As with all natural products, cheese is a living thing which varies according to the means of its production. From one week to another the differences can be noticeable, surprising even.
Nowadays it is possible to find quality goats’ cheese in winter and even lactating ewes’ cheese out of its traditional season. Your only ally in making a sound choice is quality professional advice.
Of course the overall percentage of cheeses offered by impassioned specialist producers is small, but there are still a good number of these impassioned ’die-hards’ who live for their work, their metier. Never forget that you yourself are the final link in a small and fragile chain which produces the very best quality on a daily basis.
Bread goes with cheese like peas in a pod. This bread needs to be tasty yet unpretentious, so make sure you avoid nut bread and similar. Better to plump for rolls or loaves cooked in the heat of a wood-burning oven and leavened bread such as that produced by the Poilâne family in Paris.
Relishes and other condiments :
We may perhaps be considered a little fundamentalist in our views on the best way to taste cheese. Some combinations can be fun and engaging once or twice, but a cheese of outstanding quality deserves to be so respected and to be tasted and enjoyed on its own merits.
On the other hand, a mass produced cheese can certainly be given a new lease of life with a little relish....
The wines :
It’s a subject about which we are all impassioned, wine. Many cheese/wine combinations are of course possible and many are well worth a second try. On this subject you might like to read the excellent article by Olivier Poussier.