Green Point Room Cheese Platter with Tarago River Jensen’s Red Washed Rind Tarago River Triple Cream Brie-style, Exton Heidi Gruyere, Ewe and Goat’s Milk Feta, originally uploaded by avlxyz.
Q: If you could have only one kind of food for the rest of your life, what would you choose?
A: Cheese.
Q: Really?
A: Well, first I’d say potato chips, because I’m completely addicted to them. But right away I’d see that this wouldn’t be the most wholesome choice, so I’d change it. I’d change to bread, but then I’d remember how grouchy I get when I have no protein, so I’d pick cheese.
Q: That still doesn’t seem very healthy.
A: What do you expect from a diet consisting of only one food? It’s kind of a dumb question.
Q: It’s a hypothetical, for purposes of conversation.
A: OK. Hypothetically, I’d pick cheese.
Q: Any particular kind of cheese?
A: Gruyere.
Q: You seem very sure.
A: Yes. Gruyere is a highly versatile cheese. You can eat it by itself, you can cook with it, you can grate it. It’s the cheese for fondue. It’s a key cheese.
Q: You wouldn’t be cooking with it though. You would only be able to eat it plain.
A: This is silly.
Q: I just want to make sure you’ve thought this through.
A: OK, we’re done here.
See, this is when you can talk to yourself and people don’t look at you funny.
Cheese should be its own food group.
I predict… cheese and spirit party in the future?
(This was delightful).
Spoon: Welcome to my life. Also, one of the big joys of working from home is being able to talk to oneself all the time.
Rachel: Interesting concept. There are a few spirits that play well with cheese — my brother-in-law brought a whiskey-cured cheese to our Superbowl watching, and bleu cheese is surprisingly good with gin — but on the whole, wine and cheese are easier to match. Still and all, nothing wrong with a wine and cheese event when done properly.
(Thank you.)
I love that dialogue! Crisp and funny.
I think I’ll have gruyere for lunch (uncooked) today.
Madhu
Change “gruyere” to “gouda” and I’m in complete agreement.
Gruyere is quite possibly my favorite cheese, too. Here’s a great easy recipe for cheese puffs called Gougeres (goo-SHARE):
1 cup grated Gruyere or Swiss
1 cup water
5 TBSP butter
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 cup flour
5 eggs
Preheat oven to 425. Grate the cheese. Bring water, butter, salt, pepper and nutmeg to a boil. Remove from heat and add all the flour. Beat with wooden spoon until mixture leaves sides of pan clean. Add cheese and beat in. Beat in 4 of the eggs one by one, then beat until mixture is smooth, shiny & firm. Drop by small spoonfuls onto a greased cookie sheet. Beat remaining egg with 1/2 tbsp water, then brush tops of puffs. Bake in upper third of the oven for about 20 minutes until golden and doubled in size. Makes 3 dozen.