Surdyk's

Today is my birthday and despite my being removed from childhood or even adolescence by a good many years, people still buy me presents. I'm not big on getting a lot of "stuff", so I have tried to have years where I refuse gifts, I include on party invitations the words, "no presents necessary", I even use ALL CAPS. I also know how hard it is to feel obligated to find someone a gift. I wanted none of that for my friends and relatives. Alas, it seems that our society is stuck on the idea and forever there will be wrapping paper and bows coming my way. The good news, there is an answer. A million dollar, never get stuck at the mall again idea. Food (That's it...the idea is food). Brilliant, yes. Simple, yes. Easy to justify and feel good about. I think so.

The cheese available in the United States has changed dramatically in the past decade. From coast to coast, the quantity and quality of locally made cheese has increased, and so has our interest in sampling new and different types. From Brebis (sheep’s milk cheese) to Chêvre (goat’s milk cheese), and from a triple cream to a Tomme, we are wide open to new tastes and textures; but we may not be up to speed when it comes to taking care of this fragile food.

To be able to fully enjoy the flavors of a cheese it needs be stored properly and served at the right temperature. Those delicate wheels, wedges, blocks and logs that have been carefully coaxed to ripened perfection and are teeming with beneficial microorganisms that deserve better treatment than in your fridge and on your counter.