The Cheese Stands Alone

It's National Cold Cuts Day. That term has always brought to mind those not very fresh, tasteless sandwich fillers served at large functions that you eat because you don't want to eat only macaroni salad. With the beef recall, dashing to your local butcher for some cold cuts sounds less appetizing than ever. However, the term "cold cuts" can include cheese and that's where you can freely celebrate.

When I lived in NY, I had a regular cheese man whose passion for his product resulted in me consuming large amounts of Manchego and Asiago for far too long. I got spoiled, and if it wasn't for Larchmont Village Wine and Cheese, my Los Angeles cheese explorations would be grim. Their sandwiches - meat or vegetarian - are all fresh, delicious and made on the spot, hence the crowds, but that's what separates them from the same-old swiss samples at Whole Foods. Larchmont loves their products and it shows: the combined aromas of wine, cheese, olives, meats, vinegars and oils make for that irresistible combination.

Recently, I found the California Artisan Cheese Guild's gorgeous website. It's a great resource to locate all things cheese in our Golden State. You can download a California Artisan Dairy List, browse award-winning cheeses and artisans, and locate that amazing cheese you sampled at someone's party that you've never been able to replicate.

Photo by CW Buecheler via Flickr.