Cheesy Introduction

I love cheese, and I love wine. But for how much I claim to love them, I have realized that I know surprisingly little. For the last two decades of my life, I have been stuffing cheese into my face without ever remembering what type it is, where it came from, and how it's made. Last Saturday, the boyfriend and I were hanging out at Avalon. I was nibbling on various types of brie and Gorgonzola as my boyfriend watched on with mild amusement (he does not like cheese except on pizza), when I realized the waiter who brought me my cheese had not disclosed what types they were. About to ask, I had a moment of self-realization that I would never remember it anyway. It turned out that I was eating brie, truffle brie, Gorgonzola, and dry-aged Parmesan. My problem, you see, is that even when I find a heavenly chunk of cheese, I don't remember the name and I can never order it again, unless by chance and happenstance.

Here is a picture of the cheeses I had. Enjoy the view. As for learning about cheese (and food in general), I will start on that journey little by little...in the next post.