Americans, to put it mildly, don't know how to eat cheese. And why should they? Aside from Wisconsin or Vermont cheddar, cheese is not something Americans have grown up with. Our idea of cheese is melted over a hamburger, sliced for ham and cheese sandwiches or as part of a tray carelessly put together to keep away the hunger pangs before a meal. Worse of all, we serve it straight from the refrigerator.
In Europe, particularly in France, cheese is as venerated and enjoyed almost as much as wine. Wine and cheese have many similarities including the fact that both are fermented, complex and have a rich heritage. Just as wine can be made from different grapes, cheese can be made from the milk of different animals. Where the grapes are grown and how they are cultivated will be reflected in the wine, just as where the animals live and what they eat will be reflected in the cheese. That is why terroir is just as important when pairing cheese with wine as it is when pairing wines with food. In other words, if it grows together it goes together. It's as simple as that.
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