“Age is something that doesn’t matter, unless you are a cheese.”
- The nutrient to fat content of cheese is unequaled, cheese is a source of high quality protein, calcium, and many other essential nutrients.
- In order to ensure the emergence of full flavor allow the cheese to come to room temperature before serving.
- You can’t judge a cheese by its smell, some is much more aromatic than the flavor would indicate.
- Raw milk cheeses that are aged more than 60 days are legal in the USA and are readily available at Perfectly Paired.
- Artisan cheese is more costly because it’s handmade with the highest quality of milk, only available in limited batches & shipped fast to ensure freshness.
- Store most cheese loosely wrapped in wax paper in humid refrigerator drawer, ensuring that all of the surfaces are covered. Wrap blue cheese in foil
- When properly stored, hard cheeses can last for months, soft cheeses can last for a few weeks
- Cheeses, particularly aged cheese, sheep and goat cheeses, contain little, if any lactose.
In Good Taste
- Eat a flight of cheese is on order of strength, from mild to wild.
- Cut pieces so that everyone gets a bit of the rind (flavor varies from rind to center, so be sure that everyone tries all parts of the cheese).
- Mold is natural (consume it or eat around it, according to your preference).
- Taste hard, sharp cheeses with the tip of the tongue.
- Taste soft, blue cheese pressed to the roof of the mouth.
- Artisan cheese contains no preservatives and does not maintain its moisture and flavor well after being sliced. Do not slice cheeses too far in advance.
Vines & Hops
- When selecting a wine to accompany cheese anything very tannic or buttery may be too powerful an ally as tannins interfere & butter eliminates flavor
- Red wines to complement most cheeses are Pinot Noir or Cabernet Sauvignon. White wines to complement most cheeses are Sauvignon Blanc or Sparkling and Perfectly Paired is proud to offer a wide selection of wine varieties.
- Many flavors of beer and cheese are harmonious – earthy, yeasty, musty, fruity, rich, toasty, floral – which makes beer and cheese ideal for pairing
Chart a Course
- Best cheese course is 3 or 5 types, with various milks & textures.
- Typical cheese serving = 3 ounces per person (adjust this number up or down based on how many cheeses you will be serving, the amount of other food being served, the time of day and the length of the event).
- 4 ounces (1/4 lb) ungrated cheese = 1 cup grated cheese.
To Your Health
- When whey is extracted from cheese almost all of the lactose goes with it, what’s left continues to break down rapidly.
- Health professionals recommend eating cheese after meals to reduce and prevent tooth decay.
- One benefit of raw milk cheese is a cortisone like factor which works as an anti-allergen.
- Healthy elements of all cheeses include calcium, protein & fatty acids – in fact, cheese has a higher concentration of these nutrients than milk.
- One ounce of cheese has as many essential nutrients as a glass of milk.
- Sheep cheeses have more calcium & protein, and less cholesterol than cow cheeses.
- Cheese is a wonderful treat for those who are watching their carbohydrate intake (it is also a great indulgence for vegetarians and those who suffer from wheat allergies).
- One piece of quality cheese can be exceptionally satisfying, even in small amounts.