Are you mystified by cheese? Do you see a cheese plate and instinctively think that it’s an expensive dessert? Have you ever taken a cheese class?
If your answers are yes, no and no, then you’ll probably be hungry – and thirsty by the time you finished reading. Why? Because cheese is not pretentious, nor is it only for dessert! In fact cheese is something that is made by hand in the same manner as it has for hundreds of years- by farmers! There are certainly machine-made cheeses, but for the intent of this article, all the cheeses are made by hand in the fashion of the cheese maker. So, you should not be mystified. Far from mystified, what is needed to truly TASTE cheese is to cut off your ability of smelling the cheese first. There are many taste receptors in our mouths that are incredibly sensitive, but unfortunately most cheese is tasted with our noses first.
Located in the trendy-eastern fringes of SoHo, where the old city collides with Nolita, the French Cheese Board in its handsome and sleek space. It is filled with ample sunlight and is a very friendly place indeed. This outpost of French culture in the Big City, seeks to demystify cheese by taking cheese out of its usually pretentious context completely. Instead of merely snacking on cheese, they suggest carefully tasting cheese, but not overwhelming the plate with superfluous parts. Instead of a grilled-cheese sandwich, serving a small cheese slice- served simply with dried fruit, plain crackers (so not to overpower the delicate flavors in the cheese) and perhaps some coins of slightly dry baguette will more than suffice.
Cheese in this manner is a compliment to food, not a means to an end after dinner when you are full.
Francois, the gregarious and ever-smiling “Professeur de Fromage” comes from a long line of cheese makers. His studied and conversational flair of instruction is filled with humorous narratives and beneficial hints. All of these made even more interesting because of the ultimate enjoyment of the finest cheeses available. He demystifies the different varieties, goat, sheep, cow- and breaks each one down into its unique components of flavor. Sour, sweet, tangy, umami- what? What is that? I think it’s the indescribable flavor. The one between here and there. Confusing? Perhaps it is- but after taking a most basic class at the French Cheese Board you’ll certainly be less confused, and considerably more knowledgeable in the art of cheese.
Getting back to how flavor is revealed, Francois covers your eyes with a black eye mask and closes off your nose with a kind of swimmer’s nose clip. This is to encourage feeling the texture of the cheese through your fingers, without smelling the cheese, nor viewing it.
Is the cheese dry, soft, grainy, crumbly, wet, sticky, polished…?
The list of textures goes on and on.
French cheese comes in all forms, from hard, used for grating, to liquefied and unctuous, meant to be spooned and savored. There are many varieties and no, cheese is not just for dessert. It makes for an incredible aperitif with hand cut slices of black footed Spanish Iberico Ham, meant to stimulate the appetite.
Sure, you can enjoy cheese without a blindfold on and certainly without a nose clip blocking your passage to the ability of scent. But isn’t it interesting to dismiss most French cheeses because they may be overly assertive in aromatics. That is certainly a fact of life when dealing with washed rind cheeses and still others that turn into liquefaction through aging and cannot be eaten without a spoon, it would just be too sloppy!
Cheese and the study of cheese is as easy as taking a walk down to the French Cheese Board, conveniently located at 41 Spring Street in Nolita. Bring an open mind and taste yourself into another way of being. One that embraces the passion for hand-made cheese!
