Village Squire, 1976-10, Page 28SQUIRE'S CHEF
A delicious look at cheese
BY RON RUDD
Cheese as a topic for October seems a
reasonable choice. Cheese is a word that, in
English, is derived from Old English, cese;
Old Saxon, Kasi; Old High German, Chasi•;
Latin, Caseu§. It is defined in the concise -
Oxford Dictionary as food made of pressed
curds. This definition is far from the
wondrous variety of taste, texture and
tantalizing aromas of the thousands of
varieties of cheese available on the modern
market. It would be sheer folly to try to even
begin a list.
I would like to suggest Canadian Cheddar
as a beginning. This cheese, while not a
Canadian native, has become a product of
distinction among a long list of cheeses of the
world. Its origin' is said to be around Wells in
Somerset. Cheddar was in fact known as
Somerset cheese and was made only from
May to September.
Cheddar type cheese is made the world
over and is even imported into the country of
its origin. The cheddar made in Ontario is
superb when treated with respect from milk
to finish, but often resembles grandma's lye
soap when treated with carelessness in any of
its processes or storage.
The only cheddar fit for the discriminating
palate is "old". The fine, strong, rich,
characteristic cheddar taste is unlikely to be
fully developed in the so-called mild or
medium cheese.
Since personal preference plays such an
important part in taste for cheese. there will
be no further comment.
Here are some suggestions for using the
oldest man - made food. First, eat it as is
accompanied by crusty bread I'm speaking
now of course of our own incomparable
cheddar. The beverage to accompany should
be just whatever takes your fancy. A good
hearty ale, cheddar, bread and. pickled onions
is what is called a ploughman's lunch in many
English rural pubs. Robust Burgundy does
well with this robust cheese. Try cheese and
fruit, apple, pear, grapes as a fine finish to a
meal.
A breakfast omelette with grated cheddar
all runny and delicious with hot brown whole
wheat toast is without' equal. Remember an
omelette is to be tenderly treated and cooked
with care.
Some Turophiles claim that cheese should
never bee eaten with crackers, crisp bread or
toast. The suggestion doesn't really hold after
you try thin slices of old cheddar on hot
whole-wheat toast with lots of raspberry jam
and cups of strong coffee liberally treated
with cream and Demerara sugar. That's
another memorable breakfast that provides
protein in a most en ,\ able farm
•GOLRMET
COOKWARE
•H.4 NDCRAETS
•GIFTS
•A.VTIQCF.s
•HO.MI MA1)I
SCOTTISH
SHORTBREAI)
HOURS:
Monday. Tuesday
- 10- 6 p.m.
Closed Wednesday
Thursday, Friday
& Saturday
10-6p.m.
Sunday 1:00 - 6:00 p.m
THE KITCHEN CUPBOARD
QUEEN ST , BLYTH. ONT
HWY NO 4
TEL 519-523-9672
26, VILLAGE SQUIRE/OCTOBER 1976
Toasted cheese sandwiches made with Old
Cheddar will cause you to forgo such
sandwiches made with any other cheese.
Here are some suggestions to tempt you. Use
whole wheat bred for the sandwich. The
improved taste sensation will delight you. Put
thinly sliced dill pickle inside the sandwich
before toasting. Try this idea substituting
thinly sliced sweet onion tor the dill pickle.
Combine sweet pickle slices and onion for
another taste sensation. Success is assured
with toasted cheese sandwiches if they are
toasted slowly The goal is completely melted
cheese and brown outer crust without black
edges. Try a slice of ham ot: luncheon meat or
corned beef (canned) or any other slice that
takes your fancy.
Toasted cheese was.enjoyed by the Roman
Legions They toasted Cheshire cheese on the
points of their swords. Some people "fry"
curds today. Teflon pans are a great boon to
devotees of this form of cheese. Simply felt
fresh curds slowly and carefully in a teflon
coated pan until the cheese is melted and
crusty and brown. Try this and see what kept
the Romans in Britain for several centuries.
Cheddar toasts as well as Cheshire by the
way.
Everyone likes macaroni and cheese. Use
lots of old cheildar tor best results. By the
wav it is po,ahle to produce a dish better
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