Just got my cholesterol levels checked. HDL 106, LDL 51. Great genes, certainly, yet all the cheese I am consuming does not appear to be hurting. The Mediterranean diet that I prefer may help: more fresh fruits and vegetables, fish and olive oil, cheese (definitely) and less red meat. We often hear about that Mediterranean diet but somehow cheese is not usually mentioned as one of its parts.
Cheese most certainly is a part of that “diet.” The highest per capita cheese consumption occurs all around the Mediterranean and on many islands within. We tend to try to bring it down to one or two things, like fish and red wine, and the same holds true with explanations why certain nutrients, like vitamin C, accomplish their stated claims. Most nutritionists recognize that many players are involved in the success of the Med diet.
The 2013 Epcot Food and Wine Festival ends this weekend and our cheese series closes with a Mediterranean theme, which of course means there will be some goat and sheep milk cheeses, as well as one cow cheese, all of them from within and around that wonderful sea.
Just wanted to make sure we got a full complement of those delicious nutrients.
A part of what makes that “diet” succeed is the pace at which one enjoys the foods and wines. The pace in central Florida is a bit slower than the one here in New York, though not as slow as the Mediterranean. This weekend is not going to be that slow however. The Epcot festival’s Saturday morning cheese and wine tasting will be sandwiched between a pairing session Friday night at Orlando’s La Femme de Fromage and an early afternoon Flying Fish Café luncheon, complete with its own cheese course.
This time of year the Mediterranean sounds wonderful – the thoughts of warmer, sunnier climes replete with Mediterranean cheeses and wines. So if you’re not headed that way, or to central Florida either, we have a couple of classes planned for you: Italian Cheese and Wine this Saturday, and French Cheese and Wine on Sunday, the 17th. Both classes will be held at Alison Eighteen, 3:00-5:00.
- Max McCalmanPosted by Artisanal Cheese