To Cheese or Not to Cheese, Is It Really a Question?

Ben Franklin, in his delightfully witty Poor Richard's Almanac writes that "Beer is proof that God loves us and wants us to be happy." And, becoming more immersed in English culture, I'm realizing the verity of this claim. However, I would suggest one small yet crucial amendment to his assertion: "Beer is proof that God loves us and wants us to be happy, yet beer is nowhere near as wonderful as cheese." Other than peanut butter and jelly (jam, for the Brits) sandwiches, eating most any type of cheese brings me comfort and happiness in ways that never cease to amaze. To be sure, I don't appreciate all of them: bleu, swiss, gorgonzola, and sometimes parmesan are simply too much for this American palette. Yet, gift me with a slice of cheddar, or colby jack, or brie, or mozzarella on a cracker (Triscuit's roasted garlic, especially, if you were wondering) with a dollop of dijon mustard and, like giving a dog a good back scratch, you've made a friend for life.

Almost needless to say, stumbling upon this shop in Oxford's Covered Market quite literally caused my mouth to drop open, stopping in my tracks in the midst of scurrying shoppers clamoring for the wares of the place, any doubts I had about Divine intervention immediately evaporated:

The first time I stopped by the Oxford Cheese Company, I didn't try, or buy, any of their offererings, for I was struck mute and dumb by its magnificence. However, returning last friday with renewed focus I set out to buy a wedge of brie for a dinner with a few friends. After the coureous cheesier (like chocolatier? What is the name of the profession for one who harvests cheese? A dairyer? A derrier?) selected a wedge well-suited for four diners, forgiving my inability to convert pounds into grams, I asked to try a few samples from the other blocks. The applewood-smoked gouda was absolutely astounding. The chili-laced cheddar was eternally exquisite...and firey! I wanted to stay until I had sampled each chunk (except the aforementioned displeasing flavors) yet also did not want to outstay my welcome, or take the opportunity for delight from others, no doubt lingering in the shadows ogling the blocks, waiting to muster the courage to step into the exposing flourescent light and take part in the mystery that is eating cheese.

That night, we enjoyed our brie, our gouda, with french baguettes, sliced granny smith apples, red and white wine, pieces of nitrite-loaded ham, and Americana folk music, stories, laughs, and smiles. It was a night to remember, mixed with both European and American culture, and we were all better for it, not in the least because of that dairy delight.