Know anyone who doesn’t eat cheese due to lactose intolerance? Or perhaps you yourself have to turn down cheese because of a lactose allergy? What you probably don’t know is that lactose intolerance should NOT affect cheese consumption. You may actually be suffering from something else! Surprisingly, most cheeses don’t contain lactose! What’s happening when … Read more
You can eat some cheeses when you’re pregnant, and cheese is great source of calcium. However, some cheeses are not safe to eat. Unsafe cheeses are more likely to grow bacteria such as listeria, which can harm your unborn baby. Please always consult your doctor for advice on dietary practice during pregnancy. These cheeses are … Read more
You may be familiar with the term vegetarian rennet, which is often displayed on the label of cheeses. This almost always refers to amicrobial rennet substitute. Microbial rennet is produced by a fungi grown and fermented in a lab setting. This type of rennet works quite well and is cheaper than traditional rennet but can … Read more
Rennet is made of enzymes chymosin and pepsin found in the stomach lining of ruminant mammals. It is a natural coagulant that helps form the curds in the cheesemaking process and ensures the coagulation happens without the cheese going sour. Rennet is only derived from animals that have previously been slaughtered and never solely for … Read more
In most cases, yes! Unless it’s covered in wax or cloth, eating the rind is a preferential decision. Technically rinds on comte and rinded blues are totally edible but they can impart a bitter flavour. Cheese is a natural product, and from time to time you can expect some blooms and moulds to develop on … Read more
For a cheeseboard allow around 75g-100g approximately of cheese in total for each guest. Therefore if you are serving 10 people and have 4 cheeses, you would serve around 1kg in total, so about of 250g of each cheese. The amount of cheese required will also depend on whether the cheeses are to be served … Read more
Leave the cheese in the fridge for as long as possible before going on display.
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and … Read more
