you don't mind, I'll more fully address your question in a dedicated post about affineurs in the near future.

      With your curiosity about wine and cheese, I suspect you might be a high-end chef somewhere?

      Please do stop by here anytime. I'll most certainly dedicate the future article on affineurs to you.

      Stay in touch,
      Andrew





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    2. Nope, I'm not a chef, I just like to eat and drink!

      My impression is there are many high-end chefs who know little about wine and cheese (when served in a platter)! Reason is these are not part of the usual produce handled directly when cooking. I have come across many famous chefs serving lacklustre coffee etc, what happens is the parts of the meal not directly handled (processed) in the kitchen, aren't treated with enough respect.


      ST

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    3. I understand exactly what you mean.

      Too many times the emphasis in a high-dollar joint is on the main course, and the veggies come out tasting not dissimilar to cardboard.

      And without an oenophile on board, some of these chefs are totally in the dark.

      It takes a really high-end place to cover all the elements from soup to nuts. But perhaps just a small highway cafe, owned and operated by a family that's dedicated to their task and to their recurrent customers.

      Andrew

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