Frequently Asked Questions
1) WHAT'S UP WITH CHEESE RINDS? TO EAT OR NOT TO EAT?
For the most part, the answer is fairly subjective. The easiest things to look out for are waxy rinds such as the red wax that comes on some gouda, or the brown, woven looking rinds that comes on Manchego. Anything coated in wax is usually safe to eat, but absolutely does not taste good at all. It's there merely to protect the cheese and let it age from the inside.
Other than that, natural rinds on cheeses like Tomme and white molded rinds that come on soft cheeses like Camembert are usually intended to be eaten. They are usually the most flavorful and strong part of the cheese so you can easily cut them off if you aren't a fan of the taste.
The most polite thing to do, especially when sharing cheese with others, is to simply serve yourself, then eat around the rind on your own portion. The only way to know what you like is to give it a try!
2) WHAT ARE SOME GOOD TIPS FOR CHOOSING CHEESES FOR A GREAT CHEESE BOARD?
I am asked this question constantly. When creating a cheese selection that is to be shared, my goal is to surprise a little and delight a lot; nothing completely crazy but nothing too pedestrian or tame. Here are the main factors to consider: color, texture, age, milk and your audience.
Look for cheeses that are much different in their natural color— like a rustic white cheddar that's crumbly but firm, gorgeous blue cheese that's quite tangy and salty, aged Gouda with a lovely burnt orange color and a crystalline texture, and a gooey, creamy triple cream that is ivory in color and insanely soft in texture. Perhaps maybe one additional cheese- a sharp and sheepy pecorino or very aged Alpine cheese that will round everything out and features a different milk. Ask for local things, special things, and things your cheesemonger adores. Odd numbers are usually ideal. Err on the side of a little too much. Cheese leftovers are nice.
Lastly, consider your audience. Is it a group of truly food-loving adults that are adventurous eaters? Go ahead and bring something a little wild and funky with some of the classics mixed in. Serving a group of kids, teens or adults you don't know? Stick with the all time crowd pleasers, nothing too tangy, stinky or moldy.
3) WHAT ARE SOME OF YOUR ALL-TIME FAVORITES THAT CAN BE FOUND AT A NICE GROCERY STORE?
Here are my 5 ALL TIME faves that are commonly available at places like Whole Foods, Mariano's, and sometimes Jewel or Trader Joe's.
-Prairie Breeze white cheddar, Milton creamery
-Roquefort blue, French sheep's milk cheese
-Old Amsterdam Gouda or Beemster XO
-Fromage Daffinois triple cream, any variety
-Roth Grand Cru Surchoix or Challerhocker
Email me or text me about more suggestions ANY TIME.
4) WHAT CHEESES HAVE LOW OR NO LACTOSE?
Look for cheeses that are AGED, first and foremost. Aged Parm, aged Alpine cheeses, aged Goudas and cheddars all have very little lactose. Much of it is strained away in the cheese making process, as curds are formed into cheese and whey is drained away to use other ways.
Sheep and especially goat's milk contain considerably lower lactose than cow's milk, and are available in more places than ever before!
Here is a source on the subject, worth a peek for sure:
5) WHAT ARE THOSE LITTLE CRUNCHY CRYSTALS IN CHEESE?
They are spectacular, aren't they? Technically speaking, they are called tyrosine crystals. They are naturally occurring in many aged cheeses, particularly ones with high protein and fat. As the cheese ages, the amino acids inside the milk become somewhat fossilized, and they lump together with other amino acids nearby. It becomes a small, almost crunchy cluster that is salty, bright and extremely delicious in texture and taste.