Learning about Cheese
Last time I wrote to you was a brief introduction to my life with cheese, and at Artisanal. Lets take a stroll back in time when I first came to Artisanal and was offered a position as Customer Service. It had finally sunk in that I needed to learn about cheese. Although I had worked in the hospitality industry for over 10 years, I was a novice in the cheese realm. On my first day I was shown around the company and given a tour of the Cheese Caves and was overwhelmed with all the cheeses we house here.
Nif was showing me around and was giving me guidance on how to learn about the cheeses. She said told me, “Just try it and if you do not like it at least you gave it a chance.” She had me try an Epoisses for the first time. This was not a cheese I wanted to eat. It is round with a sticky exterior and a spoon was sticking out of the middle. Nif told me to scoop some out and put it on a baguette. I thought that spooning a cheese out of the center was not a good idea, and did not feel compelled to try, but I saw everyone doing it, and figured why not.
I spooned some Epoisses on the baguette and took my first bite. I remember thinking that this cheese was not for me, it was a bit salty and had a strong taste that I was not accustomed to, but as I was eating it I felt compelled to try another piece. So I spooned out some more onto another baguette and had another bite. This time I enjoyed the flavors and thought this was actually a great tasting cheese, and I wanted more. I asked Nif if she could tell me about the cheese, and I remember clearly she told me that I need to read about cheese then try the cheeses and ask specific questions on the cheeses as I was trying them. She felt that if she just gave me information I would not learn as much as if I went after the information.
Well I do and do not agree with this. I started to read about the cheeses, and personally I did not like reading I did get some information but it was not the same to me as when I was working with hands on in the caves. It was the hands-on knowledge that helped me know when to notice that the Epossies is ready to eat and enjoy or if it needs more time in the caves. For me working with the cheese then going back to reading up was more helpful and gave me the understanding about how to enjoy the cheese when it is a’point. Well naturally I had to try the Affedlice, Aisy Cendre, and the Langres and I noticed the different flavors of each. This also assisted me in learning about the cheeses, as they are similar in texture and aging, and each being a washed rind cheese each have a complex flavor that make each one stand out from each other.
I will say on the close of this quick blog that the learning process for me had just begun, and I was in for an awakening to the world of cheese. Next time I will take you through the first time I learned to enjoy blue cheese. Till then, enjoy the great selections that we have, and try a new cheese that you are not accustomed to as you just might like it, I know I did.
-Gerald Hylla
Director of Operations
