November 22nd, 2006
Now I’m not particularly patriotic but I get really into the all-American cheese board for Thanksgiving. I guess I feel like all the smaller scale dairy farmers and cheesemakers in the states represent the entrepreneurial and pioneering spirit that makes me feel inspired about our country. I do understand that lines at the specialty cheese shop swell during the holidays but I’ll admit that my two favorite days to volunteer to emerge from my post in the basement and sling cheese behind the counter at Murray’s were the day before Thanksgiving and Christmas Eve.
I loved these shifts because:
a. Most customers shopping on those days were willing to invest time in the line and tolerate the hectic scene because of their commitment to having cheese as part of their big holiday meals. That alone warmed the cockles of my heart.
b. Many of these shoppers reminded me of my father when he shops during the holidays: relatively good humored even in their bouts of impatience, interested in spirited banter with the “experts” on the other side of the counter, and often not incredibly tactful (this makes for better storytelling later).
c. People were under duress; they wanted their holiday meals to be excellent and were often more willing to swing out and taste new things for possibility of discovering an unknown, out of the park, home run.
d. I didn’t usually have to work until closing- just to be totally honest- this is the perk of being a volunteer and a tribute to the generosity of the managers of the store who valiantly sent us home as early as they could.
So many of the things on my list meant that I could get customer to try American cheeses and many of them were pleasantly surprised. I LOVED this… both because I am incredibly excited about artisan cheese in this country AND because I love surprising people and being right (again- brutal truth).
Enjoy your Thanksgiving holiday, whether there is cheese on the table or not (gasp!), and check back with Cheese by Hand for a review of our T-day cheese board.
Hot listed cheese of late for me are:
Twig Farm: Anything. Everything. Seriously. Michael Lee is making sweet dreams for us while living out his dream as a cheesemaker and goat farmer. Square Wheel, Goat Tomme, Twig Wheel… get what you can.
Meadow Creek: Grayson that is pudgy should not be left behind. Buy extra because if you have leftovers you can make a smashing panini with this cheese, a little bit of jam (I used fig), and some lightly sauteed shallots.
Jasper Hill: Bartlett Blue. Do not overlook this cheese in favor of Stilton. In fact, being who I am I would bring it home and tell people I had the best Stilton they’ve ever tasted… and then when their eyes roll back upon tasting I’d break the news that Stilton’s days at the top of the holiday blue list are numbered.