Of dairy productsPosted: February 8, 2011
First off, let it be known that while I may not be a connoisseur, exactly, I really, really love cheese. Within walking distance from my apartment in Los Angeles was (and remains, though I’ve departed) the The Cheese Store of Silverlake. I was a frequent customer of said cheese shop and they had much in the way of fantastic imported and local cheeses. Now here in B.A. there is no dearth of cheese shops, little corner stores which offer Argentine-made reggiano (sometimes called reggianito here), provolone, queso fresco and–a real favorite of locals and truly delicious–queso roquefort. I must admit, though, that the quality and diversity of the cheeses you can find leaves much to be desired. Sure you can buy brie or camembert, but only President–the Kraft of France. And cheddar? Alas, not at all, unless you count the single slices of American cheese as some corrupt form of the original.
The other thing they lack is milk that doesn’t terrify me. Milk is sold here in boxes or bags and isn’t refrigerated. They even serve it at room temperature most of the time. This is entirely common throughout South America in my experience but let me tell you, as a lover of cereal it pains me to be without the milk to which I have grown so accustomed in my short life on this, the loveliest planet.
So, my American readers, in my honor I beg of you, be happy in the vast diversity of cheeses you can find in the States. Be joyous each morning as you slurp the sugary, cold milk that remains when all the Fruit Loops have been eaten and know that while we may not be France, we can really rock the magical world of dairy.