Bastion of clean living Keith Richards once said that he won't touch cheese: "Fermented milk is not the ideal choice for everyday eating, that's all." But Tenaya Darlington, who wrote the new cheese guide "Di Bruno Bros. House of Cheese" (Running Press, $25) has an arsenal of cheeses to convert picky eaters:
If you think you hate feta . . . try Bulgarian feta. The overwhelming saltiness of traditional Greek feta turns some people off, but Bulgarian feta, made with goat’s milk, is creamier, so it absorbs less of the brine. Bake it with whole dates at 350 degrees for 20 minutes, then drizzle it with honey.
If you think you hate goat cheese . . . try Pantaleo, a Sardinian goat cheese without the goat flavor. It smells of citrus and tastes of pistachios, and is great for a midnight snack. Grate it over steamed asparagus and salads, or use it in pesto.
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