As professional cheesemakers, it is our duty to continually gather more cheese information. Trying new cheeses, especially other handmade artisan cheeses, is one of those difficult tasks...
But seriously, it is important to try as many cheeses as you can, simply because it expands your base knowledge. Benjamin can tell me about dozens of cheeses, because he makes a point of seeking them out. Knowing the different flavour profiles it's possible to develop is really good information to have, and simply being familiar with the wide range of products available is useful when deciding what would fit well with your customer base.
Last night Benjamin told me he had picked up a new cheese to try, and I had better get a taste before he ate it all. I had a slice today, and immediately understood what he meant. It was a fantastic aged goat cheese from Consider Bardwell Farm in Vermont. Aged for over 6 months, the Sardo-style cheese is quite firm, with a sweet and very tangy flavour and an excellent edible rind. I had a second slice.
But seriously, it is important to try as many cheeses as you can, simply because it expands your base knowledge. Benjamin can tell me about dozens of cheeses, because he makes a point of seeking them out. Knowing the different flavour profiles it's possible to develop is really good information to have, and simply being familiar with the wide range of products available is useful when deciding what would fit well with your customer base.
Last night Benjamin told me he had picked up a new cheese to try, and I had better get a taste before he ate it all. I had a slice today, and immediately understood what he meant. It was a fantastic aged goat cheese from Consider Bardwell Farm in Vermont. Aged for over 6 months, the Sardo-style cheese is quite firm, with a sweet and very tangy flavour and an excellent edible rind. I had a second slice.