Get-Stuffed French Toast

(ARA) – Get your kids cooking in the kitchen with a simple recipe. Start with safety. Then, add an interest in learning. Sprinkle a few simple kitchen skills. And finally, mix in great tasting ingredients, including Wisconsin cheese.

Learning to cook is not only a terrific way to express creativity, share ideas and spend time with family and friends, cooking is also an excellent way for children to explore important life-building skills such as how to prepare meals, use math to measure ingredients and discover healthy eating habits.

Even the youngest chef can help plan, create and serve delicious meals. Regardless of age or activity, children always need to work with an adult. From ages 3 to 12, youngsters can take part in numerous skill-building activities, for example:

* Three-year-olds can help wash fruits and vegetables, stir ingredients in a bowl, tear lettuce and pour liquids.

* Four-year-olds can grease pans, peel oranges and open packages.

* Five-year-olds can measure ingredients, cut soft foods with a blunt knife, set the table and make a plate of food look pretty.

* Seven- and 8-year-olds can help plan the meal, roll and shape cookies, beat ingredients with a whisk, find ingredients in a cabinet or spice rack and make a salad.

* Nine- to 12-year-olds can open cans, prepare simple recipes with a limited number of ingredients, use an oven (with supervision), use a knife (with supervision) and shred cheese and vegetables.

These tips, new recipes and educational information about cheese are all offered in a new brochure, Kitchen Kids, authored by the Wisconsin Milk Marketing Board. To download the brochure, visit EatWisconsinCheese.com/KitchenKids.

Get-Stuffed French Toast
Serves eight to 10

Ingredients:
1 16-ounce challah or French bread loaf, cubed
1 8-ounce package Wisconsin Havarti Cheese, cut into thin slices
6 large eggs
4 cups milk
1/2 cup sugar
1 1/2 teaspoons ground cinnamon, divided
2 tablespoons butter, melted
1/4 cup maple syrup
1 1/2 cups fresh or frozen blueberries
1 12-ounce jar blueberry preserves

Directions:
Preheat oven to 350 F. Arrange half of bread cubes in lightly buttered 13 x 9 x 2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle remaining cinnamon over the top. Cover baking pan with foil. Bake for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand five minutes before serving. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast.

Cheddar Olive Pops
Makes 25 appetizers

Cheddar Olive Pops

Ingredients:
2 cups (8 ounces) Wisconsin Aged Cheddar Cheese, coarsely grated
1/2 cup butter (1 stick), softened
1 cup flour
1 teaspoon paprika
25 large pimiento-stuffed green olives

Directions:
Preheat oven to 400 F. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.

Courtesy of ARAcontent

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Mention cheese and most people will think of France, maybe Italy, sometimes Germany or Greece. But rarely will the first image brought to mind be Mexico. Yet Mexico has a range of native cheeses that are delightful and even profoundly fine additions to the cheese world. In some cases they are similar to more familiar types. In many instances they are as different as the differing countries themselves.

Chiapas is a fine example of traditional Mexican cheese. Crumbly like feta, it has a delightfully tart taste that works wonders on beans.

Chihuahua, named after the state in Mexico, is perfect for dishes calling for melted cheese. Popular in Mexican fondue (yes, that’s not just a French dish), it has a variety of other uses. Fried cheese (queso frito) is another favorite method of preparation.

Cotija stands in sharp contrast. This cheese is made from aged goat’s milk. But unlike a ricotta it is sharp and tangy, not bland. Often grated over salads, it will add a nice tang to any dish.

Criollo is a sharp, yellow cheese from an area near Taxco in the state of Guerrero. Similar in color and taste to a Muenster, it has a distinctive flavor that sets it apart from that more familiar cheese. It works equally well grated or melted and will enhance any Mexican dish calling for a yellow cheese.

Enchilado may have a mundane name (translated it means, ‘chili flavored’), but the taste is anything but. A type of anejo cheese, it’s aged and spiced with paprika or chili powder. It goes well with a variety of Mexican cervezas, not least of which is an outstanding Michelada. Michelada is a mixture of beer, tabasco sauce, soy sauce, Worcestershire sauce and lime.

Fresco is a creamy cheese that makes for the perfect spicy topping to many Mexican dishes. Enchiladas benefit from it and an empanada would be a lesser creation without a fresco.

