Cheesemonger Tips
Flavouring Cheese
Now you have had a go at making your own cheese, you can carry on experimenting, adding a little more or a little less of certain things. I love to experiment with the cheeses I’ve made, and one of the ways I do this is to flavour them in different ways. Here are some ideas, but let your imagination run wild – above all, experiment and have fun!
Yoghurt Cheese
1kg (2lb 3oz) natural (plain) yoghurt
1 tsp salt
handful of dried thyme, leaves only, finely chopped
1/2 tsp crushed black pepper
extra-virgin olive oil, for preserving
fresh thyme sprigs, for preserving
MAKES 250g (9oz)
1 Place the yoghurt, salt, thyme and pepper in a large bowl, then stir together.
2 Scoop the mix into a double layer of cheesecloth or muslin set over a bowl. Following the steps shown here, create a cloth bag and hang the yoghurt above the bowl and leave to drain overnight.
3 Discard the whey in the bowl below. Unwrap the cloth bag, slightly oil your hands and roll the cheese mixture into small balls. Place the cheese balls into a clean, sterilized jar with a few thyme sprigs, cover with olive oil and seal. This will preserve the cheese and it can be kept for up to 2 weeks in the refrigerator.
Camembert
Camembert is delicious and you can do so much with it – and it’s also full of history.
Legend has it that the invention of what would become the most famous of all French cheeses is attributed to Marie Harel, who is reputed to have created the first Camembert in 1791 in the small village of Camembert in the Orne, during the French Revolution, after listening to advice from a refractory priest from Brie. This new cheese soon became more widely known thanks to the opening of the railway line between Paris and Normandy in 1850; then, in 1860, came the invention of the wooden box, which would enable the cheese to be transported more easily and go on to conquer the rest of the world!
The famous poplar-wood box, now mandatory, revolutionized the transport and commercialization of this cheese, but the label affixed to its lid also contributed to its success, adding a touch of soul and telling a story.
And yes, Camembert is a real treat, but believe it or not there are health benefits, too. Foods produced via fermentation, like Camembert, are renowned for their probiotic properties. Camembert is simply full of them! It also has a much lower fat content than other cheeses, at only 21 per cent. But undoubtedly the most important attribute of Camembert is that it is good for the soul.
Camembert facts
• It takes 2.2 litres (4 pints/91/2 cups) of milk to produce one Camembert.
• France exports around 30,000 tonnes (metric tons) of Camembert per year.
• It takes 5 ladlefuls of curds to produce one Camembert de Normandie AOP.
• 30–35 days of maturing are required to produce a cheese that is mature in the middle.
See here for some of the best ways to flavour Camembert.
◁ The Classic Baked Camembert
A lovely gooey baked Camembert is a timeless classic. It never fails to impress, served with loads of crusty bread for dipping. The best type of comfort food with minimal effort. Ideal!
1 x 250g (9oz) wheel of Camembert in a box
1 garlic clove, sliced
3–4 sprigs of fresh rosemary
1 tsp olive oil
a splash of white wine
Preheat the oven to 200°C (400°F/Gas Mark 6). Remove the Camembert from the box and unwrap it, then put the cheese back in the bottom half of the box, leaving the lid off.
Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of rosemary into the slits. Drizzle the cheese with olive oil and a splash of white wine.
Place on a baking sheet and bake for 10 minutes, or until you see the cheese bubble.
◁ My Dreamy Baked Vacherin
Vacherin mont d’or is perhaps one of the most sought-after cheeses on the market come September. When this cheese comes into season, it means winter is on the way, so there is no better way to eat it than baked, next to an open fire. Heaven!
1 x 450g (1lb) vacherin mont d’or in a box
3 shallots, finely chopped
2 garlic cloves, crushed
20g (3/4oz) butter
2 sprigs of fresh rosemary, finely chopped
scant 2 tbsp white wine
Preheat the oven to 180°C (350°F/Gas Mark 4). Get your vacherin ready by unwrapping it and cutting the top off the cheese with a sharp knife. Put the cheese back in its box.
