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Past Q. & A's
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Q: Should I serve different cheeses at different temperatures, like wine?
Jessica Thomas, Charlotte, NC
A: As a general rule, room temperature is usually best for all cheeses... if you take a bite when your cheese is too cold, you will miss a great deal of the natural flavors. Frankly I drink many white wines at room temperature for the same reason, and I find that some red wines are more flavorful at about 60 degrees. So experiment a little with wines and cheeses, and then do what tastes best to you.
The amount of time you leave a cheese unwrapped, waiting to be served depends on the size of the piece, its density, and of course the current temperature of each piece. On average about 30 to 60 minutes waiting in the "green room" will cause the otherwise dormant flavors to bloom. Don’t let your doggie find it... dogs and some kitties love cheese, so watch out! But please save some for my relatives!
PS: Repeated temperature changes will affect a cheese’s flavor, texture, and the rate at which it ripens. Remember cheese is alive! Don’t smother it with tinfoil and plastic, use waxed papers and containers.
Q: Jude, where is the best place to store fine cheese?
Travis Right, Chicago, IL
A: The English who are traditionally cheese wise, store cheeses in cellars, sheds, garages, on window sills... they get very creative. I once lived in a home that had a pantry open to the crawl space [It was heavily screened to keep other creatures at bay]. This kept the pantry cooler and more humid than the house... perfect for cheese. Americans tend to go straight for the refrigerator. If you are a connoisseur or a gourmet cook, you will enjoy finding an "ideal storage" space for your prized cheeses.
Cheese can also be stored in a cheese bell or an upturned flowerpot which prevents drying, and allows it to breathe. If you put a big piece in a small pot, it will become musty and a lot of molds will grow. I’d encourage you to experiment... that is, within guidelines.
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Most all cheeses keep best at 50-60°F which will allow the cheese to ripen properly. If you need to keep it longer without over-ripening, reduce the temperature.
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The larger the piece of cheese, the better it will keep. If it’s very large you will want to wipe it and turn it from time to time so the moisture doesn’t settle at the bottom.
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When your cheese is too warm, oil will appear on the surface , and the smell gets strong.
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There are not many signs indicating that a cheese is being kept too cold, but it will taste bland. And it may crack and dry out.
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Humidity for most cheeses should be above 80%. This is especially important for the softer, moister cheeses which could be covered with a moist cloth... but check on it often.
Find a place which comes close to cellar conditions... still air but not suffocating, humid but not too wet, and a cool, even temperature but not too cold.
Q: Why do some cheeses have rinds, Jude? How are the different kinds of rinds created?
Brianna Jenkins, Johnstown, PA
A: Some cheese has a plastic "rind" so it won’t suffer from mold penetration. Personally, I prefer the flavor and texture of natural rind cheeses. Natural cheese rinds are usually covered with mold ... the characteristic of many farm cheeses. You may have seen the grey-green rind of Cheddar farm cheeses, and the dusty white coat of Brie. which plays a major role in the maturing and softening of the cheese.
Molds need air to grow. When there is a crack in the rind, mold will grow inside the cheese around the crack... this is known as bruising, or blueing. You will sometimes find blueing [blue Penicillium mold] in the older Cheddars. Give it a taste... I’ll bet it’s delicious!
Blue cheeses, like Stilton have been pierced with stainless steel needles... this allows air inside the cheese where the blue mold will grow.
Q: I'm lactose intolerant, Jude, and I really miss eating cheese... what can I do about it?
Frannie Vaughan, Auburn, Maine
A: I have some great news for you!! The cheeses you’ll receive from our Cheese of the Month Club will be very good for you, and will not cause you any grief.
Aged cheeses contain almost no lactose! It’s removed with the whey, and also during the aging process.
Q: Why does Swiss cheese always have holes?
Ron Annis, Novato, CA
A: The holes or "eyes," are caused by the expansion of gas within the curd during the ripening period. The holes are actually bubbles, formed by carbon dioxide-emitting bacteria, and the size can precisely controlled by varying temperature and acidity... a cultural and regional interpretation.
But check this out, Ron... According to an article originally published Sep 17, 2000 in the Associated Press, American cheesemakers have asked the U.S. Department of Agriculture to change its standards to allow smaller holes! "It seems the holes in traditional Swiss are so large that the cheese gets torn up in new high-speed slicing machines used by the food service industry. So Under existing standards, most of the holes must be between eleven-sixteenths and thirteen-sixteenths of an inch in diameter.
The USDA is making plans to reduce the minimum standard hole size for Grade A Swiss to three-eighths of an inch." "The USDA establishes standards for characteristics and ingredients for a variety of dairy products, including American, Cheddar, Colby and Monterey Jack. Although the standards are technically voluntary, they are used throughout the industry to ensure consistency and determine pricing." Needless to say you won’t be receiving "consistent" cheeses from our club!
Q: Jude, are you a professional Cheesemonger? What does that word mean?
Fred Moskowitz, Syracuse, NY
A: Yes, you could call me that, but I prefer to be called "Cheese Care Taker." Simply put, a cheesemonger is someone who deals in cheese... shopkeeper, cheesemaker, even those of you who make your own cheeses from time to time could be called a cheesemonger.
