The New American Cheese | Laura Werlin | Talks Google

TL;DR

Laura Werlin, cheese expert, discusses American cheese's evolution, cheese varieties, pairing with food, and best practices for mac and cheese.

Transcript

JASON CRANE: Good afternoon, and welcome to Zagat Guest Chefs at Google. My name is Jason Crane. And it's my pleasure to welcome Laura Werlin here today. Laura Werlin is the James Beard Foundation award-winning author of six books on cheese. She is a sought after speaker at food and wine events across the country and is a champion of all things Ame... Read More

Key Insights

• 🧀 American cheese has undergone an evolution, with an increase in cheesemakers and quality cheeses across the country.
• 🧀 Consumers can overcome cheese intimidation by familiarizing themselves with cheese styles, flavors, and textures through sampling and comparison.
• 🧀 Making mac and cheese involves considerations of fat content in milk, cheese characteristics for sauce consistency, and pasta shapes for optimal texture.

Questions & Answers

Q: What inspired Laura Werlin to transition from TV news to writing about cheese?

Laura's lifelong love for food and writing led her to pursue a career in food writing, particularly focusing on American cheese's rise, inspired by the cheese scene in Northern California.

Q: How does Laura suggest overcoming cheese intimidation for consumers?

Laura encourages consumers to be brave, venture out, and taste various cheese types to familiarize themselves with different styles and flavors, helping to overcome intimidation and discover new favorites.

Q: What role does fat content in milk play in mac and cheese preparation, according to Laura?

The fat content in milk affects the creaminess and texture of the sauce in mac and cheese. Higher fat content provides a richer and smoother sauce, whereas lower fat content requires more careful cooking techniques to prevent curdling.

Q: How does Laura recommend selecting cheeses for mac and cheese recipes based on their characteristics?

Laura advises choosing cheeses based on their melting properties and flavor profiles. Hard cheeses like Parmesan are ideal for crisping on top, while creamy cheeses like brie and blue cheese add creaminess without much stretch, requiring a mix of cheeses for desired texture.

Summary & Key Takeaways

• Laura Werlin, an award-winning author of cheese books, shares her journey from TV news to cheese writing, emphasizing American cheese's growth.

• She discusses her love for cheese, its complexity, and the evolving cheesemaking landscape in the US.

• Laura provides insights on cheese and wine pairing, comfort food elements of mac and cheese and grilled cheese, and tips for navigating the world of cheese for consumers.