CHEESE WORTH EATING
None of that plastic-packaged Cracker Barrel cheese-swill
- •Robiola, a mythical cheese from Piemonte, Italy, made from the milk of cows, sheep AND goats
- •Stracchino, a soft cheese from northern Italy (sometimes made from sheep milk), that a Venetian pig-butcherer I know once described as "an emotional experience"
- •That oval-shaped, ash-covered goat cheese in a plastic container that is sometimes carried at Whole Foods and is just skunky enough
- •Camembert (don't pronounce the "t" if you don't want to be laughed at in the cheese aisle at Sainsbury's by better-cultured [cheese pun?] Brits)
- •Gorgonzola, extra creamy
- •Wensleydale with cranberries
- •Cheddar that couldn't fly for free on an airline (if it were a human child/if governments weren't such pleasure-stealing jerks to begin with)
- •Any blue sheep cheese (though only that which is intended to be "blue")
- •Mozzarella d'bufala. None of that tasteless American plasticky stuff.
- •Ricotta that comes in a basket and is made from sheep milk
- •Any cheese in France that is cut and sold by a person at a market
- •Any hard cheese that smells so rank you think not of dairy paradise but of the cheesemaker's sweaty underpants. Seriously. Use on pasta and use sparingly.