by Andrew Chalk
Rich Rogers, owner of Scardello Artisan Cheese, is nothing if not persistent. At the American Cheese Show last year he tasted a cheese named Salers and had an aha moment. It was God’s cheese and he had to have it. He gave the vendor an order for a wheel, price unseen. Only later, while waiting for delivery from France, did he have symptoms of buyer’s remorse at not having firmed up the price. It turned out price would be the least of his ‘Salers Problems’.
His east coast importer called to confirm that his wheel was on its way and just entering customs. It never made it out. The FDA, always protecting us from ourselves, had seized the wheel because it contained cheese mites. Cheese mites are tiny organisms that both live on certain cheeses and contribute to flavor. They have existed virtually forever. Their crime? According to the FDA, some people are allergic to them. Continue reading
by Rich Rogers
Rich from Scardello, our city’s resident caseophile, sends word that his cheese has been highjacked. Listen in on his tale of woe and console him by checking out a few cheeses that made it to the shop on Oak Lawn in Dallas.
The Salers cow in the picture is not happy with the FDA, and neither am I. Is it bad to say that about a department of your government? If it is I don’t care. They have my cheese and they aren’t going to let it go. They’re only doing it to protect us, but lately they have been overly protective. Queso in point – my cheese.
The best thing I tasted at the winter Fancy Food Show was a piece of Rodolphe’s Salers. This incredible hard cow’s milk cheese was so packed with complexity and incredible flavor. (His 3 year old Mimolette was not far behind in the amazing category.) I liked the Salers so much I ordered a 50 pound wheel and didn’t ask how much it was going to cost. I didn’t care what it cost, it was THAT good! Continue reading