I love sharing my food and cooking experiences. And I truly enjoy feedback and often learn from and encouraged by it. The free flow of information is one of the things I like most about social media and the Internet in general. And when you’re doing things on your own, the value of the support I’ve gotten for my various ventures is immeasurable.
And I even accept criticism—of the constructive kind. I do draw the line when it comes to being criticized for the kinds of cheese I make. I mean, really, what business is it of yours?
I have been criticized for making mostly fresh cheese. According to some, one apparently cannot call oneself a cheesemaker if you don’t make hard, long-aged cheese. I beg to differ.
And though it’s no one’s business but my own, and though I really don’t feel a need to explain my cheese-making choices, I’m going to. Why? Because I’m sure there are people who actually believe that. And it may stop them from making cheese. It shouldn’t.
Fresh cheeses are just that—they are meant to be consumed within a short time from making. Some people do age them a bit, but not nearly as long as other cheeses. I do have some hard cheeses and bloomy rind cheese aging, but we’re talking about not being ready for months. I want cheese I can make and eat now.
I love the versatility of cheeses such as fromage blanc. Yesterday, I served some with fresh peaches. Major yum factor. You can also add a variety of seasonings to suit its use. Yesterday’s fromage blanc was just salted. But I’ve also made smoked paprika versions and put chives in some. Add garlic for cheese you’re going to use in a pasta dish or vegetable lasagna, and you add an extra layer to the flavor profile.
I detest bullies of all kinds. And criticism for a preference of one thing over another is not new to me. I’ve been criticized for actually liking to knit garter stitch projects. Hey, that’s my business, too. Don’t let cheese-making bullies keep you from making whatever cheese you like. Or from making cheese in the first place. Make what you like, and you’re more likely to make it again.
© Copyright 2013 Ida Walker, All rights Reserved. Written For: The Enabling Cook