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Most people are familiar with small, red-waxed Goudas from the supermarket. We’ve found glorious Goudas that will change your mind about this cheese. As with neckties, politics and diets, various cheeses go in and out of fashion. The best-known cheese from The Netherlands, Gouda’s reputation has been in decline for some time. Some connoisseurs…
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[1] EAT ME! Cheeses with bloomy white rinds like Brie, Camembert and triple-crèmes are delicious (photo courtesy Murray’s Cheese). [2] COOK WITH ME! Rinds from aged hard cheeses like this Parmigiano-Romano can be tossed into soups and stews (photo courtesy Whole Foods Market). [3] TOSS ME: Waxed rinds are not edible (photo © Karcich |…
Continue reading “FOOD TIP OF THE DAY: Eating The Rinds Of Cheeses”
I’m a living, breathing food—don’t plastic-wrap me! Fresh chévre topped with pepper from Cypress Grove Chevre. January 20th is Cheese Lover’s Day, so be sure to give your favorites the respect they deserve. Fine cheese is a living food that breathes and ages. Most cheese should not be kept in plastic wrap, which essentially…
Continue reading “FOOD TIP OF THE DAY: Bad Wrap (For Cheeses)”
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