Archive for myths

cheese myths [and mites]

Posted in Kids, Wines with tags , , , , , , , , on December 22, 2021 by xi'an

The Guardian published a somewhat hilarious article on cheese myths, with which I have no beef! Here are some.

  1. You can cook with cheap cheese. What’s the point, then?!
  2. Pre-grated cheese is fine. Sawdust is even cheaper…
  3. The older, the better. It depends. Which is why my regular cheesemonger is an affineur.
  4. Wrap in clingfilm or keep in an airtight container. I have given up using clingfilm altogether.
  5. You can store it in the fridge door. Not enough space and too dry. Until they retired, my parents never store cheese in a fridge as they enjoyed a perfect underground cellar with an unpaved floor.
  6. If it goes mouldy, it’s bad. Erm, there is no cheese without mould, mites, or bacteria. If worse comes to worse, scrap the offending part! (My affineur actually saves mites when brushing his olrder cheese to sprinkle them on younger ones and accelerate the aging process.)
  7. The temperature of your room is “room temperature”. At least, it is better than straight out of the fridge. (See 5. above.)
  8. You need specialist cheese knives. Never heard of cheese knives! Except for a cheese plane I use for extra-old and -hard Dutch cheese. The important point is in having sharp knives and cleaning them when switching cheese
  9. … and a cheese board. This is the most contentious point as cheese need be cut properly on a flat surface, especially hard cheese. Outside a large plate or a board, what is the alternative?! Unless the argument is in avoiding over-consumption.
  10. Rinds are inedible. Unless made of foreign materials like was, wood or straw, or too hard to chew, the rinds are part of the taste!
  11. Just slice any way you like. De-fi-ni-te-ly not!! Each slice, from the first to the last, should be the same. It otherwise modifies the taste and the aging, while potentially generating more waste.
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