64
The
Cheesemonger Paul Partica, The Cheese Shop, Centerbrook CT
Frequent Asked Questions: Part II
I n my February column, I addressed several questions that are frequently asked when customers visit the shop. Those questions pertained to the dietary topics of low-fat, low-salt and lactosefree cheeses. In this column, I answer several more questions that are often asked. My answers are based on information and experience gathered over fifty-one years in the specialty food business, and they are the opinion of the Cheese Shop. Are there any vegan cheeses available at your shop? Since we are a Cheese Shop, we carry natural cheeses that are – by definition – made from milk. That said, vegan cheeses are not actually cheese, but a non-dairy alternative that can be soy- or nut-based. Although you may enjoy the taste of non-dairy cheese, these products do not offer the authentic taste or texture of real cheese. In addition, they are nutritionally different.
My recommendation is to eat these cheese alternatives if they taste good to you, not simply because they represent a mock version of cheese.
When does stinky become bad? This is a fun topic. Some cheeses have little or no aroma. I store others (such as Stinking Bishop from England) double-wrapped and behind closed doors in the walk-in cooler. I may or may not also keep a clothespin handy for my nose when it comes time to open the cheese. All kidding aside, many cheeses are designed to be – let’s say – aromatic. The washed-rind family of cheeses are known to be particularly sharp to the nose. Unlike soft-ripening cheeses that contain a white bloomy mold on them, these cheeses are washed
