![]() ![]() Schultz-“smack-dab” in her sixties, as she liked to say-was cutting and wrapping their charcuterie selections. I cut a portion from the refrigerated glass case by the checkout counter. ![]() I could’ve kept them in my shop for hours sampling cheeses that would elevate even the most basic recipes, but I’d learned in my years training in cheese shops all over the country not to overwhelm the customer on their first visit. The newly married couple would be hosting their parents for the first time and were relieved to get help with dinner ideas. It’s very easy to make, but sure to impress.” “This artichoke risotto is amazing with Taleggio cheese. When their smiles told me I was right, I handed them a recipe card. I watched for their reaction, knowing they’d sense a pudding silkiness on their tongue just a moment before delighting in its mellow sweetness and lingering earthy aftertaste. ![]() “Taleggio.” I presented the younger couple with a sample of the dense, pale yellow cheese with its orange edible rind. ![]()
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