In a pan, cook the shallots and garlic in the butter until soft. Add the rosemary and white wine, then cook off the alcohol for a few minutes. Set aside to rest for 10 minutes.
Spread a thin layer of cooked shallots over the cheese, cutting down into the cheese so the mixture goes all the way through.
Place the wooden lid back on the cheese and wrap the box in foil. Place on baking sheet and bake for 10 minutes.
◁ Camembert with Calvados
2 slices of stale bread, crusts removed
2 tbsp Calvados (apple brandy)
1 x 250g (9oz) wheel of Camembert, semi-ripe (this will absorb the alcohol better)
Preheat the oven to 180°C (350°F/Gas Mark 4). Place the bread on a baking sheet and bake for 3–4 minutes, then remove from the oven and crush with a rolling pin until you have fine crumbs.
Pour the Calvados into a bowl. With a knife, remove the entire rind of the Camembert, then place the cheese in the Calvados, making sure the whole cheese is covered. Leave for 30 minutes, then carefully turn and leave for another 30 minutes.
Push the cheese into the crumb mixture, moving it around until evenly coated. Set aside for 1 hour before serving.
◁ Parma-Ham-Wrapped Baked Camembert
handful of fresh chives
1 x 250g (9oz) wheel of Camembert
10 slices of Parma ham
Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with non-stick baking (parchment) paper.
Arrange half the chives on top of the Camembert. Place 5 slices of Parma ham over the chives.
Carefully turn the Camembert over and fold in the ends of the Parma slices to enclose, then repeat with the remaining chives and Parma ham on this side to completely enclose the Camembert.
Place the Camembert on the lined sheet. Bake for 15 minutes, or until the Parma ham is crisp and the Camembert is soft. Transfer to a serving platter and serve with toasted bread.
◁ Mushroom, Garlic and Truffle Baked Camembert
1 x 250g (9oz) wheel of Camembert in a box
1 tbsp truffle oil
handful of chestnut (cremini) mushrooms
1 shallot, finely chopped
1 garlic clove, crushed
2 tbsp chopped fresh parsley
2 sage leaves
salt and freshly ground black pepper
Preheat the oven to 250°C (475°F/Gas Mark 9).
Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box, leaving the lid off, and set it on a baking sheet. Bake for about 10 minutes until soft.
Meanwhile, in a large pan, heat the truffle oil for a few seconds. Add the mushrooms and season with salt and pepper. Cover and cook over a medium heat for about 5 minutes, stirring occasionally, until softened. Uncover and cook for a further 3 minutes, stirring, until lightly browned. Add the shallot and garlic and cook for a couple of minutes until softened. Stir in the parsley and sage, then season with salt and pepper.
Spoon the mushrooms over the cheese to serve.
◁ Roasted Peach Camembert
4 large peaches, stoned and sliced
21/2 tbsp balsamic vinegar, plus extra for drizzling
1 tbsp honey
2 tbsp olive oil
1 small garlic clove, finely chopped
1 x 250g (9oz) wheel of Camembert
Preheat the oven to 200°C (400°F/Gas Mark 6).
Place the peaches on a baking sheet. In a small bowl, combine the balsamic vinegar, honey, oil and garlic. Pour this mix over the peaches and bake for 20 minutes.
Place the Camembert on a plate. Mound the peaches on top, and drizzle with a little extra vinegar. Enjoy with crackers or crusty bread.
◁ Fig, Walnut and Honey Camembert
1 x 250g (9oz) wheel of Camembert
sprig of fresh thyme, leaves stripped
handful of broken walnuts
2 tsp honey
2 fresh figs, sliced into rounds
Place the Camembert on a plate.
Scatter the cheese with the thyme and walnuts, add the fig slices and drizzle a little honey over.
