May 12th 2011
Washed-Rind Cheeses (aka 'The Stinkers')
While studying to be a pastry chef, I started working as a cheesemonger. In a restaurant, the pastry chef is sometimes given the responsibility of overseeing the cheese plate. While the chef might b
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Apr 8th 2011
A Salt Tasting: How Do They Stack Up? (Part II)
In my first installment on the subject of salt, I touched on why this mineral is an important component of our diet and why it has played such a critical role in human history. Now, with access to sa
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Feb 24th 2011
The Gouda the Dutch Eat: Boerenkaas
My first introduction to Gouda was the industrial variety that the Dutch ship all over the world: beige-ish, wrapped in red paraffin and fairly pliant. Traveling in Greece when I was sixteen, we bou
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Feb 10th 2011
What Exactly Are Double and Triple-Crème Cheeses?
The terms “double-crème” and “triple-crème” are bandied about a lot in cheese shops. While most folks have a general idea of what they mean in terms of texture (creamy, spreadable!) and flavor (butt
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Jun 18th 2010
What Does “AOC” Mean and What Does It Say About a Cheese?
Vinegars from La Vecchia Dispensa
As mentioned in a prior post, Balsamico Tradizionale offers the best chance to taste some of the purest expression of true balsamic vinegar. One of the reasons for
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Jan 29th 2010
Do You Eat the Rind?
This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are clot
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