A selection of wine and cheese with bread
I think Asians generally have a different socialization towards diary products than Europeans – we just don’t consume diary products all that much. My idea of cheese when growing up in Singapore was hard Cheddar or pre-packed sliced cheese, the kind you toast on bread and little cubed cheese in various flavours, which I liked very much.
I also think my encounters with milk and cheese would be more numerous than my classmates’ experiences since most of their lunches as I recall consisted of spam and bread, hard boiled eggs and baked beans and Bovril sandwiches as the most mainstream. Continue reading “A cheese and wine dining”
