Steve Ehlers - The Complete Idiots Guide to Cheeses of the World

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About the Authors

Jeanette Hurt is an award-winning writer and author based in Milwaukee, Wisconsin, where she has written about cheese for more than a decade. Her articles can be read in Relish, Saveur, Gourmet, Wine Enthusiast, Budget Travel, and a plethora of in-flight magazines. When shes not writing about cheese, traveling to cheese regions, or eating cheese, shes spending time with her husband and their dog, Olivia, walking along Lake Michigans shoreline. Visit her website at www.jeanettehurt.com.

Steve Ehlers has been in the business of food all his life. He remembers helping do inventory at his fathers store when he was just six years old. It was living in Paris, though, that led Steve to his lifelong passion for cheese. Today, Steve is the owner of Larrys Market in Milwaukee, the specialty cheese and gourmet store that his father started. A board member of the American Cheese Society and the Dairy Business Innovation Center, he frequently teaches classes and assists new cheesemakers. He has been a retail packaging judge for both the U.S. and World Cheese Championship contests, and an aesthetic judge for the American Cheese Society. Steve has also been a retail judge for the National Association for the Specialty Food Trade (NASFT) Annual Product Awards. When hes not enjoying cheese, he spends time with his wife, Cindy, and their two sons in their home in Cedarburg, Wisconsin.

Dear Reader,

Most cheese connoisseurs remember the first cheese that made them fall in love with cheese. For me, it was Cure Nantais, a bloomy rind cows milk cheese. I was on a bike trip, traveling through the romantic Loire Valley, and every evening at dinner they served us a cheese course. Most of the cheese courses were good, and I enjoyed them, but one night they served Cure Nantais.

It was sublimea smoky, velvety cheese that did what all good cheeses do: it woke up my taste buds. I liked cheese before, but after tasting that cheese I began to love cheese with a passion, and I started seeking it out like I never had before.

Because youre reading this book, Im guessing you know what I mean. Youve had at least one cheese make you swoon. Its flavors just wouldnt let you go, and after you had it, you searched high and low to find it again, to recreate that special tasting experience.

The trouble with falling in love with one cheese is that youre bound to fall in love with other cheeses, too. This book will help you not only learn more about that one cheese you adore, but it will also introduce you to new cheeses that youll be passionate about, and teach you how to find more. It will also help you understand why good cheese is so goodwhat sorts of special techniques and passions go into making a great cheese. And the more you know about cheese, the more you will enjoy it.

Happy eating!

Jeanette Hurt

In arranging a cheese tasting or cheese plate, sometimes purchasing a large wheel or half-wheel adds panache to your display, as the big wheels of cheese add visual appeal to this assortment of Wisconsin cheeses. (Wisconsin Milk Marketing Board)

The cheesemaking tradition in Mexico and most of Latin America began with the Spanish conquistadors; today, the wide variety of cheeses that originated in Latin America are made in the United States (and sometimes exported to Latin America) like these cheeses, which are made in Wisconsin. (Wisconsin Milk Marketing Board)

Cheese curds, if theyre freshly made, squeak in your mouth when you bite into them. (Wisconsin Milk Marketing Board)

Van Gogh Gouda is one of the few cheeses that actually pairs well with chocolate. (Roth Kase)

Brie was first made in a region just outside of Paris, France, but today its made all over the world, including Wisconsin. (Wisconsin Milk Marketing Board)

Like Brie and Camembert, Les Freres is a bloomy rind cheese, but its an American original produced in Wisconsin. (Wisconsin Milk Marketing Board)

Stilton is considered to be one of the best blue cheeses in the world. (Roth Kase)

Wisconsin Gorgonzola has taken top honors at many cheese competitions, even when competing against versions made in Italy. (Wisconsin Milk Marketing Board)

While France is known for its goat cheeses, other countries, including South Africa, make delicious chevres, including this Foxenburg Crottin. (Agri-Expo South Africa)

Gruyre is an integral ingredient in many Swiss fondues, prized for its meltability, and this Gruyre is made in Wisconsin by a Swiss company. (Wisconsin Milk Marketing Board)

When pairing wine with cheese, sometimes fruit helps to bridge the flavors of the cheese with the wine, as with South African washed rind Porto Bello Choice with this South African red wine.

For many years, South Africa just produced cheddar and Gouda, but today this countrys cheesemakers create many other versions of international cheeses, including Stellenbosch Cheeses feta and Zandam Cheeses Fior de Latte, a type of fresh mozzarella. (Agri-Expo South Africa)

Bread and cheese are a classic food/cheese pairing, as these homemade bread sticks add a crisp bite to the soft, crumbly cheeses on this flight.

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