cheeses try to do a variety of regions keep it interesting so we can try some European stuff some American stuff East
cheeses with two pairings you could do three however many you want to do depending on how big a part of the meal
Cheeses was the son of God.'
batch cheeses not mass-produced swiss cheese that comes from Wisconsin or that sort of thing uh
like cheeses and it's a good little market for that in that
Most cheeses , if they're not, uh made artificially in in in factories, are good.
Especially the cheeses . I mean, I missed cheese , obviously, when I went vegan.
And soft cheeses are just a bit too easy so, obviously, that's not interesting.
with making my own cheeses at home out of four ingredients.
of beautiful handmade cheeses that at that time were mostly coming from Europe and got into that and then moved on from
wanted to serve cheeses paired with with things that were thoughtful and actually
expanding what uh what cheeses and what pairings we can do um so there are a lot
choose some cheeses that we like uh try to do various milks cow goat sheep Buffalo if you can find it or mixed milk
so these cheeses are beautiful on their own there's no reason not to just pick up a piece of cheese and eat it and when
overwhelm most cheeses but hey that's just my opinion if you like Cabernet with your cheeses
outside of these cheeses and if you uh have something like a Brie or a cam bear that's got a light fluffy what we call a
introduce other harder cheeses and then you'll try those and you'll say oh I like this and I didn't like that and
And aged cheeses , like Parmesan.
She also has vegan cheeses that are unbelievable.
They had maybe 300 cheeses out.
So buy three blue cheeses if you like blue cheese .
We use the best cheeses in the world, and less of them, and then we treat them correctly.
book on Swiss cheeses .' Customer, looking me as if I'm simple, 'there is no Swiss cheeses .'
Books on cheeses .'" And of course, for me, it was very clear.
few great new cheeses out there but Follow Your Heart makes really a great one.
And you take a cheesesteak from Jim's, which is on South Street, and put it inside of a slice of pizza from Lorenzo's, and you roll it up and eat it.
A $100 cheesesteak, right?
Whereas a $100 cheesesteak is now so good for a restaurant in New York.
And you've still got your cheeses and all the Japanese miso.
The Greeks have a lot of firm cheeses that hold their texture and their shape.
Places like La Tradizione for Italian cheeses -- Romans haven't really embraced their local cheese production.
pairings are great with certain cheeses but they don't go with all cheeses and not all cheeses go with them and so I
encourage you all to look for American cheeses um sometimes we start with the condiments we say it's uh summertime
we will encourage people to put certain cheeses on bread uh soft cheeses like we're going to do a Christini uh after
because some people find blue cheeses a little too strong for their pallets you put it on a nice uh fruit nut bread or
you it's uh some cheeses are covered in
want how to introduce good cheeses to children I think I actually think that
And there's amazing vegan cheeses now that-- or soft cheeses and hard cheeses that genuinely do taste like the real thing.
I've had all four cheeses , and none of them smell like that.
I tend to like the firm cheeses that have a more piquant flavor.
And they were doing some mac and cheeses here in the cafe for the Googlers to come through and eat.
And then also what we name cheeses .
So a semi-hard category of cheeses , you've got cheddar and you've got Gruyere, and you've got Emmentaler, like the quintessential sort of Swiss cheese .
What are some uses for cheeses that we might not have thought about that someone who's done all this research can?
I suppose you could use certain cheeses to like plug a whole or something in your sink.
But in terms of the cheeses that you use for mac and cheese , as with grilled cheese , essentially any cheese will work, but they work in different ways.
That's one of those cheeses , when it has a rind like that, you want to cut that off because that doesn't melt in the same way.
I'm thinking of stinky cheeses and kimchi and sauerkraut.
"Swiss customer-- 'I need a book on cheeses .'
'We do have something on Swiss cheeses .' Customer now very irritated, 'cheeses was not Swiss.