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July 10, 2013 at 8:00 AMComments: 0 Faves: 0


By Erin Froehlich More Blogs by This AuthorFrom the Gastronomics Blog Series

This week on Gastronomics, I decided it was finally time I covered one of my favorite foods and one I'm not technically supposed to have.

I don't eat cows, goats, or sheep, and I come from a lactose-intolerant lineage that means dairy of any kind demands I pay a price. This food not only defies my personal values, it defies my digestive system too, but even still, I can't stay away.

So purely good, rich, savory, and indulgent, though I'm the sort that loves to play in the kitchen and wing my way through daring culinary feats, this food doesn't need or want my attentions. Pick the good stuff, treat it well, lay it on a cutting board, slice, and savor. 

Believe it or not, I'd rather have good cheese than desert any day!

So, on that note, I'd like to honor the food that to me is irresistible.

Without further ado...

The Gastronomics Cheese 101 Guide

 Fun Cheese Facts 

 The History of Cheese

 How Cheese is Made

Cheese Pairing Guide

Tips for A Perfect Cheese Platter

 Summer Cheese Platter


Wikipedia: Cheese

Dairy Goodness: How Cheese is Made

Wilde in the Woods: Wild Vegetable Rennet Recipes: Cardoon, Nettle, Thistle and more.

Culture Cheese Magazine

Slate: Kicking Up a Stink

Gnowfglins: Q&A: Hard Cheese Without Rennet?

The Telegraph: Eating more cheese 'can help fat people lose weight', study claims

Food and Wine: Creating the Perfect Cheese Plate

CNN Eatocracy: Five Rules for Pairing Wines and Cheeses

Food Network: How to Set Up a Cheese Platter

The Nibble: The Nibble Guide to Cheese Condiments

Eat Wisconsin Cheese: Cheese Pairing 101

Laura Werlin: Styles of Cheeses


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