Manchego by comparison is mild and mellow. Hailing from the La Mancha region, its nutty flavor makes it perfect for pambazos sandwiches or all by itself.

Oaxaca may be an unfamiliar name, but many who have enjoyed a great quesadillas have unknowingly tasted this stringy cheese. The Mexican version of mozzarella, it is perfect on a tlayuda. Tlayudas are a traditional Mexican dish made of a giant corn tortilla covered with frijoles refritos and asiento, refried beans and pork. When served plain, it’s usually wound into a big ball like yarn (but much tastier).

Queso blanco is a soft, creamy, white cheese that makes a perfect spread. Similar to cream cheese, it’s milder and not aged. It’s just right for a small grilled tortilla snack.

Whichever variety of queso (Spanish for cheese) you prefer, you’ll find a Mexican style cheese that suits your taste. Whether as a topping, in cooking, or just as a snack, they’re perfect for every occasion.

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(ARA) – The graduation season is a time of year when families from all over the country celebrate both the academic success and beginning of a loved one’s long journey. On the islands of Hawaii, this time of year is extremely significant for native families, with several traditions that play a significant role.

In Hawaiian culture, giving a flower lei is a rich part of the graduation tradition as it represents love, friendship and celebration. With leis being made with as many as 500 flowers each, it is not uncommon to see a graduate with so many leis that their neck is barely visible.

In ancient Hawaii, leis were constructed of flowers, leaves, shells, feathers and even bone and teeth of various animals and represented wealth, royalty, and rank. Today, there are eight different types of Hawaiian leis, one symbolically for each major island. Although there are a myriad of methods to create them, there is one purpose intended…to spread the “Aloha Spirit.”

To help provide the perfect “island paradise” setting for your graduation gathering and allow you to stay as calm and cool as the island breeze, the following are some tips and recipes developed by King’s Hawaiian to create the aloha-style experience:

Invite early — With graduation season upon us, many will have competing parties at the same time before the ceremony. Be sure to send your invitations out 4 to 5 weeks in advance to allow those that need to travel long distances to be able to plan accordingly.

Add fruit — Hawaii is renowned for their pineapples. Sliced, diced or as a table decoration, this fruit is sure to add the island flair to your party.

Say aloha — As if they had just set foot on the island of Oahu, welcome each guest with a traditional Aloha greeting, a lei and kiss on the cheek or a big Hawaiian hug.

Take a dip — Bread bowl dip appetizers provide a hearty buffet recipe that requires minimal preparation and is a constant crowd pleaser. King’s Hawaiian offers two varieties of “round loaves” — Hawaiian Sweet Bread and Honey Wheat — which prove ideal for this offering.

Island music — Hawaii has a rich array of both traditional and popular music. Make sure to add a few “Hawaiian” style songs to your playlist for the perfect background music for your party.

Party under the stars — Utilizing various sized tiki torches on the tables and around the perimeter is an inexpensive lighting alternative for any occasion. Place appetizers and refreshments outside and let your guests enjoy the breeze of the “island” night.

Recipes

Tropical Bruschetta

6 King’s Hawaiian Sweet Rolls
Olive oil
1 mango, 1/2-inch dice (about 1 cup)*
1/2 cup sliced strawberries
1/2 cup finely chopped red onion
1/2 tablespoon minced jalapeno pepper
1 avocado, 1/2-inch dice (about 1 cup)*
1 lime

* select mango and avocado that are ripe but firm

Trim off dome of each roll then cut horizontally into 4 equal layers. Brush one side of each piece of with olive oil. Bake in a preheated 350 F oven for 7 to 8 minutes, or until golden brown. Cool.

Combine next 5 ingredients in bowl. Squeeze juice of 1 lime over ingredients. Toss to coat well. Chill about 1 hour.

Spoon about 1 tablespoon of salsa on each toasted bread square. Serve immediately.

Makes 24 servings.

Bread Bowl and Paddles

1 16-ounce loaf King’s Hawaiian Sweet Bread
Olive oil

Carve out center core of bread within 1-inch of bottom and sides keeping bread intact; set aside.

Cut reserved bread horizontally into 1/2-inch layers. Brush both sides lightly with olive oil. Cut each layer into “paddles” about 3 x 1-1/2 x 1/2-inches (about 18).

