Comments on: Learning About Cheese From A Cheesemonger http://www.reluctantgourmet.com/blog/all-about-cheese/learning-about-cheese-from-a-cheesemonger/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 08:54:31 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Nancy http://www.reluctantgourmet.com/blog/all-about-cheese/learning-about-cheese-from-a-cheesemonger/comment-page-1/#comment-170547 Nancy Wed, 18 May 2011 00:02:49 +0000 http://www.reluctantgourmet.com/blog/ingredients/learning-about-cheese-from-a-cheesemonger/#comment-170547 What is the tool that professional cheese supertasters use when they extract a sample from the center of a wheel of cheese? It takes a cylindrical sample -- you punch it in, turn the tool, and pull it out again. Thank you!! <em>Hi Nancy, it's called a sonde. - RG</em> What is the tool that professional cheese supertasters use when they extract a sample from the center of a wheel of cheese? It takes a cylindrical sample — you punch it in, turn the tool, and pull it out again. Thank you!!

Hi Nancy, it’s called a sonde. - RG

]]> By: Jessy http://www.reluctantgourmet.com/blog/all-about-cheese/learning-about-cheese-from-a-cheesemonger/comment-page-1/#comment-100057 Jessy Sun, 23 May 2010 00:58:57 +0000 http://www.reluctantgourmet.com/blog/ingredients/learning-about-cheese-from-a-cheesemonger/#comment-100057 What's the main difference, if any, between Brie cheese and Camembert? Is it just a question of what region it's made in? Also, if one doesn't prefer eating a Brie rind, is there an easy way to cut it off? I've tried a few different ways, and I lose way too much cheese. <em>Hi Jessy, this reply is from my friend Cheeseman Jack - "Both cheeses are soft-ripened, full fat, fleury mold products. Region is one difference; size and the resulting moisture content would be the other. Depending on the "Brie", Meaux, Melun, Coulommiers, or average fair double-creme (which is of course fattier and thus milder, Camembert should be slightly less flavorful and drier. Rind can be removed with a cheese plane. White mold rinds are safe to eat. The rind is essential to the cheese. Think in terms of bananas, pineapples, melons etc. There is a commercial rind-less, pre-sliced brie out there in some supermarkets. Convenient. However I find that ice cubes are cheaper."</em> What’s the main difference, if any, between Brie cheese and Camembert? Is it just a question of what region it’s made in? Also, if one doesn’t prefer eating a Brie rind, is there an easy way to cut it off? I’ve tried a few different ways, and I lose way too much cheese.

Hi Jessy, this reply is from my friend Cheeseman Jack -
“Both cheeses are soft-ripened, full fat, fleury mold products. Region is one difference; size and the resulting moisture content would be the other. Depending on the “Brie”, Meaux, Melun, Coulommiers, or average fair double-creme (which is of course fattier and thus milder, Camembert should be slightly less flavorful and drier.

Rind can be removed with a cheese plane. White mold rinds are safe to eat. The rind is essential to the cheese. Think in terms of bananas, pineapples, melons etc. There is a commercial rind-less, pre-sliced brie out there in some supermarkets. Convenient. However I find that ice cubes are cheaper.”

]]> By: joel http://www.reluctantgourmet.com/blog/all-about-cheese/learning-about-cheese-from-a-cheesemonger/comment-page-1/#comment-55054 joel Fri, 24 Oct 2008 05:28:27 +0000 http://www.reluctantgourmet.com/blog/ingredients/learning-about-cheese-from-a-cheesemonger/#comment-55054 sometimes i notice the "veins" in blue cheese have some crystals or graininess, what causes this, specifically? sometimes i notice the “veins” in blue cheese have some crystals or graininess, what causes this, specifically?

]]> By: darlene http://www.reluctantgourmet.com/blog/all-about-cheese/learning-about-cheese-from-a-cheesemonger/comment-page-1/#comment-53898 darlene Sun, 21 Sep 2008 17:51:03 +0000 http://www.reluctantgourmet.com/blog/ingredients/learning-about-cheese-from-a-cheesemonger/#comment-53898 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 ... 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 http://www.reluctantgourmet.com/blog/all-about-cheese/learning-about-cheese-from-a-cheesemonger/comment-page-1/#comment-53498 RG Thu, 11 Sep 2008 12:52:23 +0000 http://www.reluctantgourmet.com/blog/ingredients/learning-about-cheese-from-a-cheesemonger/#comment-53498 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 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

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