On numerous occasions while standing at the cheese counter I cannot help but notice perplexed faces amongst my fellow shoppers.
I can see they are wondering what should I buy? How do I choose? What does it taste like?
If I have time I take a minute or two to help, mentioning a few of my favorites.
With the weak dollar offerings from Europe have become quite pricey, many over $15.00 a pound.
Many of the questions that people new to cheese have are answered in clear and short sentences by the Frequently Asked Questions from Une Normande a Londres...
Let me highlight a couple :
"Soft cheeses should be eaten soon after purchasing. As a general rule, the harder the cheese, the longer it will remain fresh. But remember, cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses will generally keep for several months, whereas softer cheeses will keep from one to three weeks after opening"
Is it dangerous to eat cheeses made with raw milk / unpasteurized milk?
"Thanks to quality controls and traceability measures, this kind of product carries a low risk. These cheeses just need specific storing conditions; you must respect them as well as the expiry date. Pregnant women should seek advice of their doctor. It is not only raw milk cheeses but all soft cheeses that could carry listeria. Look at for the words "lait cru" on packaging (it means the milk is unpasteurized). However don't forget that raw milk is supposed to make dairy products all the more delicious!"
They also remind us of the need to take your cheese out of the fridge one hour or two prior to eating in order to enjoy them fully, a point neglected by many American restaurants.
If you live in London or visit you will find the 3 brothers from Normandy behind Une Normande a Londres offering their selection of French Cheese at 9 permanent markets around the city.
Other stories from the Cheese Counter: A 'Spanish' Cheese from Wisconsin, 'Gran Queso'
Recent Comments