6 Frequently Asked Questions About Cheese

It seems that many of customers and blog readers are asking the same questions on several topics so I will address them in this post.

1) What are the names or brands of Brie?
Ans) All of the Brie sold in the US is pasteurized so the only differences are the quality and the producer. Not to sound snobbish but I feel that the best Brie is made in France and the best imported brands to purchase here in the US are (in order of quality) Rouzaire Fromage DeMeaux, Rouzaire Brie Nangis, Chatelain Brie, Isigny Brie, Tour de Marze Brie and Bellerive Brie. For Brie made in the US definitely stay away from all the factory made brands like President, Supreme and Valembert. These brands may be cheaper but they are cheap for very obvious reasons. Treat yourselves right by purchasing gourmet quality Brie.

2) Should I use separate knives for cutting different cheeses?
Ans) ALWAYS use separate knives ! The reason is that you do not want to "contaminate" one cheese with the flavor of another cheese. By contaminate we do not mean ruin, but alter the flavor. You may not think that this is important but it is. This is true especially when serving blue cheese with a soft or mild cheese because the strong flavor and the mold of the blue cheese will contaminate the other cheese. Also any blue cheese residue that is left on another cheese will begin to alter it while stored in the refrigerator. Strong flavored cheeses can and do impart a bit of themselves on their less flavorful or milder cousins by using the same cutting knife. In this way any taste comparison can be altered. So take a bit more time at setup and clean-up and use separate cutting knives your gourmet cheeses will thank you.

3) Is it OK to eat the white rind on Brie?
Ans) YES! The bloomy rind on brie is edible and will cause no harm. If you are new to Brie first try scooping out the cheese and as you become more familiar with its flavor then move on to eating it with the rind and see if it appeals to you. Only you can decide whether you like it with the rind or not but do not be afraid to try it.

4) Are Organic cheeses worth the higher price?
Ans) In our opinion the answer is a strong Yes. What cows, goats, and sheep consume as food has a direct effect on the milk they produce. If these animals are feed purely Organic foods they produce milk of higher nutritional value and without any added chemicals or hormones. Many progressive dairies in Europe and some in the US are growing their own Organic feed for their herds. By doing this they are able to lower their production costs by not adding hormones their feed and toxic chemicals to their soil. Hormones that are added to feed stocks or injected directly into the animal may increase the volume of milk produced but they also leave residues in the milk which are then transferred to you the consumer. I personally do not need nor do I want bovine growth hormone in my dairy products. In Europe many more farms and dairies are going natural if not totally organic and nearly all refuse to use rBGH ( bovine growth hormone) . It is unfortunate that this movement has not gained stronger traction in the US.

5) Why do sheep milk cheeses seem oily?
Ans) The reason is the sheep milk has a much higher fat content than both cow milk and goat milk. This higher fat content is desirable because it produces a richer and more buttery flavor cheese.

6) What is the difference between a cheese board and a cheese plate?
Ans) Simply stated a cheese plate is usually served with or after a main course meal or as an appetizer. A cheese board is served as a stand alone course, like at a wine tasting, a setting where no other food course will be served or cheese party. Portions are always smaller for a cheese plate than a cheese board.