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Looking to educate my palate for cheeses  

post #1 of 5
3/12/07 at 6:39am
Thread Starter 
Thank you again for joining us!

I've never been able to figure out how to educate my palate to appreciate the runny, aged cheeses others adore. I never seem to get past the jolt of ammonia or other strong odors and flavors, which have distracted my palate. It was a big step to learn to like aged Manchego.

Can you recommend a way for a cheese neophyte to develop her appreciation of more sophisticated cheese flavors? Should I be "looking" for other elements of the cheese's aroma, taste and texture so I can get past the strength of aged cheeses?
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post #2 of 5
3/12/07 at 1:45pm

mike e.

Don't fear the cheese. Finding properly made, aged and handled/stored cheese is the consumer's goal. Frequent the best cheese shop in your area and establish a relationship (bake them some cookies). Convey your trepidation but also your preferences and tell them your want to evolve your cheese palate. A good piece of cheese no matter the kind should have a balanced clean flavor. So the first step is finding cheese with integrity. A properly made "stinky" cheese should not taste stinky. It should taste rich and creamy with different nuances, butnot skanky. It is hard to get the perfect cheese, especially those is this ripened, runny smelly category. That's why befriending the cheese monger is a good plan. They know there inventory.
post #3 of 5
3/12/07 at 3:41pm
Why not start with the mild ones.......cheese makers don't hurry the aging process.....take you time and love the mild one first and educate you palate along the way to intensity

Sid Cook
post #4 of 5
3/13/07 at 6:11am
funny story.....I love most stinky cheese, one day my fav cheesemonger recommended a Camembert dipped in Calvados, said it was incredible and rare. After popping $18 for a small wheel I toodled on down the road. Took of the wrapper and dug in.....that had to be one of the quickest U turns ever......"Bob, this cheese has gone South, it's just shot!", actually that's the way it's supposed to taste. So moral of the story is that all stinky cheese is not the same.....but it sure is fun exploring them.
cooking with all your senses.....
post #5 of 5
3/13/07 at 1:47pm
Thread Starter 
Sounds like advice from Yoda! We have a decent cheesemonger nearby, but I always get overwhelmed when I walk into the temp-controlled room. Maybe I can get him to host a seminar or a tasting.

Sid, it's Sendik's in Brookfield. I don't know the cheese guy's name; maybe you do.
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