I have previously expounded on my lack of cheese sophistication in other posts but since it has been months since I posted anything, allow me an indulgence...
Once upon a time I was a little boy in the greatest country ever created; Jamaica from the Arawak word Xaymaca meaning Land of Wood and Water, we were an agrarian and Tourist based economy so fancy cheeses were unknown. So unknown that for many a year I thought that only 3 (2.5 if you look closely) cheeses existed – they were Cheddar (White or Yellow) and Pizza Cheese (which I learned was mozzarella if of quality but really is more often this guy http://en.wikipedia.org/wiki/Pizza_cheese [btw that is disgusting and makes me want to reconsider pizza]) and that was it.
Then I came to the Home of the Brave and the Land of the Free (economy) and realized that there are a tonne of cheeses available I mean seriously you guys have CHEESE shops, shops dedicated to just cheese! You go out to restaurants and order 'cheese boards'. Really CHEESE BOARDS? That is considered a meal, I am still amazed. You quite literally can run the gamut from A to Z in Cheeses, American, Asiago and Anari to Ziger, Zumelle and Zuvi. Well this Thursday I am making pasta and I am making it the way all good Jamaicans make it WITH CHEDDAR as the main cheese. A slight concession to my years in America is that I will make a 4-cheese pasta sauce to add to it (I have become Americanized and soft) but the main cheese will be a good hearty Cheddar grated by hand with the wrong grater setting like a real yard man (Jamaican living outside of the homeland).
