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You can develop and improve your appreciation for cheese, you don't need to be born in France or Switzerland for that. I'm not from one of the big cheese natio

You can develop and improve your appreciation for cheese, you don't need to be born in France or Switzerland for that. I'm not from one of the big cheese nations of Europe, when I grew up we had one kind of cheese for everything, but a couple of years ago I tried to broaden my palette, buy everything I could in local shops and supermarkets, and remembering twenty different kinds of cheese is not difficult. What also helps is that these cheeses are significantly different, so Emmentaler, Camembert, Parmigiano Reggiano, Mozzarella, Bavarian Blu, Manchego, Pecorino, Gouda, Feta, etc, they all are very different, and most supermarkets in Europe have them all, so you can try out things easily.

wincy 3y ago
One day I need to visit Europe and spend a week just eating cheeses. I’ve tried buying most of these different cheeses in an upscale American supermarket and have been very disappointed. Even the ones imported from Europe, every variety just sort of tastes either gross or too similar. I swear Manchego tasted better 20 years ago the first time I had it in the US, maybe then big business got ahold of it. The best cheese I’ve ever tasted as an American was actually an expired Limburger cheese. It had such an amazing taste, I’m not joking. But it was at a weird outlet store that sells expired food and I never saw it again. The only semi exception to this rule (although I still have to make sure it’s authentic!) is buying Parmigiano Reggiano, that stuff is a staple in our household. Then again the best steak I’ve ever eaten was a 45 day dry aged steak, so I guess I just like funky flavors. Tasted like the most amazing cheese + amazing steak at the same time.