◁ Crème Brûlée Camembert
1 x 250g (9oz) wheel of Camembert in a box
60g (2oz) brown sugar
Remove the Camembert from the box and unwrap it, then put the cheese back in the bottom half of the box, leaving the lid off. Using a small, sharp knife, cut a ‘lid’ out of the top of the cheese, making sure you don’t cut all the way through to the bottom. Remove the ‘lid’, leaving the silky interior exposed.
Sprinkle the sugar on top of the Camembert, then place under the grill (broiler) or use a kitchen blowtorch to heat the sugar until it goes brown and hard. Serve with biscotti for dipping.
◁ Honey and Pistachio Baked Camembert
1 x 250g (9oz) wheel of Camembert, in a box
2 tbsp honey
2 tbsp unsalted shelled pistachios
freshly ground black pepper
Preheat the oven to 200°C (400°F/Gas Mark 6). Remove the Camembert from the box and unwrap it, then put the cheese back in the bottom half of the box, leaving the lid off. Cut the Camembert across three times, then again the other way. Place it on a baking sheet and bake for 15 minutes, or until bubbling.
Place the cheese on a serving dish, drizzle with the honey and sprinkle the shelled pistachios on top. Grind over a little black pepper and serve with farmhouse bread.
◁ Truffled Cheese
Truffled cheese is about as indulgent as it gets. I absolutely love any cheese with truffles inside – the flavour is exquisite and no other cheese can compete. So imagine if you were able to make your own at home… The success lies in the quality of the cheese and truffles: the truffles must be lovely and fresh and at the peak of the season. You can use a soft cheese you have made, or a shop-bought Brie, Camembert or Coulommiers. The truffling technique can be applied to any unpasteurized soft rich cheese.
1 soft cheese, about 250g (9oz)
50g (13/4oz) mascarpone (see here)
2 tsp whipping cream
1 fresh black truffle, about 30–40g
(1–11/2oz) (preserved can be used too)
freshly ground black pepper
1 Cut the soft cheese in half horizontally, using a sharp knife.
2 In a large bowl, mix the mascarpone with the whipping cream.
3 Using a small peeler or truffle shaver, lightly peel the truffle, then shave half the truffle into the bowl. Stir to combine.
4 Using a palette knife, spread the mascarpone, cream and truffle mixture over the bottom half of the cheese, then add a little pepper.
5 Shave the rest of the truffle over the mascarpone mixture.
6 Place the top half of the cheese over the bottom half to form the original shape.
7 Lightly press down on the cheese, then wrap in clingfilm (plastic wrap) and place in the refrigerator for at least 24 hours, to let the truffle infuse.
8 Remember to remove the cheese from the refrigerator at least 1–2 hours before serving.
Accompaniments for Cheese
What better to eat alongside a hunk of cheese than a tasty side, and it’s not hard to make your own at home.
Easy Homemade Butter in a Jar
I didn’t realize how easy it was to make butter at home until I gave it a go – and now I love it. It tastes so fresh and far superior to shop-bought butter. You don’t need any special equipment, and there are so many flavours you can add and experiment with. I was recently bought a mini butter churn, which makes it even easier.
300ml (10fl oz/11/4 cups) double (heavy) cream
salt and freshly ground black pepper
MAKES ABOUT 250g (9 oz)
You will need: 2 jars with a lid – mason jars work well, mini butter churn (optional)
1 Fill your first jar half full with cream, then screw the lid on, making sure it is secured tightly.
2 Now all you need to do is shake your jar up and down until you see the cream thicken and begin to form a ball of butter. The timings will depend on how quick and strong you are when shaking, so give it some elbow grease. It may take some time but it’s a great workout and is well worth the wait. If you have a butter churn you can use that.
3 Open the jar and drain the liquid into a second jar. This is buttermilk and can be used in other recipes.
4 Now knead your butter under cold water for a few minutes, making sure you get rid of all the excess buttermilk (this is the messy bit).
5 Add a pinch of salt and pepper if desired, and mould the butter into any shape you like. This will keep in the refrigerator for up to 2 weeks and can also be frozen.
