The cheese log: A road trip up the West Coast
3 January 2007I’d like to take a moment to talk about my relationship with cheese. It is different from, say, how I feel about dark chocolate or fresh basil or smoked salmon, all of which have prominent but separate places in my culinary heart.
Cheese is an early sensory memory for me, from when my dad would take us into Zabar’s a couple of blocks away in New York City and we’d pick from a bazillion different kinds of cheese. We’d always bring home Jarlsberg and Brie wrapped in stiff white paper. Hold on a sec, I think I suddenly smell sawdust and whitefish salad … aah … OK, I’m over it. Anyway.