Great Cheese! Great Price!
Great Cheese! Great Price!
Let me tell you about cheese,
Here you will find answers to commonly asked questions and other cheese information that I thought you would find interesting.
Have a question email info@cheeseman.ca and I will add it to the list of questions that I will answer on this page.
Red Wine & Cheese Tips
Here are a few things to think about when pairing your red wine with cheese.
The most important thing to remember is that there are no ‘hard and fast’ rules when pairing wine and cheese. Beauty is in the eye of the beholder or in this case, the perfert pairing depends on an individual’s taste. So rules or no rules enjoy the journey.
When drinking red it is better to go with a hard cheese rather than a soft or semi-firm cheese. (However I will be happy to suggest some excellent exceptions to this rule!)
Look for or try cheeses that are dry or have crystals (crunchy bits) in the cheese. Aged Italian, Swiss, French, Dutch, Spanish and aged cheddars all meet this criteria.
A Cheese that has been washed with a red wine is also an excellent choice. Ask me about Mont Vully or Fleur D’Aunis!
Red wine also matches or pairs well with cooked cheese dishes especially when the meal includes wine friendly ingredients like beef or mushrooms.
White Wine and Cheese Tips
Here are a few things to think about when pairing your white wine with cheese.
Remember, as I said with the Red wines, there are no ‘hard and fast’ rules. Beauty is in the eye of the beholder or in this case the perfect pairing depends on an individual’s taste. So rules or no rules enjoy the journey’
Goat cheese is a perfect candidate for pairing with a white wine. Don’t like goat cheese you say, then talk to me about some of the selections I carry that are quite approachable and may surprise you!
Crumbly UK cheeses, Feta, Alpine cheeses like Gruyere, Appenzeller and Tomme are excellent choices.
Medium intensity washed rind cheeses are also very suitable to be enjoyed with your white wines.
To enhance your dining pleasure, don’t over chill your whites. The wine will tighten up if it is too cold and so will the flavour of your cheese.
“Do’s and Don’ts of Cheese”
Do: Visit and take time to talk to your local cheesemonger (that would be me) to expand both your knowledge and interest on your next cheese board.
Don’t: Do a quick “grab and go” from a big supermarket, unless you just want to offer an “everyday run of the mill selection” on your platter! A bit harsh I know, but it is important to self promote!
Cheese is a number one priority. Not veggies. Not protein. We can all agree on that, right?
So here is my favourite part about summer, it’s the abundance of all the summer fruits + cheese + crackers + wine + rosé + backyard get togethers!
So if you can’t figure a selection out try this or a variation.
It’s that easy!
The short answer:
As the old “open-bucket-in-a barn” method of milking has been phased out, replaced by closed modern machine milking and purification systems, foreign particles (specifically hay dust) are less present in the milk, as is the associated bacterium that produced carbon dioxide that creates the holes. The end result, the cheese is formed with fewer holes. Watch this youtube video on what is being done to nurture/create more holes!
Legend has it that the 1st cheese was created 4,000 years ago, accidentally!
It takes about 10 pounds of milk to make just 1 pound of cheese!
Some cheeses are illegal in the United States. Can you guess what type? Unpasteurized!
France produces approximately 400 distinct types of cheese.
Cheese caves are a real thing!
Many lactose intolerant people can eat aged cheeses
France produces approximately 400 distinct types of cheese.
Cheese caves are a real thing!
Many lactose intolerant people can eat aged cheeses
The most popular cheese in the world is Mozzarella!