Brush inside of bowl lightly with olive oil. Place bowl and paddles on separate baking sheets. Bake both in a preheated 350 F oven: 11 to 13 minutes for bowl, 8 to 9 minutes for paddles, until golden brown.

*Spicy Cheese Fondue

1 – 16 ounce package Mexican-flavored American processed cheese, cut into 1/2-inch cubes
8 ounces Pepper Jack cheese, shredded
1/4 cup prepared salsa
Choose a selection of vegetables for dipping, optional

Melt processed cheese in saucepan over medium heat until melted. Stir in jack cheese, fold in salsa. Pour into bread bowl.

Arrange bread paddles and vegetables around base. Serve immediately. Make about 3 cups.

* Tropical Bread Pudding

2 – 1/2 cups King’s Hawaiian Sweet Bread crumbs (about 8 ounces)
1 – 8-ounce can crushed pineapple, packed in juice, drained
1/3 cup flaked coconut
1 – 12-ounce can evaporated skim milk
1/4 cup granulated sugar
1/2 teaspoon vanilla
3 egg whites

Preparation time: 20 minutes.

Preheat oven to 350 F.

Prepare bread crumbs by placing bread into food processor bowl fit with steel blade attachment (use “pulse” setting until desired crumb size is reached). Or, use a blender to crumb bread.

Lightly coat an 8-inch pan with non-stick spray. Spread crumbs on bottom of pan; do not press into place. Spoon crushed pineapple evenly over bread crumbs and sprinkle with coconut. Whisk together milk, sugar, vanilla and egg whites.

Pour mixture into pan. Bake for 40 to 45 minutes or until firm in center. Allow to cool. Serve with non-dairy whipped topping.

Makes 6 servings.

* Islander Artichoke and Spinach Dip

2 – 16-ounce loaves King’s Hawaiian Sweet Bread
1 cup mayonnaise
1 cup sour cream
1 package – 1-ounce Ranch-style dip mix
1 can – 13- to 15-ounce artichoke hearts, drained and chopped
1 package – 10-ounce frozen chopped spinach thawed and well drained
1 can – 8-ounce sliced water chestnuts, drained and chopped

Carefully hollow 1 loaf, leaving one inch on sides and bottom. Cube removed bread and additional loaf. Place bowl and cubes on baking sheet and bake in pre-heated 350 F oven for 10 minutes or until golden brown.

Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.

Transfer to bread bowl and serve with toasted bread cubes.

To serve hot: Stir in one cup grated parmesan cheese; microwave on high 4 to 5 minutes or until hot, stirring occasionally.

Transfer dip to bread bowl and serve with toasted bread cubes.

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Because of its relatively high fat content, cheese has gotten a bad reputation in certain circles. But cheese, in fact, is one of the healthiest foods available.

Served at the proper amount, an individual can get a range of valuable nutrients from cheese. A mere ounce of cheddar will provide just over 7 grams of protein, while supplying a little over 200 mg of calcium.

The casein in the milk used to make cheese is a useful protein in supporting health, since it contains all the essential amino acids. The phosphorus in cheese is one of the vital minerals needed for a healthy body, as is sodium which is critical to the heart’s activity.

It takes about 10 pounds of milk to produce a pound of cheese, and almost all the nutrition in that original source is preserved in the final product. For the most part, making cheese from milk leaves the original vitamins and minerals intact.

You’ll need to take some care to get the best nutrition that cheese has to offer. Long term storage should be between 35-40°F. Once exposed to air, both temperature and organisms will quickly act on the cheese. Flavor is lost quickly as the air dries out the cheese and certain harmless but distasteful molds can grow on the surface quickly.

Cheese stores well at room temperature, so when wrapped properly it can provide that nutrition on the road. In fact, the best cheeses are served at room temperature, since that brings out their full flavor. When a food tastes good, maintaining good nutrition is all the easier. Perpetual bland and tasteless food is not a great incentive to continue on a stringent diet.

Many cheese do contain substantial percentages of fat. But, though it has been the subject of a lot of junk science, fat is actually healthy in moderation. Fat is dense in calories, with each gram supplying around 9 calories. That’s the source of much of its bad reputation. For those dieting it is necessary to watch the amount of fat consumed, since it’s possible to take in so many calories in a small quantity of material.

