Cheese-aholic
Jan 22nd, 2009 by Patrick
As a chef there is one ingredient that is a must on any menu; whether its appetizers, main courses and even desserts. Cheese.
I’ve spent some time travelling across Canada. While learning about artisan cheeses I started to question… Why would anyone want a stinky cheese made from sheep`s milk and aged in pine needles? Weird maybe but the end result sent my taste buds into overdrive. Simply amazing, this would be perfect paired with wild grape gelee or even braised lamb shank.
For some, going to a cheese shop can be a bit over whelming. The smell alone can turn your nose up and leave you gasping for fresh air, but when you shop around you are guaranteed to find hidden gems that will exite your taste buds.
Here are a few tips on cheese buying:
Only buy what you can eat today. The biggest money waster when buying cheese is buying too much and having to throw old cheese away. If you’re buying cheese for you and some lucky person to share over a meal, a ¼ pound is plenty (and is usually the minimum quantity a cheese monger will permit). If you are entertaining a group, figure two ounces per head per cheese as a general rule of thumb.
Make good use of multi-purpose cheeses. Again this plays into the “waste not, want not” thought. Harder cheeses like Gruyere and cheddar last longer, and because they are so versatile you’re less likely to have leftover cheese sitting in your fridge. Think of cheese you can add to sandwiches, soups, and pasta. And because they are considered to be “everyday cheeses”, there are great quality versions for $12 per pound or less.
Look for Deals. Why do cheeses go on sale? Well, sometimes they are reaching the end of their ‘useful’ life but are still good to eat. In other words, they are good right now, but may not be in a week or so. Another more common reason is that we’ve got too many of one kind and want to move them before they reach their ‘end date’. Lastly, sales are always a good old-fashioned way to get customers into the store! So if the cheese you want is on sale, ask your cheese monger what the reason is. Keep in mind that if the cheese is really only a few days from being passé then you will want to buy small amounts. Finally, insist on tasting a sample before buying. Cheese can be expensive and sales are a great way to try new flavors.
When and What? Pressed sheep’s milk cheeses (like Manchego from Spain) are great for summertime – just be sure to let them reach room temperature before cutting them. This will help reduce the “weeping” of the fat from the cheese. I like to include cheese in my home entertaining all year round. But when the entertaining moves outdoors and the heat starts rising, some cheeses are best left behind. Even I would pass on Epoisses (a pungent unpasteurized cows milk ) on a hot and humid afternoon… and I’m cheese-obsessed. So do your guests a favor and stick to the mild side of the cheese spectrum and save the stinky ones for winter (or your well air-conditioned house). Goat’s milk cheeses are refreshingly mild and widely available during the summer time. Fresh chèvre logs covered with peppercorns or herbs make for a pretty presentation and are always a crowd pleaser.
Happy Cheese Hunting
Hi, cool post. I have been wondering about this topic,so thanks for writing.