When we’re young, our palates are obviously less developed and become accustomed to simpler foods.
The most dramatically misrepresented food category in my life was cheese. In fact, my idea of cheese was limited to Kraft singles and Kraft powder (thank you, mac and cheese).
I don’t blame my parents or society for the lack of fine fromage in my life; it was just the nature of the consumer at the time.
It wasn’t until 10-15 years ago that consumers began to make a conscious switch toward buying higher-quality products for consumption and developed an appreciation for the artistry of fine food that took hold on the general public.
Nearly 10 years ago, I started to develop a true taste for wine, and it just so happened that my perception of quality cheese took a profound transition at that point, as well. As some of you may know, there are few foods that can so profoundly enhance a wine when paired correctly (and so profoundly destroy a wine if paired poorly) than cheese.
What does a proper cheese and wine pairing look like?
Click here for full article from the Nashua Telegraph…
