So often my mantra is 'fresh is best' but climate, economics and traditions provide the foodie world with flora and fauna preserved for another day. No better example than cheese, found in the cuisines of so many regions and such a diverse array. From the soft moist fresh curd to the aged pressed cooked curd varieties, cheese = preserved milk. A global platter of spicy pickled cucumbers, juicy salty olives, chewy chorizo, sweet pariser, garlicky Polish sausage, tangy tomato relish, crisp grissini and sour sourdough can be achieved from the archives of the pantry or fridge no need to venture out.
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