The beginning

Hello people who read blogs. I have never been a fan of blogs but I decided to start one. Not much to say about me, but if you got questions I'll answer. 

Anyways, I was in a bookstore the other day with my friend Melanie and saw this book about cheese. I have always loved cheese, who doesn't? I love going to cheese shops and trying out every single different type of cheese, no matter what's in it. I could live on cheese, but I realize that would be bad. Sometimes I wish I could live in a house made of cheese... and bread... but I also realize that would be a stinky one.

Ok, so I'm getting a little off topic here. So, we were at a bookstore a couple of weeks ago and saw this book called "The Bible of Cheese" by Christian Teubner. It has over 300 recipes on everything from appetizers to desserts using all sorts of different kinds of cheese. It talks about how every different type of cheese is made and where it comes from and the best recipes to use them with. 

My friend Mel and I came up with the title "The cheese is evil... Not really" from me saying "the cheese is evil" all the time. I don't even know where I heard that, some commercial probably, I will not take credit for that, but it sounds very fitting in this situation cause a lot of cheese is supposed to be bad for you, but who can resist cheese?

Now, I have never been a fan of cooking. I've only recently, in the past few years discovered the fun in baking, but I am intrigued to see if I can cook my way through this book. I am probably not going to be as successful as Julie Powell and the whole Julia Child cooking, and I know nothing about the author of this book. However, I love cheese and would like to see where this goes. 

There is roughly a little over 300 recipes on this book and my plan is to cook every single one of them. I don't know how this is gonna go because there are things that I do not like in some recipes, like eggplant for example, but that's what guests are for.

So here I go embarking on this adventure to cook cheese and I shall be starting with a cheesecake, or a cheese torte like the book calls it. I went to the market today to buy the cheese needed for the recipe. Byward Market doesn't have as much variety as St. Lawrence Market, but I found what I needed for today. I bought ricotta cheese and the recipe calls for dry ricotta and since I couldn't find dry ricotta anywhere, the owner of the shop told me how to dry the cheese. So, tonight I shall leave the cheese in a strainer in the fridge all night long to dry. Here's hoping that works.

Until tomorrow...

Trish