Spencer Chesman Gourmet cheeses are edible miracles that stimulate the senses in ways no other food can match. This quote probably does not refer to cheeses like the mild, gummy yellow cheddars that so many of us select as our default choice. Rather, it speaks to the supple, aromatic, savory cheeses made by skilled artisans in remote regions. Once you discover the world of cheese beyond individually-wrapped slices and gooey pizza toppings, you will become as passionate as the most devoted connoisseur. A fire will ignite inside you that will never be quenched.
Cheeses loosely fall into three categories.
Industrial cheeses are produced for food processors who need bulk amounts of cheese to use as an ingredient in products such as cheese-flavored crackers or even dog food. Commercial, mass-produced cheeses consist of waxy, pedestrian cheeses such as yellow Cheddar and Monterey Jack. Finally, gourmet cheeses are of a premium-quality and are prepared to elevated standards by fine craftsmen and craftswomen. They are made only from selected milk stock and thus each variety can only be produced in its particular geographic region. True Roquefort only comes from Southern France, just as true Fontina can only be made of milk from Italy's Val d'Aosta region.