Cheeses and Wines from Your Culinary Education

People who know about fine dining and fine wines, always have a comfortable topic to add to a polite conversation. Culinary arts schools not only teach you to prepare food, culinary arts programs also teach you its history and how to talk about it. Learning how to combine and serve foods is just as important as cooking to students at a culinary school. Here's an example:

Combine your love of food with hands-on training from the best instructors in the business at Florida Culinary Institute.

My Cheese is Blue
Blue cheese is simply white cheese with veins of earthy-tasting blue or green running through it. The color is caused by stripes of mold in the cheese.

Don't get nervous, it's not the kind of mold that happens when you forget to clean out the refrigerator before you go away on vacation. This is a very special, and very good-tasting, mold that is injected into the cheese to add to its flavor. Almost every country has a variety of blue (or bleu in French) cheese.

Marrying Cheese to Wine
The blue cheeses vary from soft and creamy in texture and flavor to crumbly and quite pungent. One of the things you'll be taught at culinary arts school is how to choose the perfect wine for the cheese you are serving.

The creamy blue cheeses, such as Danish blue, can be served with thinly sliced apples and with a glass or two of medium sherry or smoky flavored tawny port. If you serve a really sharp, tasting blue cheese such as an aged American Maytag blue or Italian gorgonzola, try a dry tasting wine such as a French sauvignon blanc or, if the cheese is really aged and strong, a Spanish rioja or a French bourdeaux.

About the Author Chef Mardav wandered into his mother's kitchen when he was seven years old. He liked what he discovered there and he has been spending time in kitchens ever since.

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