What to Do About Left-over Cheese

Hey Cheese Fans!

OK! People want to know what to do with left-overs. Start by evaluating the cheese(s); Trim rinds, unwanted molds and dried out bits. Smell the cheese. It should not smell ammoniated. This is bad.

OK. Now that you have cleaned and gathered the stragglers, roughly chop and lightly coat with flour or other starch. Add liquid (i.e. milk/cream, beer, white wine) and heat over a low flame while stirring to incorporate cheese.

With this concoction the possibilities are endless: Add macaroni or other noodles for a quick lunch, pour over hearty bread and bake for a quicky rarebit. You can do so much with this simple idea! Share your recipes and discoveries. We'd love to hear them.

All is fair in cheese,

Henry T. Cram

On Cheese Quality

Orange, "cheese-flavored" foods are rampant in the markets today and have really warped our understanding of what cheese is or can be. Lets say, 'no', to the over-processed and rediscover the real (cheese).

There are three divisions of cheese: Artisanal, Farmhouse and Factory Cheese.

Artisanal cheeses are handcrafted, small-production and often traditionally made cheeses. Truly the pinnacle of cheese-making, they are generally produced on a small scale on a farm or a small factory. Some artisanal cheeses are strictly regulated and are specific to a region; others break tradition and aren't regulated at all.

Farmhouse cheese or Fermier (of the farm) is usually made by hand with raw milk from animals from that farm. They are often well crafted and interesting cheeses. While most follow traditional production methods others are made using more progressive processes, including biodynamic and organic set-ups which appeal to the health-more conscious consumers.

Factory cheeses came about during the industrial revolution, the first being Derby cheese which appeared around 1890. During the First World War truly large scale manufacturing began with the milk being long shipped distances in steel tanks where it is over-pasteurized to kill bacteria that could affect the shelf life of the product. Unfortunately, killing the bacteria that causes spoilage also kills the bacteria which gives flavor and texture to the cheese resulting bland cheeses.

These methods eventually led to processed cheeses, cheese food or imitation cheese products, or as I call them, dead cheese.

Cheese curator,

Henry T. Cram

***Also, a quick note about raw milk cheeses- Many people are asking about raw milk cheeses. Many great raw milk products are withheld from importation into the United States because of our strict regulations for the handling of raw milk and production of raw milk cheeses, despite findings that there is little health risk in the consumption of raw dairy products.

A Note on Cheese Storage

Meet the Man Behind the Cheese Counter, Henry

The enemies of cheese are air, water, and extreme temperature. Avoid these elements as much as possible to prolong your cheeses life. Never freeze cheese no matter how much it rhymes. Cheese should be at a temperature no lower than your refrigerator is set to at home(35ºF). The ideal temp for cheese, in fact, is from 40º-50ºF. The warmest spots in the fridge are in a vegetable drawer or in the door making them ideal for cheese storage. Plastic wrap is not recommended for prolonged cheese storage as it may suffocate the cheese. Plasticizers in certain plastic-wraps meld with the fats in cheese imparting a plasticky flavor and raising a slight health concern. Loosely wrap hard cheeses in wax or parchment paper then in plastic if necessary. For softer cheeses it is important to wrap them more tightly with the paper or wax in order to prevent air from drying them out. Plastic containers can help reduce air flow around cheese. Fresh cheeses, on the other hand, generally spoil quickly and need to retain a good deal of moisture. It is recommended to keep these cheeses wrapped tightly in plastic or in plastic containers and to store them in a cooler portion of your fridge.
The best spot for cheese is in a specialized cheese case at your local, reliable, cheese shop. Cheese cut directly from the source and in appropriate portions is ideal. The less you have to fuss with cheese storage, the better it is for the cheese (no offense). Be smart and buy smart.

Your Friend in Cheese,
Henry T. Cram