Gordon Edgar > Quotes

“Franklin’s Teleme (not Peluso’s Teleme): Franklin Peluso is the third-generation cheesemaker of this California classic. I worked an event for Franklin once and was amazed. Every Italian American coming up to the booth and a few years older than I am said almost the exact same thing, “Teleme! I grew up on this stuff!” Similar to an Italian Crescenza (or, if you can imagine, an unwashed Taleggio), this cheese is milky, sweet, and a little sour. Wannabe cheese snobs will not be impressed by this cheese because it is not strong in any way. But what it does have is integrity and presence. Amazing for cooking, great with fruit, often the first thing gone from a cheese plate. You can’t pretense it up with this honest cheese, but I always have a quarter wheel in my fridge. [$$, Similar cheese: Bloomy-rind Robiola (Italy), Crescenza (Italy and US).]”
― Gordon Edgar, Cheesemonger: A Life on the Wedge

“But just try any of Carr Valley’s originals if you can find them.]”
― Gordon Edgar, Cheesemonger: A Life on the Wedge

“There is not, however, a very good market for mediocre cheese at a high price.”
― Gordon Edgar, Cheesemonger: A Life on the Wedge

“Franklin is known for Teleme.”
― Gordon Edgar, Cheesemonger: A Life on the Wedge

“There’s just a lot going on in good clothbound cheddar, and Lehner makes one of the best in the world. It’s not an easy cheese to make or age, but it’s also more challenging for the eater. You don’t just stick this in a ziplock bag until you get around to it. It’s appointment eating.”
― Gordon Edgar, Cheddar: A Journey to the Heart of Americas Most Iconic Cheese

“Fancy cheese loving is a denunciation of the genocide this nation was built upon and an indictment of American culture.”
― Gordon Edgar, Cheesemonger: A Life on the Wedge

“Formaggio di Fossa is a cheese that the locals of Sogliano sul Rubicone, in the Emilia Romagna region of Italy, make and bury underground, which gives it a distinctive flavor that earthy only begins to describe. It’s spicy, perfumy (not stinky), and often bitter.”
― Gordon Edgar, Cheesemonger: A Life on the Wedge

“Bonne Bouche, Vermont Butter and Cheese Company: Ripened goat cheese made in Vermont using a traditional French technique.”
― Gordon Edgar, Cheesemonger: A Life on the Wedge