A Cheese Confessional The Cheesemonger
As someone who’s more often snobby about her cheese than not, it’s never been hard to admonish the admitted lovers of American cheese. Like, Kraft singles American cheese.
So imagine my inner-conflict when yesterday, I became a convert.
Have you eaten the famed Corner Bistro burger in Manhattan’s West Village? It’d make anyone reconsider her previous opinion about the bistro’s cheese of choice. There was something just right about the meltability of that eponymous American single. It stuck to the roof of my mouth and lingered like most cheese can’t. Or at least shouldn’t. And it was satisfying.
Somehow, when melted, in conjunction with the meatiness of the burger and the salty crunch of bacon, it played its part just right. Lurkingly mild, pretty freaking creamy, and more textural than anything else, the cheese had gumption, as if given some powerful voice by its uber-manufactured industrial-ness.
I can’t wax too profoundly about the merits of the cheese, but the experience couldn’t help but make me wonder if there truly is a time and a place for everything, even for the one cheese that stands at the epitomal symbol of what I’ve always thought was most wrong about cheese in America.
How about you? Do you think that a burger could be the one vehicle that lets the Single sing?
Nora Singley is an avid lover of cheese, and for some time she was a Cheesemonger and the Director of the Cheese Course at Murray’s Cheese Shop in New York City. She is currently an assistant chef on The Martha Stewart Show.
Related: In Praise of American Cheese
(Image: Flickr member roboppy licensed under Creative Commons)