Jellies, Jams and Chutneys
You don’t need fancy equipment to make condiments – it’s a simple pleasure that makes the most of seasonal fruits so that they can be enjoyed for months to come. Homemade jellies, jams and chutneys make a brilliant gift, or will sit happily in your cupboard for months, ready and waiting for a beautiful piece of cheese.
Quince Jelly ▷
1.5kg (3lb 5oz) quinces, unpeeled
750g (1lb 10oz) granulated sugar
4 tbsp fresh lemon juice
MAKES 500g (1lb 13/4oz)
Wash the quinces in cold water, then chop roughly and place them into a large saucepan with enough water to cover them. Simmer over a medium heat for 30 minutes until they are lovely and soft.
Drain the cooked quinces into a sieve (fine-mesh strainer), then push them through the sieve (strainer) with a wooden spoon into a bowl. The mixture should resemble a purée. Discard any remaining solids. Add the lemon juice.
Transfer the sieved mixture back into a clean saucepan with the sugar and place over a low heat. Keep stirring every 5 minutes and slowly bring the mixture to the boil, then cook for about 30 minutes. You should see the mixture becoming thicker. Keep stirring until it comes together, then take it off the heat.
Pour the mixture into a ceramic or metal loaf dish lined with clingfim (plastic wrap). It will set pretty quickly and will keep in the refrigerator for up to 6 months.
◁ Chilli Jam
This recipe makes quite a sweet chilli jam. If you like it a bit hotter, use a chilli with a bit more bite.
600g (1lb 5oz) red chillies, deseeded and roughly chopped (wear gloves!)
450g (1lb) red (bell) peppers, deseeded and roughly chopped
1kg (2lb 3oz) granulated sugar
1 litre (13/4 pints/4 cups) white wine vinegar
2 tbsp salt
MAKES 2 JARS
Preheat the oven to its lowest setting. Place your sterilized jars in the oven to keep warm, so the glass doesn’t break when filled with hot jam.
Meanwhile, place the chillies and red (bell) peppers into a food processor and pulse until smooth. Set aside.
Put the sugar and vinegar in a large saucepan and simmer over a low heat for 30 minutes until the sugar has totally dissolved. The consistency should be smooth, similar to a syrup. Add the chillies, peppers and salt and simmer for another 45 minutes.
Leave the jam to cool slightly – it should hold together well. Pour into the jars and leave to cool for a few hours before sealing. Then enjoy.
Fig Chutney
600g (1lb 5oz) fresh figs, chopped into small cubes
2 large apples, peeled, cored and chopped into small cubes
1 onion, chopped into small cubes
300g (101/2oz) soft dark brown sugar
240ml (81/2 fl oz/1 cup) apple cider vinegar
1 tsp salt
MAKES 2 JARS
Warm your jars as for the Chilli Jam. Meanwhile, place all the ingredients in a large saucepan over a low heat and simmer for 1 hour, stirring every 10 minutes, until the mixture is the consistency of jam.
Remove from the heat and leave to cool slightly. Pour into the jars and leave to cool for a few hours before sealing.
Cheese Pairings
When it comes to pairing cheese and any alcohol, there are a number of considerations, such as texture, acidity, fat and tannin. But the options are endless, and it really comes down to what you enjoy.
Cheese and Wine
Cheese and wine are two of life’s great pleasures, so what is better than enjoying them together? And I have had a lot of fun over the years finding the perfect match!
A few tips I always use when pairing …
• Remember the following: what grows together, goes together. If a goat’s cheese is the pride of the Loire Valley in France, try pairing it with wines from the Loire Valley.
• Pair wines with cheeses of equal intensity. There is no point in having a wine that will overpower the taste of the cheese – you want them to marry well. A good rule of thumb is that wines of over 14 per cent alcohol have a more intense flavour and will taste better with a stronger-tasting cheese. Wines under 12 per cent alcohol are less intense and match with a milder-tasting cheese.
• If you are a little overwhelmed and unsure which cheese to pair with which wine, a safe bet is to pair a red wine with a firm, nutty cheese. The cheese will have enough fat to counterbalance the tannin in the red wine.
