I don’t think Planet Cheese readers need the Federal Government to tell them that full-fat dairy is healthy. We know that. But I also think most of us don’t consume artisan cheese for the nutrients. We eat it for pleasure, and there’s little pleasure in low-fat cheese so why bother? Personally, I follow the example of the late Robert Mondavi, who lived—and lived well—into his 90s. “Moderation in all things,” proclaimed the vintner. “Even moderation.” That’s why we have double-cream and triple-cream cheeses. When you crave a little over-the-topness, these luscious creations meet the moment.
Read moreThe Cheeses You Loved
By now the critics have spoken. We know the year’s best movies, books, albums and restaurants. But who will speak for the cheese? I shared my own favorite tastes from the past 12 months in last week’s post. This week, some of the nation’s top mongers weigh in. These front-line folks are going to tell us what their customers flipped over. I also asked them what cheeses in their shop deserve more love than they got. Sometimes even a fabulous cheese fails to find an audience.
Read moreTriple Yikes
Beyond how it tastes, which is fabulous, I have a few things to say about this little beauty. It’s perfectly sized to share on Valentine’s Day, so there’s that. It’s definitely a contender for my favorite triple-cream cheese. In its country of origin, it’s a style maverick and you have to admire that. But then there’s the little matter of the price.
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