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Q: I'm Asian woman. I've never eaten cheese in my entire life and I'd like to start. What cheese should I start with? Can you direct me to some information on wht to look for wiht regard to color, taste, texture, and nutrition? Thank you. -Ray, Texas

A: Since many Asians have lactose intolerance, it's a good idea to go easy at first. We would suggest that you begin with milder, domestic cheeses such as Monterey Jack or mild Cheddar, perhaps in sandwiches or salads. Two good sources for types of cheeses produced in the U.S. are the websites of the California Milk Advisory Board and the Wisconsin Milk Marketing Board's Cheesecyclopedia. Both describe the taste and characteristics of a wide variety of cheeses. -CF

Q: I'm a high school junior looking for a local college for culinary arts. I currently live in Jacksonville, FL, and am doing dual enrollment courses at First Coast Technical Institute. Heard any good buzz in the Southeast besides Johnson & Wales? . -Bennett, Jacksonville FL

A: Sounds like you’re off to a great start, Bennett! You might get ideas from studying the career paths of some of the notable chefs of the Southeast. For example, like you, Allen Susser (Chef Allen’s in Aventura) began at New York City Technical College’s Restaurant Management School, then got a Bachelor’s degree in Hospitality from Florida International University—a top program. Michelle Bernstein (at the Mandarin Oriental’s Azul in Miami, as well as on The Food Channel) was a student at Emory University in Atlanta when she was bitten by the culinary bug. She then sought her culinary degree from Johnson & Wales. Norman Van Aken, the only Southeastern chef to be named to the James Beard Foundation’s “Who’s Who,” and chef of restaurants on both coasts (Norman’s of Coral Gables, the Ritz-Carlton in Orlando, and at the Sunset-Millenium in Los Angeles, as well as Mundo in Miami), is self-taught. He did it the hard way, working in numerous kitchens before making his indelible mark in South Florida. But that was many years ago; today, good training plus a good resume are essential. A degree will broaden your range of career opportunities.

You’ve got a variety of choices for culinary training throughout Florida. These include Cordon Bleus in Miami and Orlando, the Capital Culinary Institute of Keiser College in Tallahassee, Florida Culinary Institute in West Palm Beach, and the Art Institutes in Ft. Lauderdale and Tampa (which also offer Culinary Management online). We’d recommend that you start by completing a program at a local school, perhaps working for a while to apply those skills, then go for a scholarship to a degree program that will give you the management skills you’ll need for a lifetime career . For more information in schools, check out CookingSchools.com, which ranks them.

Our best advice for anyone considering an investment in culinary training is to do the legwork to find out what suits you best by researching the school websites, visiting the schools you’re most interested in, and talking to students (present and former), faculty and staff. Consider your budget, your passion for the art and craft of preparing food and, most important, your stamina for long hours and hard, but creative, work. -CF

Update on Sheep's Milk Yoghurt:

Allison M. of Old Chatham, NY, writes that Old Chatham Sheepherding Company's yogurt will soon be available on the West Coast. You can also buy it online from Old Chatham Sheepherding Company's website. Thanks, Allison! -CF

Addendum re: Parma Ham Preparation
In response to Simon R. of London’s question regarding how to make Parma ham at home, Richard M. of Los Angeles has sent a link to a recipe for homemade Prosciutto, recently featured on the NBC Today Show. Thanks, Richard! -CF

Q: I want to produce my own "Parma style ham" in my flat. Is there a cabinet available that mimics the conditions of a "drying room" to keep the conditions optimal for the aging process? I know they are available for wines and wondered if there was anything like it for producing air dried hams. Do you know the optimal humidity and temperature for their aging? Thank you. -Simon R. London, UK

