CigarsLover Magazine I 2023

reticulum) which incorporates most of the substances
contained in milk: fats, minerals, vitamins and part of the
water. In this way the curd is obtained. The latter, after a
variable rest period (in terms of hours), is split and separated
from the liquid part. Depending on the breakage of
the same (in pieces from 40-50mm up to 3-4mm), soft
or hard cheeses are made. However, this is still not enough
to obtain our cheese, because cooking the curd will
be essential to obtain certain cheeses. Finally, the curd
is put into shape, salted on the surfaces and left to rest
to purge excess water. A possible aging period will follow
before the sale.
This quick analysis has allowed us to ascertain, at least
superficially, how much the production steps have many
similarities with those of wine. As for the oenological
world, the use of dairy products can take place both in the
conviviality of meals and in a tasting moment. In addition,
a piece of certain cheeses can be a valid and protein-rich
snack, even for athletes before a specific performance.
Leaving aside the convivial aspect and technical tasting
(yes, in some countries this practice exists), its use as
a quick pre-smoke snack is interesting and well-spread,
provided certain precautions are respected.
First of all, it is understandable that it is better to avoid
cheeses with a too pungent flavor: we therefore exclude
blue cheeses (such as Bleu d'Auvergne, Gorgonzola,
Blue Stilton, Queso de Cabrales, etc.), and very seasoned
products. Their persistence is so marked and aromas are
so intense as to overshadow or otherwise compromise
the aromatic perception of the most subtle notes of the
smoke. We prefer, rather, soft products, fresh or slightly
seasoned, maybe even with soft texture, as long as they
are not seasoned. No particular indication should be provided
on the milk used, so we can choose the one that
best suits us. Consider, however, that the products obtained
from the processing of goat's milk, among all the richest
in terms of water, are characterized by an aromatic
structure that tends to be smoother, while fresh and soft
texture products, such as mozzarella, are slightly more
acidic on the palate.
With regards to the quantity, it should be noted that the
suggested dose for a dessert course based on cheeses,
on average composed of six products, is 180 grams.
Considering that this amount is suggested for the final
moment of a meal and that our intent is a snack to fill
the stomach before a smoke, I personally believe that
180-200grams is an adequate reference dose. Avoid
stuffing yourself, because cheeses are rich in fat and
tend to weigh down our digestive system.
Finally, although it may seem obvious, it is advisable to
temporally separate the consumption of cheese from the
moment of enjoying a cigar, as well as to drink fresh sparkling
water to clean up the palate. Because cheese can be
noble, but not to the point of being proposed in combination
with any tobacco product.
#1-2023 CigarsLover Magazine
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