Cheese Course for 2021

As someone who spends almost all of her time cooking for other people, I love it when people ask me if I'm hungry.

As someone who spends almost all of her time cooking for other people, I love it when people ask me if I'm hungry. This question is usually only uttered by my parents or the occasional server trying to drum up a sense of familiarity with the table. Last night, I was asked, "Are you hungry?" and I replied, "No...wait, do you have any cheese?" He turned to the refrigerator and took out a tub of Di Bruno Brothers Port Wine Cheddar spread and fashioned a plate of matzoh leftover from Passover. A spice jar filled with grasshopper salt from Mexico was the last piece of mise en place for this late night cheese course.

He shared his glass of white wine with me as I gingerly spread the cheddar onto broken shards of unleavened bread and sprinkled some grasshopper salt on top. These little snacks had a nice blend of creamy, salty, tangy and crunchy goodness in each bite. I would venture a guess that the world has never seen a matzoh covered with port wine cheddar and garnished with grasshopper salt and that is exactly what I love about food and cooking. There is always something left to discover.