Cheese sans Crackers

I'd like to challenge you to think of something that would go well with cheese.  Use your imagination and think of any three items that would enhance a pleasurable  cheese experience.  However, there are two items you cannot have on your list; wine and crackers.  Wine and cheese are soul-mate and therefore it is assumed they would be at each others side.  Crackers on the other-hand are the bastard children of some sick American love affair.  Don't worry, I'll talk more on this subject of crackers.

There are times when a cheese plate is beautiful with a dollop of quince paste, some crisp slices of apples and a chunk of bread.   The thought of Pecorino Tuscano drizzled with chestnut honey makes my mouth water.  Oka, a hidden jewel from Canada goes incredibly well with a bottle of Anchor Steam beer and a small bowl of tremocos (lupini beans).  Gorgonzola Dolce wrapped in the smothering embrace of perfectly ripe figs and well sliced prosciutto can bring tears of joy to a grown man.  What can I say about macaroni and cheese that hasn't already been said more eloquently by others.  Sometimes, I'll enjoy cheese with other cheese.

When I enjoy a cheese with something I like the flavors to mingle, sometimes contrasting other-times complementing.  I also consider texture.  A smelly piece of runny brie is best on bread (preferably a non-sour, artisan) and a fluffy mound of fresh chevre is right at home next to a small pile of lox.  Consider the flavor and texture before a cracker is piled with a brie or fresh chevre and shoveled into ones mouth.  Cheese and crackers somehow became ingrained into the American psyche to the point where people won't eat cheese unless it's on a cracker.  It's true, I've seen people accepting a sample of cheese and then wait for the cracker or they'll look around not sure what to do with their small sample of cheese.  The cycle must be broken.

Don't get me wrong, I like crackers, I am not a cracker-phobe.  When it comes to cheese, the cracker is often a wonderful way to cleanse your palate if eaten by its self.  It is not an edible utensil to transport cheese from the table to your mouth.

Comments

[maggie]

Spanish blue stuffed in fresh figs and baked

White, cakey goat cheese on a thin slice of Matiz apricot bread

a gooey dollop of Epoisses on a little square of crisp bacon

How'd I do?

[rmb98101]

Great contrast; sweet figs and spanish blue.... mmmmm. Pena Azul!

I'll be trying the goat cheese on the Matiz apricot bread tomorrow at work.

A gooey dollop of Epoisses on crisp bacon? It sounds so #%$@#@ good... I'm sending you lots of digital love bits.