Thanks to Corr Chilled for this great infographic on the "7 rules of cheese."
Image courtesy of Karoun Cheese
Talking about "Mediterranean cheese" as if it's a distinct variety is problematic for two reasons. First of all, almost all of the best cheese-producing countries in the world surround the Mediterranean Sea: Spain, France, Italy. Second of all, cheese originated in the nomadic sheepherding cultures that lived in the region east of the Mediterranean, so to some extent all cheese is Mediterranean.
Still, when we use the term "Mediterranean cheese," we are typically referring to a select group of eastern European and Middle Eastern cheeses, typically made from goat or sheep's milk, typically fresh or pickled (but not aged), and typically really delicious. Here are some of my favorites.
Link to the full story from the NY Times. (Read till the end to see the results of the taste test.)
Janet Fletcher is a staff food writer and cheese columnist at the San Francisco Chronicle. Recently, Curdnerds.com chatted with her about her love of cheese, as well as a beautiful new iPhone app based on her book Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying.
Tell us a little bit about your background.
Describe your interest in cheese and how it started.
Which pairs better with cheese? Wine or Beer? Why?
Which cheeses make you swoon?
What advice can you give to a cheese newbie overwhelmed by the selection available at their local shop?
How do you recommend people learn more about cheese if they are interested?
Annual subscriptions are a bit steep at $30/year, but so far the product is promising. I would love to see some full color photography to go along with the well-written articles, and hopefully they will head in that direction in the future.