Twenty-plus years ago (when I was a mere lad), through an odd but fortuitous set of circumstances, I was invited on an extraordinary press trip to Spain, the purpose of which was to experience firsthand the broad range of Spanish cheese. It would be the first of three trips, each focusing on a specific milk type – sheep, goat and cow– and I was lucky enough, and in fact was the only one, to go on all three trips. It changed my life in many ways, not the least of which is that it launched my career as a food writer. I also fell deeply in love with Spain, the Spanish people (a few in particular) and the world of Spanish food and wine. Since then, I have written extensively about the food and cuisine of Spain. In fact, my first book was all about Spanish tapas. In Passport to Fine Cheese this month, on page 5, I relate a story from one of those trips. I hope you enjoy it. I have many more, and like this one, they’re mostly true.
Much of the country is breathing a big sigh of relief about now as spring is springing up all over. Retailers are gearing up for grilling season, and for some, a season when cheese sales can lag due to the hot weather. Some people avoid cheese in the summer but I think it’s a perfect hot weather food. I have a few ideas about cheese for summertime dining based on years of experience and I share them in our feature, “Summertime in the Deli” on page 10. While you’re at it, you can spice up your cheese and charcuterie with a variety of complementary condiments. You’ll find a bunch of good ones in The Sideboard as this month’s gallery looks at condiments.
May is a great month. Graduations, Mother’s Day, Memorial Day weekend, baby vegetables and lots of spring milk on dairy farms throughout the land for making great cheese.
Happy spring, everyone.
James Mellgren
Managing Editor,
Fine Cheese & Charcuterie
jmellgren@gourmetbusiness.com