Cheese FAQ
Some Helpful Tips About Cheese
Should I eat the rind?
If you like the rind, go for it; if not, feel free to leave it behind. The rind adds an additional layer of flavor and texture but some rinds can be too strong for some. There's no shame in leaving the rind behind. In the case of many Washed Rind cheeses, the rind may be too assertive and gritty to enjoy, whereas in Brie, it can add additional flavor components. It goes without saying, never eat wax rinds -- definitely not tasty!
How do you choose Cheese?
Choose 3 - 7 cheeses from several different styles at least two different milk types to provide a nice contrast of flavors and textures. Try a Brie, Goat Cheese, Washed Rind, Aged Gouda and Blue, for instance. Read Hosting a cheese party for more tips.
How much cheese should I buy for my guests?
For an appetizer or dessert course cheese tasting, plan on two ounces per guest. For a formal tasting or for parties where cheese is the main attraction, plan on three ounces per guest. Follow this simple equation:
Number of Guests x Amount of Cheese
Number of Cheeses
For instance, 10 guests at a formal tasting would equal 30 ounces of cheese divided by six cheeses meaning about 5 ounces of each type of cheese. I often round up by an ounce or two on each selection to allow guests to have their fill.
What temperature should I serve cheese?
Remove cheese from the refrigerator 45 minutes to an hour prior to serving to ensure the fullest flavor.
Plate up cheese in a tasting order: mellow, mild, softer cheeses first progressing toward big, bold flavors. Generally, I begin with Fresh, soft cheeses like chevre, Brie, Washed Rind cheeses and then progress toward firm cheese like Cheddar, Aged Gouda, Gruyère or Parmigiano and end with Blue.