Globe and Mail Article – The Spread, Sue Riedl

For the personal pleasures of cheese tasting, a private journal is essential.

I have a cheese journal. And it’s private. That might seem odd, considering many of my notes are published in this column. But by then they’ve been refined.

I’ve looked back on my first tasting of a cheese and compared it with later tasting. I’ve thought about how I can best convey my impressions to someone reading about the cheese, and not tasting it with me. I don’t need to share scribbles like “Good with cheery pie?” with the outside world. That was a comment I wrote next to Blue de la Moutonniere on taste (and thought I am now sharing, yes, I’m slightly embarrassed).

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