on 14 November 2006
This book is real treasure trove of information. Golden Cross cheese does indeed look spectacular on the charcoal biscuits as suggested, and I would never have thought of it with Pouilly Fume but it is a perfect marriage. The listed 'signs of a good cheese shop' and 'questions to ask' are very helpful. I had no idea that 'Yarg' was the maker's name spelt backwards, and the section on champagne ("I never touch it unless I'm thirsty" - Madame Bollinger) is fascinating. I found the division of cheeses into families useful ('Hards', 'Crumblies', 'Blues' 'Softies' and 'Pungent'). There are also some interesting views on the 'politics' of cheese and the arguments against pasteurisation. I'll be trying out the method suggested for baking a Mont d'Or. And I was amazed to read that even the length of the grass affects the taste of Berkswell. Finally, I was relieved and delighted to discover that "French scientists suggest that only a limited amount of the fatty acids in cheese is actually absorbed into the body".
This is a really excellent read. I've been packaging it up with a cheese and a wine cited and giving it as a much appreciated present.