Comments on: Learning About Cheese From A Cheesemonger

By: joel

joel — Fri, 24 Oct 2008 05:28:27 +0000

sometimes i notice the “veins” in blue cheese have some crystals or graininess, what causes this, specifically?

By: darlene

darlene — Sun, 21 Sep 2008 17:51:03 +0000

love cheese but have not tried them all …all cheddar,mozza, velveta,and 1st time goat cheese …yummy >>> storage i would like more info..on. what about cheese and diabetics ? i have wrapped cheese in parchment paper and then put the cheese in my lock and lock container and the cheese has lasted over a month thanks …

By: RG

RG — Thu, 11 Sep 2008 12:52:23 +0000

I’m not sure where I said that but I’m guessing there might be some rinds that are not good to eat or very tasty but I save all my Parmesan and pecorino rinds for adding to my homemade tomato sauce. I will ask Jack, the cheesemonger what his thoughts are on this. RG

By: Lynette

Lynette — Thu, 11 Sep 2008 04:23:23 +0000

I read somewhere on your blog that it is generally not advisable to eat the ends of cheeses, or the rinds perhaps. However I once read that Italian cooks often keep their old rinds and dried up remnants of parmesan and such type cheeses and add them to their soups. I have started doing this and it really does add another depth to minestrone type soups. An added bonus is that after long cooking, that cheese is wonderful. I envision sort of family duels over who will get to it first, Kind of like what used to happen with the “parson’s nose”. Does your cheese-monger friend know of this practice?

By: Ginger

Ginger — Wed, 10 Sep 2008 02:47:48 +0000

This may seem like a silly question but, what is the difference between moldy, old cheese and aged , fine cheese? Could I get aged cheese by just letting it sit in my fridge?