Chef's Table: Cheese By Jim Coleman with Candace Hagan
What food could be more basic than cheese? And yet its history
and multitudes of variations make it a complex food indeed. As
a preserve, it is much like wine for it bears the same relationship
to milk as wine does to grapes. In fact some have described cheese
as "milk's leap to immortality" - a title a bit overwhelming
when you consider its humble beginnings.
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
What food could be more basic than cheese? And yet its history
and multitudes of variations make it a complex food indeed. As
a preserve, it is much like wine for it bears the same relationship
to milk as wine does to grapes. In fact some have described cheese
as "milk's leap to immortality" - a title a bit overwhelming
when you consider its humble beginnings.
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