Two other sources of its bad reputation are the role it can play in the creation of cholesterol and, of course, the unattractive deposits it forms around the waist. But here again, the key is moderation. In the proper amount, fat is essential to the regulation of certain vital neural processes and helps regulate hormones.

The key is to heed the type and amount of potentially worrisome compounds, such as sodium and fat. It’s true that some mass produced cheeses are very high in sodium and contain relatively large amounts of saturated fat. But there are many cheeses that are low or moderate in sodium, and many are made from low-fat milk. Getting the facts of a specific type is the best method for planning your nutritional needs.

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Some people don’t tolerate well some of the ingredients in cheese. Made from milk, the lactose can affect some negatively even though the amounts in cheese are much lower than in the base product. The whey – the liquid part that forms when milk curdles – contains most of it and is separated off during the cheesemaking process.

Others simply don’t care for the taste or are looking for a bargain. Gourmet cheeses, especially those imported from another country, can be expensive. Many are an acquired taste, just like a fine but unusual wine. Some, such as strict vegetarians, prefer to avoid any animal-based products but still enjoy the taste.

A large number are concerned about the high saturated fat content of some cheese and are looking for an alternative. Cheese can be relatively high in fats encouraging the development of bad cholesterol and contains substantial amounts of sugar. Along with low-fat cheese, there are non-dairy products that can help fill this need.

For all those people, there are cheese substitutes.

Among the genuine health benefits of real cheese are the high quantities of good protein and calcium. Caseins in cheese break down during digestion and can provide the entire range of needed amino acids. The amount of calcium in cheese varies by type, but it can provide anywhere from 20% or more of the daily recommended minimum. A single ounce of cheese supplies a little over 200mg.

But it’s possible to obtain these benefits with cheese substitutes. Soy, nuts and some of the oils used in these products contain vegetable proteins that can supply at least some of the needed amino acids in a very healthy form.

One possible drawback, however, is their differences when used in cooking. Soy cheeses don’t melt in the same way, since their fat structure is different. But they can be great for salads, spreads and other prepared food choices.

Some cheese substitutes are made from a ‘milk’ derived from almonds. Tasty and sweet, these non-animal products serve as a good substitute for many looking to maintain a vegetarian diet. Exercise caution, though, since almonds are relatively high in fat. Consuming large quantities can be as calorie intensive as regular cheese.

On the upside, almond-based cheeses are low in sodium, melt well and often taste very similar to regular cheese. When used in cooking, they aren’t rubbery and can make a nice spread when warmed. Most are low in sugar. They are not made with rennet (an enzyme produced in cow’s stomachs), so strict vegans will find this an advantage.

Tofu-based cheese substitutes are a popular choice. Ricotta style cheese is especially amenable to tofu as a base. The crumbly texture is very similar to the real thing and the taste can easily be enhanced with herbs. But there are many other styles, as well. Parmesan, Mozarella, even cheddars can be made from tofu.

Many who think of ‘cheese substitutes’ have in mind some plastic-like processed nightmare. But there are many products which use alternatives that are both tasty and nutritious. Explore!

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The French, of course, are known for producing and consuming a large amount and variety of cheeses. Roquefort and Brie are household names, even though their places of origin may not be known to many. The cheeses are named after towns of the same name. Yet, the French are neither the largest producers, exporters, nor consumers of cheese.

The largest producer is, not surprisingly, the U.S., which makes over 4.3 million metric tons per year. The largest exporter is Germany though France exports more by monetary value. But the largest consumer prize goes to… Greece. The average Greek consumes over 27kg (59 lbs) per person per year.

But quantity isn’t the only, nor perhaps the best, criteria for judging cheese by country. All the great names of cheese share equally in being fine producers.

The Swiss have their Emmentaler and Gruyère better known in the U.S. as simply ‘Swiss cheese’, the English their Cheddars after a town in England, but now among cheese professionals a method of cutting. The Greek’s are well known for a great goat’s milk cheese and also Feta, which is made from sheep’s milk.