A: Hello, Simon. Though we’d like to be encouraging, it’s probably impossible, and possibly even dangerous, to try to replicate world famous Parma ham®, or Prosciutto di Parma®, at home. To begin, your pig would have to be the same breed (either a Large White, Landrance, or Duroc), raised in the province of Parma in Northern Italy—an ancestor of the porkers used for the first hams in ancient Roman times. It would have to be fed the same diet: grains, cereals, chestnuts, and whey from the grass-fed cows whose milk goes into Parmesan cheese. You’d need to have it slaughtered at the same age as true Parma pigs. Next, you’d have to cure your ham with just the same salt rub used in Parma, then dry it in progressively warmer drying rooms with plenty of ventilation. It would take 12 to 14 months to do all this just right, and then, a professional grader from the Instituto Parma Qualità—maybe from Langhirano itself, the small village south of Parma where the best Prosciutto is made—would determine whether your ham made the grade to earn the stamp of the five-point ducal crown of Parma. If by chance your ham ended up hosting the wrong bacteria (botulism, for example), you’d be liable for more than a putrid-tasting ham. Yes, it’s expensive, but Parma ham is so delicious and made with such care, that we’re convinced that it’s a good value. If you still care to attempt dry-curing a ham yourself, you may want to check out the following sites, but we take no responsibility for their content: Allied Kenco Sales-Curing Info; The Canning Freezing, Curing & Smoking of Meat, Fish & Game (scroll down to “Dry Curing” on this page); or Virginia Cooperative Extension-Some Solutions to Difficulties of Home-Curing Pork.

We couldn't find a small, heat-adjustable dehydrator without trays and large enough to hold a ham. Even if there is one, it would probably cost more than a genuine whole Parma ham® direct from Italy. (See Paramshop.) For Parma ham recipes, see the website of the Consorzio del Prosciutto di Parma®, the association of Parma Ham® producers at (or for the American site at http://www.parmaham.com). American readers can order the real deal—a whole Parma ham good for a year’s worth of dining and entertaining—at igourmet. Simon, good luck! Please keep us posted. -CF

Q: Where can I attend a course on traditional cheesemaking using raw milk? -Barbara F., Sicily

A: Hi, Barbara. Thanks for your question. There are several raw-milk cheesemaking programs in Europe. If you speak French, you might be interested in the program at the Centre Fromager de Carmejane in Le Chaffaut Saint-Jurson, France. In the U.S., the program at Washington State University in Pullman, WA is highly regarded by cheesemakers. Another, the Hendricks Farm in Montgomery County, PA gives hands-on, raw milk cheesemaking workshops to small groups. Check the Pennsylvania Association for Sustainable Agriculture's website for upcoming courses. There’s also a new program beginning at the University of Vermont, The Vermont Institute for Artisan Cheese in Burlington, VT (Tel. 802-656-8300).

Online courses include Frankhauser’s Cheese Page, a do-it-yourself guide to making farmhouse cheeses with raw milk, by David B. Fankhauser, Ph.D. (He’s Professor of Biology and Chemistry and University of Cincinnati Clermont College). One that’s specifically for making goat milk cheeses, with all instructions and recipes, is Fiasco Farm Home Dairying and Cheesemaking.

You might also consider the short workshops and CD-based instruction from the New England Cheesemaking Supply. Good luck! -CF

Q: I am interested in a new range. I am curious as to what people do with a "French top." Any comments and/or advice? -Ian, Irvine, CA

A: Thanks for your question, Ian. A traditional “French top” or "flat-top" range has a thick plate of cast-iron or steel covering its burners. With a French top, a professional chef can keep pots simmering slowly on very low heat or "kick it up a notch" (to quote you-know-who) on very high heat, simply by moving them them around—closer or farther from the heat spots to adjust the speed of cooking. One advantage is that you can have many pots going at once (as many as will fit), all at different temperatures. If your personal cooking style is to use lots pots at once and you don’t mind a bit of juggling to get the temps right, a French top might be a good choice. But for general home chef needs, we think a rangetop with burners is easier to control. Wolf Range offers customizable combos that can include a French top, conventional burners, or infrared charbroiler or ceramic griddle. -CF

Q: I would like to know how to make fried green tomatoes. -JP, Spain

A: Hi, JP. We love fried green tomatoes, a classic southern U.S. dish. The basic recipe calls for frying in hot oil sliced green (unripe) tomatoes coated in corn meal that’s been seasoned with salt and pepper. For an authentic southern experience, fry them in bacon grease. Modern versions are often accompanied by a piquant sauce such as a red pepper mayonnaise. Try a recipe database such as Epicurious.com for recipe details. You’ll also find fried green tomato recipes in Frank Stitt's Southern Table by Frank Stitt, Heritage of Southern Cooking by Camille Glenn, and in the latest edition of that venerable resource for American cooking, The Joy of Cooking by Marion Rombauer Becker. Happy Eating! -CF

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