Ring in a new year and (unofficially) a new decade with an ancient foodstuff.
Celebrate with cheese.
More and more people are getting turned on to cheese. Cheesemakers are popping
up around the country. New cheese books are being published seemingly every
week. The first consumer cheese magazine, a quarterly called Culture, debuted a
year ago. And shoppers can increasingly find and buy all sorts of cheese at area
farmers markets and in ambitious cheese stores and even the dairy and deli cases
of their local supermarkets.
Clark Wolf, the author of “American Cheese,” said people turn to ages-old basics
when life gets complicated. That’s why cheese, particularly American-made
cheese, is surging in popularity during these hard economic times.
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