Cheese Guy

No word from Michelle. I honestly think she needs to get some professional help. She is certifiably crazy.

But I digress. I went to Whole Foods last night to pick up some dinner and I walked by the cheese department. I always find it fascinating but a little intimidating. I probably know the names of a dozen cheeses like everybody else, but here there were hundreds, maybe thousands, of varieties.

I reminded myself that one of the best ways to meet strangers is to ask questions, especially about things I actually want to learn. So I asked the cheese counter guy, “What do you recommend?”

He asked what I was looking for. I admitted that I didn’t know the first thing about cheese. I don’t like soft stuff like Brie. I like Swiss Cheese. I like Provolone. That’s about it. So Cheese Guy spent the next twenty minutes giving me an education in cheese. The basic varieties. What goes with what. What to look for in each variety.

As I was listening, people started to gather around. It seems a lot of people wanted to learn about cheese and were just afraid to ask. I ended up getting an Emmentaler and it was pretty good. I don’t think I’ll ever be a cheese connoisseur, but it’s fun to learn about new stuff and interesting to watch someone talk so passionately about cheese.

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3 Responses to Cheese Guy

  1. Chicagoan says:

    I walk through the Whole Foods cheese aisle for samples every freakin’ day before getting lunch. I should try that!

  2. NoAmbition says:

    I have a friend who’s a cheesegenius. At the drop of a slice he’s off talking about triple vs. double creams, affineurs, mouthfeel … it’s like a foreign language. “I’m a turophile,” he’ll say with self-conscious arrogance. Sounds like your cheese monger experience was interesting … I hope you like the emmentaler. My favorite “cheese on a whim” purchase was “Stinking Bishop” (http://en.wikipedia.org/wiki/Stinking_Bishop_cheese), which I bought solely for the name–I had no idea it had been in Wallace & Gromit.

  3. Mungo says:

    I love Emmentaler, put it on almost every sandwich I make (except for Parmesan occasionally).

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