Let’s learn something moooooo!
Interested in learning more about our shop or just cheese in general? You’ve come to the right place. Here are answers to some commonly asked questions!
How much cheese do I need?
If you’re buying hunks of cheese, a good rule of thumb is to estimate:
4 oz. = 1/4 lb. = Serves 2-4
8 oz. = 1/2 lb. = Serves 4-6
12 oz. = 3/4 lb. = Serves 6-8
16 oz. = 1 lb. = Serves 8-10
PLEASE NOTE Our minimum weight for all cut-to-order cheese is 1/4 lb.
What is terroir?
It’s pronounced tehr·waar and it refers to all of the components of the environment and geography, water, and feed that play into the distinct flavors, textures, and aromas of a cheese.
What is rennet?
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It’s used in the production of most cheeses to separate milk into solid curds (for cheesemaking) and liquid whey.
Animal Rennet is extracted from an animal as part of livestock butchering.
Vegetarian Rennet is rennet derived from plants, as many plants have coagulating properties.
Microbial Rennet is produced by extracting mold enzymes in a lab setting. It can be genetically modified and is not widely used in cheese making because it doesn't yield consistent results.
How do you properly store cheese in the fridge?
You’ve spent money on some pretty great cheeses. The next step is ensuring they stay fresh and delicious in the fridge! Here’s what we recommend for storing cheese in your refrigerator at home:
Wrap your cheese in a non-porous material like parchment paper or wax paper. Cheese is a living thing and shouldn’t be suffocated in plastic wrap (not to mention, plastic can impart a funky flavor on your cheesy treasures).
Store your cheese in the vegetable drawer. Many cheeses love humidity and prefer to be warmer. The cold actually slows down the ripening of the cheese and can dry it out.
Store your wrapped cheese in a Tupperware for added protection! After wrapping your cheese in paper, place it in a Tupperware container or plastic baggy with holes poked in it for air flow.
At what temperature should you serve cheese?
Cheese should always be served at room temperature to bring out the best aromas and flavors. If it’s too cold, flavors can become muted. If it's too warm, the texture can become compromised.
Can I eat the rind?
Unless the rind is coated in wax or other substance that’s not appropriate for human consumption then, yes, you can eat the rind! However, not all rinds have a pleasant taste. Some are too strong, bitter, moldy, or texturally unpleasant, and therefore can take away from the overall tasting experience. We recommend sampling a small bit if you’re unsure how a rind will impact your palate.
What is a bloomy rind cheese?
A bloomy rind cheese is soft, fluffy, and white in color. Penicillium Camemberti is used in the making of this cheese to develop the snowy white rind. Bloomy rind cheeses are mild and milky, often expressing flavors of onion or mushroom. Camembert and Brie are examples.
What is a washed rind cheese?
Washed rind cheese refers to any cheese with a brine-washed (or moistened) rind. These cheeses are stinky! Adding water to the cheese's exterior fosters an environment hospitable to a variety of bacteria, including b. linens (Brevibacterium linens). The bacteria is essentially responsible for the unique characteristics of the rind, color, and, of course, the pungent smell! Our favorite example of a washed rind cheese is Epoisses.
What is a Smear Ripened cheese?
Long ago, smear ripened cheeses were made in lowland areas. Since they didn’t have to travel far to get to the local markets, storage life wasn’t a main concern. A bacteria (often Brevibacterium linens or b. linens) is smeared onto the rind of the cheese. While aging, the cheese’s rind is washed to discourage mold growth. The moisture essentially encourages the growth of the bacteria. The difference between a washed rind cheese and a smear ripened cheese is that with a washed rind cheese, the goal is to limit all bacterial growth and encourage mold. An example of a smear ripened cheese is Taleggio.
What is a soft-ripened cheese?
In the making of a soft-ripened cheese, mold is added to the milk or sprayed over the wheel of cheese, which produces a white rind. This rind helps the cheese ripen from the outside in. The texture of a soft-ripened cheese is soft, creamy, luscious and oftentimes runny. Flavors of this style of cheese are typically described as buttery, mushroomy, creamy, grassy, or garlicky.
What is a Robiola-style cheese?
Robiola is a soft-ripened cheese that originally came from the Langhe region of Italy. It’s made with varying proportions of cow's, goat's, and sheep’s milk. This cheese is dense, soft, sweet, and tangy. After resting at room temperature, it will become oozy and spreadable.
What is a tomme-style cheese?
Tomme is a petite, round cheese made on the same farm from which its milk is sourced. Tomme cheeses are aged for a short duration (4-6 months) and their interior tends to be more creamy. This style of cheese is often tangy and grassy in flavor with a texture ranging from chalky to unctuous.
What cheeses go into a traditional fondue recipe?
Gruyère, Emmentaler, and Appenzeller comprise the trifecta of cheeses that go into a traditional Swiss fondue recipe.
I’m making a cheese board for a party. How much cheese should I figure per person?
A good rule of thumb when preparing a cheese board is to put out 1 oz. of each style of cheese per person. If you’re making a dessert cheese plate, .5 oz. per person would be ideal.