FRESH CHEESE Feta, goat’s cheese, mozzarella, ricotta and burrata pair very well with crisp, dry white wines – such as a young Chardonnay, Sauvignon blanc, Pinot gris, Chablis, Sancerre, Pinot noir, Gamay – and dry rosé wines, as well as sparkling wines. Just avoid big, tannic red wines as they will overpower the cheese.
My favourite pairing: Sainte Maure and Sauvignon blanc
SOFT CHEESE Soft cheeses such as Brie, Camembert, Neufchâtel, Baron Bigod and Tunworth are rich, buttery cheeses, which pair well with rich white wines or low-tannin fruity red wines. Champagne is fantastic with soft cheeses because the effervescence cuts through the richness of the cheese. Try pairing with good Champagne, Chardonnay, Sancerre, Chablis, Beaujolais, Côtes du Rhône and sparkling wines.
My favourite pairing: Tunworth English Camembert and Perrier-Jouët Champagne
SEMI-HARD CHEESE Semi-hard cheeses such as Comté, Gruyère, creamy Cheddar, young Gouda and fontina are well balanced with a firmer texture and stronger flavour. They go well with medium-bodied whites and fruity reds. Pair them with Chardonnay, white and red Burgundy, Pinot gris, Rioja, Pinot noir, Zinfandel, rosé, sherry and young port.
My favourite pairing: Westcombe Cheddar and white Bordeaux
HARD CHEESE Hard cheeses such as Parmigiano Reggiano, aged Gouda, cloth-bound Cheddar, manchego, Beaufort, Cantal, Emmental and pecorino are strong-flavoured and beautifully mature, so they match well with full-bodied whites and tannic reds, mirroring the intensity of the wine. Pair them with aged white Burgundy, Bordeaux, Cabernet Sauvignon, Shiraz, Merlot, vintage port, Muscat and sherry.
My favourite pairing: Pecorino sardo and Chianti
BLUE CHEESE Blue cheeses such as Stilton, Gorgonzola, fourme d’ambert, bleu d’Auvergne, Cabrales and Roquefort pair well with wines that are a little bit sweeter but still have a bite. This complements the saltiness of the cheese and balances the taste. Try Riesling, Vin santo, white Burgundy, Sauternes, Pinot noir, Shiraz, sparkling reds, Muscat and port.
My favourite pairing: Stilton and tawny port
‘STINKY’ CHEESE Washed-rind cheeses such as Taleggio, Epoisses, Pont L’Évêque, reblochon, Munster and vacherin mont d’or are strong and stinky, so try to pair them with wines that complement the cheese instead of trying to match the very strong flavours. These pair nicely with rich, fragrant wines, sweeter wines and full-bodied reds, such as Riesling, white Burgundy, Sauternes, Pinot gris, Pinot noir, Shiraz, sparkling reds, Muscat and port.
My favourite pairing: Taleggio and Merlot
◁ Cheese and Beer
There are no real rules for pairing cheese and beer – it is simply down to personal preference. Here are a few tips to help inspire and develop your own pairings that work for your personal taste.
• When buying beer, look for notes on the label that complement the flavour and texture notes of the cheese.
• When pairing cider (hard cider) and cheese, match the intensity of the cider with the intensity of the cheese. Cider is great with a creamy blue cheese that has a bit of a tangy and nutty bite; taking a sip of cider will help bring all of those big, bold flavours together.
• Belgian beers pair well with Gruyère, Emmental or Comté. Belgian beers have a yeasty flavour, which complements the nutty cheese.
• Sweet stout goes well with creamy blue cheese. The sweetness of the stout complements the sweet and creamy taste of the cheese.
• IPA (India pale ale) goes well with a strong mature farmhouse Cheddar; the sharpness of the Cheddar pairs well with the hoppiness of the IPA.
• Pilsner pale lager is lovely with fresh cheese, such as goat’s cheese and burrata. Pilsner is a light beer and goes well with the subtle flavours of the fresh cheese.
