Art of cheese

Cheese is an interesting world of its own.
Cheese as a component must be understood.
There are courses to be taken in order to become a cheese-sommelier.
Similar to wine, cheese is a product to examine closely.
Tons of different kinds of cheese are used to cook with, depending on ripeness, taste and aroma.
Thomas Kolmberger, cook at the Abtenauer, took courses and has gained a lot of experience regarding cheese.
Cheese is one of a kind. Sure, you use cheese as a topping or for cooking, but cheese is rather a "precious flavor".
Chef Bernd Fritzenwallner says that preparing a plate of cheese is one thing, preparing it according to a harmony of cheese and components is another. Cheese is prepared depending on its aroma and spiciness, starting with a spiral from the inside to the outside, or rather placing cheese accordingly in order to offer "real flavor". Nuts, fruites and a piece of bread go well with cheese as the "main attraction".

 

Thomas said that these kinds of cheese used for a plate are unique in quality. Cheese in supermarkets is a mass product and not as wide-varied.
Special treatments and ripening make cheese to what is, a delightful product.
Cheese sharpens teeth and makes hungry.