Master of Cheeses

You all saw this thing about “clever” cheese signs in the NY Times, right? I have mixed feelings. (I love Martin Johnson’s work though) At what point are we calling attention to the cheese and at what point are we just calling attention to ourselves as cheesemongers (and faux self-deprecatingly showing off “our” useless liberal arts degrees)? Does it take away from the cheese to force witticisms upon it?

I’m asking… Seriously.

Can I just remind you that if you do not read Cheese Underground, you are missing out? And not just because she dubbed me the “Barbara Mandrell of the Cheese Counter”

Finally, I got interviewed for the “Masters of Cheese” series at Rumiano Cheese’s website. That, of course made me go listen to this:

Master of puppets
I’m pulling your string (cheese)
Twisting your rind and smashing your Brie

And I know you all already read about the Norwegian cheese fire so I won’t even bother with that one…

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2 responses to “Master of Cheeses

  1. No way! Clever cheese signs are like chutney. Plus for people who like to be cheese know-it-alls, they can appropriate the witticism and use it to impress all their friends with their cheese-based cleverness.

  2. I like the clever signs, and I think they are a little more democratic than lots of talk about hints of leather and whiffs of pineapple. People taste things so differently that descriptions like that can be almost useless, plus they alienating and say almost nothing to folks who don’t have an extremely refined palate or haven’t gone to tasting classes. I run a small cheese department in western pa, and purposefully shy away from more than the most basic descriptions of taste and tend to focus on texture, age, and pairing suggestions when describing things. True, much of my clientele aren’t part of the rarefied world of master tasters, but why shut people down when they are just learning to explore. Whatever works to encourage folks to try new things and explore their own particular taste preferences seems to be the best to me.

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