• Barley wine goes really well with stinky washed-rind cheeses, which are punchy and strong, as the barley wine is equally strong.
• Pair imperial stout with a strong spicy blue cheese, as they go really well with the roast flavours of stout.
• I like German lager with Alpine-style cheeses like Gruyère. The nutty flavour of the cheese complements the nutty, caramel flavours of the beer.
• Golden ale goes well with Parmesan, as the dryness of the beer accentuates the dry and sharply intense notes of aged Parmesan.
◁ Cheese and Whisky
Whisky as a food pairing is becoming more popular. Below are a few styles of whisky and some ideas of which cheeses to pair with them.
• A medium-bodied whisky goes really nicely with crottin de Chavignol, the most well-known type of goat’s cheese. It has a nutty creaminess that pairs well with the whisky.
• A Scotch whisky goes really nicely with a salty, strong Comté cheese. The honey and vanilla taste of the Scotch marries beautifully with the Comté.
• Cashel blue is a rich, creamy milk cheese with tangy, sharp flavours that would overpower a lot of whisky, but a good ‘Sherry Bomb’ whisky can stand up against the strength of any quality blue cheese.
Cheese and Spirits
Although it may seem unusual, vodka is fantastic as a cheese pairing, and just like wine or beer, can enhance the flavour of cheese, too. I pair vodka with tangy, full-flavoured goat’s cheese, and also with strong, crumbly cheeses such as manchego.
Gin is another great pairing. The gin has a light, dry taste that is beautifully fresh. When paired with a triple cream cheese, the cheese really brings out the delicious citrus and botanical flavours.
Seasonal Cheese Boards
Fruit, vegetables, meat and fish taste best when in season, and cheese is no different. Just as fruit and vegetables come in and out of season, the grasses and wildflowers eaten by cows, sheep and goats do the same. The milk produced by the animals reflects this changing diet, giving cheese different flavours and textures as the year progresses.
I love to create cheese boards that display the best of what each season has to offer. It also gives me an excuse to have a cheese party each time the seasons change, and get all my friends and family over to sample the best cheeses that each season has to offer.
On the following pages are my favourite cheese boards that represent the changing seasons.
Spring Cheese Board
When spring comes, temperatures warm up and cows return to the fields for grass and clover. The resulting milk sees fat and protein content drop, and cheeses tend to be brighter and lighter-bodied, with mellow flavours.
(Left to right) Beenleigh blue, Innes Bosworth Ash Log, Cornish Yarg and Brie de Meaux. With blackcurrant and bayleaf jam and rye crackers.
Summer Cheese Board
In summer, grasses and wildflowers flourish, so grazing animals have a rich and varied diet. This is one of my favourite months for cheese, because the summer milk has distinct floral notes, as well as complexity.
(Left to right) Cabrales, Neufchâtel, Cabri, Moliterno black truffle pecorino. With pears, honey and fresh bread.
Autumn Cheese Board
I love the colours of this cheese board: it just screams autumn. As flowers and foliage die off, the milk becomes more grassy, and with colder weather comes a jump in butterfat and protein.
(Left to right) Mimolette, Valençay goat’s cheese, Epoisses, Shropshire blue. With quince jelly, cheese biscuits and physalis.
Winter Cheese Board
Christmas is when a lot of us enjoy a good cheese board, and this is what I love to serve over the festive period. Over the winter, dairy cattle in temperate climates come in from the fields and eat grass that’s been stored for the winter. Winter cheeses are often the creamiest with mild flavour profiles and grassy notes.
(Left to right) Tunworth English Camembert, Colston Bassett Stilton, Berkswell sheep’s cheese, Etoile de Gâtine goat’s cheese, Godminster oak-smoked Cheddar. With Bath Oliver crackers and fig and walnut cake.
Storing Cheese
In the cheese shop one of the most commonly asked questions is: ‘How do you store cheese at home?’
