Fine Cheese & Charcuterie August 2017

It’s simply not fair that although I’m a professional editor, have made my living in the gourmet food business for most of my adult life, and have so far published two books (and counting), my wife of almost 20 years routinely beats me at Scrabble, is the far better cook between us, and will no doubt pen a bestseller long before I do. I now add to this ignominy the fact that she has perfected what I consider to be the best biscuit for cheese I’ve ever had, despite that cheese is supposedly my bailiwick in the magazine trade. I suppose I should consider myself lucky that I have such a thoroughly talented domestic partner (she’s also a gifted gardener, seamstress, baker, and doubtless many other things she’s not yet put her hand to), but I can’t help the feeling that I’m outdone. Also, because of all the years I’ve imported, sold and wrote about housewares, it’s long been a joke in our family (or is it?) that she married me for my cookware. Well, at least I can still lift heavier things than her. 

Being in and around the cheese business, it’s usually me supplying the interesting cheeses for said biscuits, a task I’m always happy to fulfill. In fact, many times I don’t even have to leave the house to do so since I often receive samples from cheese companies that want me to taste their wares. As with any category of samples this is not always a good thing but mostly it’s a little like Christmas when a box arrives at our door marked “Perishable”. This is true of a recent arrival from Emmi Roth to let me know about their best holiday cheeses as we approach the fourth quarter. Inside the insulated wrapping there was a beautiful wood box containing some outstanding examples of America’s prowess in the realm of cheesemaking, as well as a couple that confirm Switzerland’s high standing in the hierarchy of the world’s cheese. I’ll be writing extensively about these delicious cheeses in the next issue as most of you will be planning your holiday buying. But I’ll say this much. One look inside the box sent Sydney scurrying o to make more biscuits. I’ll let you know when she plans to start packaging them! 

Good luck with the final days of August and we’ll see you after Labor Day. 

Cheers. 

James Mellgren 

Managing Editor, Fine Cheese & Charcuterie 

jmellgren@gourmetbusiness.com