We’ve been working on the idea of bringing gourmet cheese to the pub. We would love your comments on that. We would also like to bring some freshly made breads, made with spent grain to the pub as well. Freshly crafted beer, cheese, and bread… sounds delicious to me. What you say?
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Editor’s Note: Emiliano Lee is the Artisan Market Manager at Farmshop in Los Angeles, California. He also serves as a judge for the American Cheese Society.
One of, if not the most, frequently asked questions I field on the cheese counter is, “What’s your favorite?” To which I almost always reply, “Well, that depends.”
What’s ripe? What’s tasting particularly good at any given moment? What am I in the mood for? What’s the weather like? What am I drinking? Ah, yes, the age-old pairing question.
In the end, it really does boil down to personal taste, but there are certainly some combinations that work better than others.
Many people want to pair wine and cheese, and while I can dance to that, I’m personally more of the…
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