Hello, my friends! Since my cheese recital in mid-February, life has gone on nonstop, and I have only now had the chance to share with you . . . *drumroll* . . . the third installment of “Portraits Plus,” a collaboration between my neighborhood cheese shop Cheese Plus, German photographer Simon Puschmann, The Pantry creative consultancy, and myself! Not only has this project revealed the great allure of artisan cheese, but it has spotlighted the importance of having a knowledgeable cheese purveyor to build community and keep educating us turophiles.
Today, we hear the story of Catherina, whom I have sometimes seen at the cheese counter while perusing the shelves at Cheese Plus.
For her favorite cheese, Catherina chose the beautiful Cacio di Bosco al Tartufo, a gorgeous Tuscan sheep’s milk cheese infused with luscious truffle. A little tart, a little sweet and grassy, and full of heady mushroom notes, this cheese is for the intrepid of spirit!
Catherine explained her love of food, artisan cheese, and Cheese Plus so thoughtfully:
I grew up in a European household. We always had cheese in our lives even though the choices available were rather limited during my formative years. Supermarkets were the new norm which eliminated many of the specialty stores. Since my father was a microbiologist, he wanted us to learn to eat foods good for our bodies (growing bones, teeth, etc.) and foods that would maximize our cell growth. He believed sugar was a treat. We ate cheese and fruit when we wanted a snack or a quick midday meal. Cheese had the calcium and protein for our growing bodies. Besides, it tasted really good.
My dad always told us about the vast assortment of cheeses available in Europe sold in the marketplace or specialty stores. When I had the opportunity to study a couple of years abroad in college (Padova, Italy), the cheese vendors were better than any pastry or candy vendor. The assortments were mesmerizing. Since traveling in Italy was part of the curricula, I travelled extensively, happily eating as many regional cheeses as possible. Furthermore, I travelled to seven countries learning to say cheese in each language. It was difficult returning to California to find a cheese store offering the variety I had learned to appreciate. Fortunately, attitudes towards food were evolving influenced by more people traveling abroad as well as dietary concerns. Cheese was gaining a bigger role in the American diet. The food revolution had arrived!
The Bay Area was leading the way. Cheese displays reflected the European influence in presentation and the products offered. However, the choices seemed rather safe. Nothing seemed too adventurous yet.
During a discussion of cheese with my friends, somebody raved about Cheese Plus. It was relatively new in the neighborhood. Not only did the store offer many of the specialties from abroad, the cheese selections were excellent and dared to offer the traditional selections but with a twist. Who else offered Cacio di Bosco pecorino, a traditional Tuscan cheese, but with truffles? This cheese was better than any dessert. And, it could be eaten any time of the day. Every person who has been a guest in my home has loved this cheese. The remaining cheese (if there is any) goes home with my guests.
Ray’s friendly cheesemongers never fail to share any cheese they think I would like. Thanks to them one of my new family members has remarked many times I serve the best cheeses. Since she is a vegetarian, she eats a great deal of cheese. In her own words she has said she has never seen nor eaten any cheeses like these. They are their own gastronomic adventure to a foreign land.
Some more cheesy info from Ray about the cheese:
A word from photographer Simon Puschmann about his process for this project:
I have always been inspired by German 1920 ́s portrait photographer August Sander and his wish to categorize the world through portraits. His portraits were graphic and strong, straight forward. Straight lines stayed straight lines. He tried to photograph whole groups in single images, like teachers, workers, etc. I like that approach. Sandwich-lovers, cheese-lovers. I have photographed football fans and football players (soccer) teachers and so on – I like that structured approach. I like to look into one group of people at a time and see if there is anything to experience and learn.
Read about the other cheese lovers involved in the Portraits Plus project here: Mark and me!
Visit Cheese Plus at: 2001 Polk St, San Francisco, CA 94109.
