Before starting work at the wine and cheese shop, we kept Kraft
processed cheese in the fridge in those individual sandwich slices.
This was known as "dog cheese" as it was perfect for wrapping around
pills and tossing to the dog. As the dog is essentially healthy, she
doesn't need medicine often, and one pack lasted for years-- without
going bad, I might add. We bought bricks of sharp cheddar at the
supermarket for ourselves.


Now that I'm working at a store with a fabulous selection of cheeses
from all over the world, we haven't bought a brick of that factory made
Wisconsin cheese for months. We're eating 5 year aged gouda that has an
indescribable richness of flavor that almost tastes like caramel the way
the aromas form in the mouth. We're eating buttery gruyeres unlike
everything else I knew by that name. The simplest grilled cheese
sandwiches are tranformed by Ossau Iraty which is a ewe's milk cheese
from the Basque region of France, and I'm starting to understand the
subtle differences in chevres.


And when the dog needed antibiotics recently, we went out and bought one
of those bricks of factory made cheddar for her. She says it is highly
acceptable.


--Lia