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>Hello, Lucas, >> >>Sometimes "dessert" involves a cheeseboard accompanied >>by fruit (and of course, more wine). > >Uh, are you allowed wine (let alone <i>more</i> wine)? > I'm not and won't be allowed for another 4 years >(until age 21). At home as well as in public. > >>The idea of >>having different cheeses with cold meats, as a starter >>not as a dessert, I think is a Mediterranean thing >>rather than a British thing. > >I think the before option is preferred. I have an >expectation, based on a life-long experience, that >dessert is sweet - pie, cake, ice cream, fortune >cookies (after Chinese food), etc. More often than >not around my place dessert is served a couple of >hours after the meal do we can pig out with the food, >then digest some of the meal leaving room for the >dessert. Kind of Roman. >> >>I like the idea of having pudding (like apple pie or >>apple crumble, hot, with hot custard) *after* the >>cheeseboard. But sometimes my parents just think I'm >>greedy. > >I think I would fill up with the cheese and have no >room for the "pudding" (let's not get into the >definition of "pudding" again). Or is there some >established etiquette that prevents you from eating >everything in sight? Quite un-American, that. >> >> >>Proper cheeses are not wrapped in little plastic >>packages except in ideas like cheese advent calenders. > >Oh? Assuming that consumers (you and I in this case) >don't keep a cow in the backyard, milk it and make our >own cheese, it follows that we have to buy it from the >farmers and etc. who do that for us. How do you buy >your cheese? Here we have 3 choices: Some >manufacturers package larger blocks of their cheese, >called "bricks" in tough shrink-wrapped plastic film >and these bricks are sold in the supermarkets like any >packaged food. Others sell cheese sliced in sealed >plastic packs of a small number of slices or shredded. > For smaller chunks the supermarket buys it in large >chunks (I have never seen any so I don't know what >they look like), then cuts it into smaller chunks, >wraps it in thin shrink wrap, labels it and sells it >like the bricks and packaged slices. Finally, we have >delicatessen style where large cheese wheels are >displayed and the clerk cuts off a chunk for you. >That chunk has to be packaged somehow, it's not handed >to you like an ice cream cone. Usually its a plastic >bag of some sort. Therefore we always buy our cheese >in "little plastic packages". How do you get yours? > >Mr. Simons did clear up one misunderstanding on my >part. If the cheeseboard is prepared by a restaurant >then I can see how they can afford to offer a >selection. If we have to do it at home we must buy a >large chunk of each type and cut off bite sized >pieces. Will the rest keep or go moldy? > >>Which my parents started buying for me because they >>decided that I eat too much chocolate. > >That's a parental fallacy. In reality there is no >such thing as too much chocolate. > >Sideboard: Cheese snack invented by Jerry > >FIRECRACKERS > >4 saltine crackers >2 Tbs shredded or one half slice pepper jack cheese >1 Tbs salsa >1 squirt Tabasco sauce (may be omitted for safe & sane >firecrackers) > >In a small microwave-safe bowl or cup, crush the >crackers. Top with the cheese. Microwave on high for >15 seconds or until the cheese is bubbly but not >browning. Add the salsa and Tabasco. Eat with a fork. > >Enjoy
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