Introducing the Cheese Expert
[Ed. Note: I’m thrilled to introduce Romney Steele, a cheese lover who works at San Francisco’s Cowgirl Creamery store. Due to technical difficulties, I’m posting this introduction on her behalf. Once we straighten those issues out, she’ll be sharing her cheese expertise.]
Cheese is a hot topic these days; at San Francisco’s Ferry Building, masses of tourists and locals congregate at Cowgirl Creamery on Saturdays to buy international and local farmstead cheeses, and to ogle the 20-pound wheels of cheddar. According to a New York Times article from April of last year, people’s passion for cheese has intensified, and classes about tasting and making cheese are all the rage. At the formidable Murray’s in New York, classes are already sold out through March.
I’ll be using this column to talk about cheese, how it tastes, how to purchase and store it, and how to use it (other than just enjoying it as is!). I also plan to divulge a bit about how cheese is made and where it comes from, highlighting good producers along the way.
Tell me what you want to read. If you have any questions about cheese, or recommendations, or can’t seem to find a particular cheese, let me know and I’ll try to help you out. And don’t hesitate to steer me towards interesting cheese info that you think I should share with other readers.
