Image via WikipediaWords of wisdom from the American food writer M.F.K. Fischer (1908-1992):
Wine and cheese are ageless companions,
like aspirin and aches, or June and moon,
or good people and noble ventures.
Sometimes you look at a couple and you think: What are they thinking? This will never last, and then, low and behold, twenty years go by and they're sending you postcards from their second honeymoon in Maui. It just goes to shows. You never can tell.
Wine and cheese, for example. I know what you're thinking. You're thinking: you are crazy, Margaret. No one less than M.F.K Fisher called wine and cheese "ageless companions." Entire parties are devoted to wine and cheese. Restaurants have wine and cheese hours. Magazines have wine and cheese columns. But I'm going to take the contrarian position here. Wine is good. Wine is fine. Wine is a lot of fun. But cheese...well, that's next to butter.
Personally, I go for your soft, gooey cheeses. Your bries, your Humboldt Fogs. My feeling is that if you are going to eat cheese you should go try to pack as much fat and cholesterol in it as possible and really make it a decadent experience.
That being said, I'm also a fan of goat cheese, which my sources tell me is a healthier, lower-fat cheese experience. Goat cheese is like a demilitarized zone in my house. Some people feel strongly for it, some people feel strongly against it. Peace is kept by keeping your opinion to yourself. But, really, how can you not love something so perfectly white and creamy? Smear it on fresh bread, sprinkle it on a salad, pair it with a pear; it's like eating a cloud. Plus, it's almost healthy so you can feel smug! And that's always a plus.