I am sick

I've had a rocking fever for a few days and can't even smell cheese much less taste it or remember flavor profiles. Instead, I offer you a few articles that you should read. They're not all really cheesy, but they're still interesting.

This has nothing to do with cheese. You should still read it.

This also has nothing to do with cheese, but who wouldn't like this job? I take it back. Wine has a lot to do with cheese. From the love and care put into the soil, to the end result.

Do you really need special knives for cheese? Here's one opinion. I agree with a lot being said in that article. The glaring exception for me was using a regular chef knife for cutting into Parmesan. If you're a professional, you know that those little knives are great for opening a wheel.

If you're a cheese enthusiast let me tell you that doing a perfect cut with a chef's knife dulls the flavor of the cheese. It's like fresh bread. If you cut it, you're only getting some of the flavor and aroma profiles. If you just tear into it like a wild beastie you get more of the yeasty goodness. When you break the Parmesan into irregular shapes, you'll see that it glistens and has that freshly cracked smell and taste. Your cheese will be brighter and have a bigger aroma and flavor. Don't believe me? Try it yourself. It works with almost any hard cheese (Zamarano, aged Gouda, aged Cheddar).

Ok, that's enough opening my eyes for now. Back to bed.