For cheese, the ‘good old days’ were when we didn’t have central heating, double glazing (double-paned windows) or fridges (refrigerators). Before the 1960s, many homes would have a pantry for storing food, which was usually located in the north-east corner of the house and remained cool throughout the year, at about 8–10°C (46–50°F). This created the perfect temperature and conditions for storing cheese.
Unfortunately, most of us now have centrally heated homes and larder fridges (refrigerators), which usually run at temperatures about 5°C (40°F) and dehydrate the cheese unless it’s tightly wrapped.
Most good cheese shops will wrap your cheese in a breathable wax paper. If your cheese has not come in wax paper, the next best thing would be to wrap it in greaseproof (wax) paper and then wrap tightly in foil and pop it in the refrigerator. This will keep the cheese moist – while still allowing it to breathe – and safe from any flavour taint it may pick up from other foods stored nearby.
Clingfilm (plastic wrap) is a big no no for anything other than very short periods. All cheeses carry on maturing slowly in the store and in your refrigerator until they are consumed. When cheese wrapped in clingfilm (plastic wrap) matures, or if there is a rise in temperature, moisture will be drawn out of the cheese and trapped, causing the cheese to sweat. This can affect the flavour. Let the cheese breathe.
TEMPERATURE
The temperature at which cheese is kept really does depend on the individual cheese – for example, fresh and soft cheeses should be kept at a lower temperature in the main compartment of the refrigerator. Blue cheeses should also be kept in the refrigerator, but at the bottom in the salad crisper compartment. Harder cheeses are really best kept in a cool larder (pantry) if possible.
I would recommend taking all cheese out of the refrigerator 11/2 to 2 hours before serving. I like to see the Brie running off the plate in front of me.
Similar to milk, cheese will taste a little high and sour when it is no longer edible.
BLUE CHEESE
If you have bought blue cheese, this too is better stored in greaseproof (wax) paper and foil as it keeps the cheese moist and allows the ripening process to continue unhindered.
If you keep blue cheese for longer than the use-by date, you may find the cut surface starts to bloom with a blue mould coat – don’t worry, this is completely normal and the whole cheese remains edible. The cheese is just trying to form its own rind.
CHEESE TRUCKLES AND WHOLE CLOTH-WRAPPED CHEESES
A truckle or wheel of cheese is a living thing, maturing and developing over time – just like a fine bottle of wine. These are best kept in a larder (pantry) or other cool place. It’s even better if you are lucky enough to have a cheese storage chest, as this is a fantastic way to keep cheese maturing until ready to serve.
Making the Most of your Cheese
Over one-third of all produce never reaches our plates. This is equivalent to 1.3 billion tonnes (metric tons) of food worldwide every year. If we reduced this by a quarter, there would be enough to feed everybody on the planet.
In wealthy countries, high levels of food waste are caused by food being discarded by consumers who have bought too much, or by retailers because the products don’t meet aesthetic requirements.
In the cheese shop I encourage our customers to waste less. Cheese is one of the foods most commonly thrown away, but below are a few tips on making the most of your cheese.
MOULDY CHEESE
While soft cheeses and curds shouldn’t be eaten if they go mouldy, hard cheeses are fine. Just cut off the mould and dig in, as the cheese is still edible.
PARMESAN RINDS
Don’t throw them away! Add them to soups, stews or risottos, and as they cook down they add the most delicious flavour.
FREEZING
Most cheeses can be frozen. Grate hard cheese and freeze it in sandwich bags, ready to sprinkle straight onto pasta or pizza before cooking.
PESTO
Grate any hard cheese and blitz it with nuts, olive oil and basil to make a delicious pesto sauce that can be kept for up to a week.
NO-WASTE CHEESE SCONES
Use 200g (7oz) of any cheese you have left over, including blue, and follow my recipe for Cheese and Garlic Scones shown here. You’ll have a big mound of cheesiness without wasting a thing.
BUY SMALL
My best bit of advice is, whenever possible, to buy your cheese in small quantities. This way you can Buy. Eat. Repeat.
