PYTHONLINE

All right, someone is pulling a funny. I spent hours learning about the various types of cheeses and cheese processes, I tasted recipe combinations for hours and hours, never mind my being lactose intolerant, or the fact that Mr. Henry Wensleydale has the distinct odor of pickled herring wafting about him like the harbinger of some type of medieval plague. Cheeses are a wonderful addition to any meal or can be a perfect pick me up on a cloudy day.

Today we’re figuratively going to be cutting the cheese, I took a trip down to see Mr Henry Wensleydale of “Ye Olde Cheese Emporium” to see what special recipes he could suggest for our little column here. His shop is redolent of the charm and languidity of a bygone age and is known for the excellent choice cheese he has chosen for choosy customers. As I entered the sharp smells of Cheddars waiting for the right gal to come and scoop them up wafted gently through the air, the tangy Camembert, clambering towards your taste buds with such bravado. The Brie, sitting quietly, waiting for someone to notice her. The Danish Blue, all crumbly and tart. The most popular cheese of the area, the Illchester, proudly displayed for all to see.Roquefort, Pont-l'Évêque, Port Salut, discussing which one has the best pedigree. Savoyard, Saint-Paulin, Carre-de-L'Est, Boursin, Bresse-Bleu, Perle de Champagne, all great choices, each with their own unique personalities. I had a few wedges with Henry and discussed various recipes calling for cheese. Long into the evening we chatted, discussing texture and taste...the use of color and additives....the way certain cheeses seem to blend with other items bringing out the passion of the food. The culling of the flavours when combining other variants into a mix that sends the senses into sensory overload as the the build up of sweet and tart combine in an orgasmic symphony of the tastes..the taste buds yearning for respite as the cosmic forces collide in an avalanche of culinary ecstasy. Our culinary passions inflamed with discovery...