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Bread and Cheese
By Dirk Bansch of Summit Consulting & Training Ltd
I like being in Britain, but there are a few things that I miss about living in a civilised country. Chief among them is being able to buy different kinds of bread and cheese.
Walk into any British supermarket or even into a bakery and you will find white bread. Not even baguette, but just soft, white bread.
Maybe some kind of imported rye-ish bread, but even that will be soft. Bread is supposed to have a crust!!! It is supposed to be chewy! And tasty! Whenever I travel to Germany or France, I take proper bread with me and then freeze it, so I have a supply that will last for a few weeks. Of course I could bake bread myself (and sometimes I do), but something is missing (maybe I am just not a very good baker). Still, my homemade bread is better than anything you can buy in a British supermarket. So what to put on the bread? Cheese!
And here is something that might come as a bit of a shock to you, but there is more to cheese than cheddar. Yes, I love cheddar, but I want as much variety as possible. My current favourite is French comté cheese and one of my favourite culinary memories is about a friend of mine apologizing for only offering me 8 different kinds of cheese for dinner...
Dirk Bansch is Director of Learning & Development at Summit Consulting & Training Ltd.
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This is what bread is supposed to look like
Look, more than just cheddar
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I love the inference that Britain is not a civilised country - I'm glad somebody has noticed! As for bread, Spain, like Germany and Holland, likes the real stuff. I'm not sure if pumpernickel is classed as a bread but it is my favourite of the rye breads althogh volkornbrot is a close second. Although not always crusty, they are always chewy and full of flavour. In Spain we have many local bakeries and traditional, wood fired bread ovens are still popular. These low heat ovens produce a bread that is soft in the middle once you get through the armour plating. Of the softer bread I suppose chiapatta has to be among the crustiest, tastiest and most versatile but there are so many family recipes used that I'm sure I could walk less than a mile and find over 30 different types of white bread. Brown bread? Much of the white bread is produced with unrefined flour and is a light shade of brown any way.
I never was much of a cheese freak, but I love freshly made Italian or French bread -- with the crust. The crust makes it...
making me hungry..
This intel is a twist on England that I've never heard, Dirk. Thank you for sharing this interesting story. A good sharp cheese and Rye bread is wonderful!
Best wishes.
Frederick
Where food is concerned we've still got a lot of catching up to do I guess. Having said that there are now loads of cooking programmes on TV which encourage more people to get into the kitchen. But, is it the shops' fault for not selling some of the stuff you mention, or is it the consumers who don't demand it?
 | | odls Apr 29, 2010 12:07 | |
“Justice is the bread of the nation, it is always hungry for it.” François R. Chateaubriand I'm not sure what the cheese is.
I guess my family is spoiled. I've love making bread, all different kinds including sourdough and, of course, brown bread. Today I made sticky cinnamon buns. mmmmm Anyone can make bread, I don't know why not.
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