US Airways - March 2013 - (Page 25)

Wine & Dine explore Taste, Savor, Enjoy Cheese Wizardry Skilled, passionate troops in the American food revolution are turning out artisan cheeses like never before. By Scott Jones America has a longstanding love affair with cheese. It’s a classic comfort food, even when playing a supporting role. Where would macaroni or pizza be without their cheesy companions? Dullsville. Just think about how much better a burger tastes with melted Monterey Jack, or the transformative power that freshly grated Parmigiano-Reggiano has in turning a bowl of humdrum pasta into something extraordinary. Yet, somewhere along the way we lost our connection to the real thing. Handcrafted cheeses have always been available for food lovers in the know or those early adopters of the local-food movement. But, as with many of our food choices, convenience trumps flavor and we choose processed “cheese food” in the form of plastic-wrapped slices and cardboard-entombed blocks. And let’s not forget about cheese dispensed from a spray can. Thankfully, the pendulum is swinging the other way. As the American food revolution con- ★ photos by Dhanraj EmanuEl tinues its march into communities, from farmers’ markets to cheese shops to grocery stores, access to high-quality domestic and international cheeses has never been greater. Full of flavor and possessing a deep sense of place (or what the French call terroir), these artisan cheeses are the antithesis of those produced in an industrial setting. “True artisan cheese is made almost entirely, if not entirely, by hand,” says Laura Werlin, a cheese aficionado and author who insists that whether the production is small-batch or large-scale, the critical compo- nent is the hands-on craftsmanship. “There has to be someone guiding the process not only from a technical standpoint, but from a visceral point as well,” she contends. Marcia Barinaga, of Barinaga Ranch, agrees. “The economics are such that I wear lots of hats, but I find everything about caring for the animals, having a dairy, and pressing the curds incredibly rewarding,” she says. Barinaga, a PhD and former science journalist, views her family’s commitment to overseeing every step of the process as key to the success of their acclaimed Spanish-style Clockwise from top: carolina moon by chapel hill creamery, Baserri by Barinaga ranch, Pleasant ridge reserve by Uplands cheese company, Winnimere by Jasper hill Farm, Thomasville Tomme by Sweet Grass Dairy, and Bent river camembert by alemar cheese company usairwaysmag.com march 2013 25 http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - March 2013

US Airways - March 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Musical Pilgrimages
Hub Crawl: Denver Airport
Wine & Dine: Chef's Tables
Wine & Dine: Artisan Cheeses
Great Escapes: Cypress Inn
Adventure: Washington, DC by Bike
Great Escapes: The Gathering in Ireland
Adventure: Puerto Rico Golf
Charlotte EDC
Great Escapes: Barcelo Hotels and Resorts
Gear Up: The Smart Kitchen
Travel Feature: The Rome Less Traveled
US Airways Feature: Order Up!
Great Tastes: Phoenix Dining
From Philly, With Love
Route of Discovery: San Luis Obispo, California
Atlantic 10 Conference
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - March 2013

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