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Domestic Cheese, tasted on August 15, 2005  I have been accused of being a cheese snob by only listing European cheeses that I really enjoy. I claim ignorance not snobbery, as I simply have not eaten nearly as many cheeses as I'd like in my life. The other day I was engaged in one of my favorite past times - standing at the WholeFoods cheese counter trying as many slices of new cheeses as I could shove into my mouth.

The first was Estrella Farmhouse Reserve. It was sort of a cross between Neapolitan ice cream and havarti, but better than both. :) Sheep, cow, and goat milk havarti like cheese is melded together in three multi-color layers. At first you find the texture novel and the flavor mild. But there is this inescapable kick on the finish that made this particular cheese stand out for me. BTW, I say this despite the woman next to me at the cheese counter who also tasted it and made a condescending face when I said I liked it. It was this faux politeness where she tried to give the impression she was holding back her disagreement, but made a face that said how stupid she thought my opinion was. And then of course her opinion came out anyway as how could she not tell the "truth" about her dislike of the cheese. I hope I never see the judgy cheese lady again. Luckily, the next cheese made me forget about her quickly.

Next was the Quillascut UFO goat cheese. This was super ripe and super enjoyable. It compared to some of the strongest triple creams I've enjoyed from France. It was soft, but not liquidy, and strong without having any ammonia qualities. This was a big cheese that deserved a big wine to go with it. I stupidly only bought a small wedge and should have bought way more.

I'm sure there are plenty of other domestic cheeses that are quite flavorful and tasty, and I'm eager to find them. One cool thing is that these two both come from my home state of Washington. So perhaps, my enjoyment of local cheese will make up for my lack of enjoyment of local wine. I'll try not to complain too loudly as I suffer to find out the answer.

     
     
     
     
     
     
     
     
     

 

 

 

 

 

   

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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