The Germans, though their products’ names – Harz and Mainze – may be less well-known, are in the top echelon. Not only do they produce 1.9 million metric tons per year second only to the U.S., and export huge quantities (2.4 million tons), but they are the largest importer as well. Apparently, Germans simply can not get enough of fine cheese.

Belgium may be small, but the country is a giant in the cheese world. Limburger, which hails from there, is known the world over. The smell may or may not appeal to everyone, but the taste is enjoyed by cheese connoisseurs everywhere.

The Netherlands can proudly boast of a native cheese, the great Gouda. Much of their over 2 million metric tons of annual production exported to eager consumers around the world is of this type. Small wonder, considering they’ve done so since the Middle Ages. The buttery concoction is likely to continue to be a world favorite well into the future.

The Italians are famous for much great art. While perhaps not the equal of Michelangelo, the great cheesemakers who create a fine Parmesan or Grana can be equally proud of their creations. Aging for three years or more, these hard cheeses are second to none in taste.

The U.S. has few native cheeses, being a melting pot of other cultures from around the world. But it can lay claim to being among the most appreciative of the stellar creations generated by the sons and daughters of immigrants to its shores. Wisconsin Colby may have its origins elsewhere, but no one does it better.

Around the world this magnificent product – whose yearly production outstrips coffee by a wide margin – is savored by any bon vivant with a taste for a fine food.

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Cheese makes for a wonderful addition to many recipes. In some cases, such as Welsh rarebit, it is an essential ingredient. But whether it’s the centerpiece or just a tasty topping, cooking with cheese can be tricky.

Some, such as Brie or Camembert, become liquid easily since they are already quite soft. Others, like Parmesan, will simply become harder the longer they are heated. Much of the difference has to do with the amount and type of fat molecules suspended throughout the cheese. But we’ll skip the chemistry lesson for now.

In general, the more aged the cheese, the grainier it becomes on being melted. Younger cheeses tend to be creamier. Cheddar is an interesting middle ground, since even a fine extra sharp will melt quite nicely and make for an excellent topping on many dish.

On the opposite end of the temperature scale, if your goal is to grate the cheese you’ll want to firm it up in the refrigerator. Ditto for easy slicing. For hard cheeses 30 minutes is about right, for softer 20 minutes will often be enough.

However, in the latter case, if you intend to serve a nice cheese course you may want to strike a middle ground. Cheese eaten as an appetizer or after the main meal treat should be served at room temperature. Though a little more difficult to slice that way, it will dry less if sliced later.

If you’re using cheese as a topping, to be melted and applied as a garnish, you’ll want to grate rather than slice. This opens up all the cheese flavor and allows for a smoother melt. Also, cooking sliced cheese tends to make it rubbery or stringy. Raclette will melt smoothly, but Mozzarella becomes stringy, for example. Unless that’s the effect you’re going for, grate instead.

Some care is required when cooking cheese, since most cheeses will brown, then burn, in high heat. Some of that effect may be desired to bring out a certain flavor profile. But overdoing it just leads to hard, tasteless, carbonized cheese. So, think about adding the cheese later during the cooking time.

If you’re counting calories, you may be concerned about the fat content in cheese. Apart from using low-fat cheeses, which can be bland tasting, you can be a little more generous when using it for cooking.

Soft cheeses, like Brie, have a high moisture content. Since fat content is measured dry, Brie and similar cheeses will actually have less fat content per unit weight when cooked than harder cheeses. More aged cheeses, like an extra sharp cheddar, have a more assertive flavor, allowing you to use less and still have a very tasty dish.

As a general rule of thumb, a half-pound of cheese will make about 2 cups of grated cheese. About 2 ounces per person is usually all you need to balance flavor and calories.

Cheese is a tasty and nutritious food, raw or cooked. But used in cooking it can have an entirely new flavor essence from the raw version. Experiment!

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For many years a goat’s milk cheese was just mundane. Produced in abundance in France south of the Loire, it had become as boring as many of the ordinary wines of the region. But in the 1970s, with revived interest in fresh and imported foods, goat’s milk cheeses experienced the same kind of Renaissance as wine.

Finding its historical origins in goats raised by the Moors during the 8th century, their descendants have settled in the Loire Valley and Poitou. Made from goats raised in Picodon, Rocamadour or Chabichou du Poitou these delectable cheeses are as tasty to the tongue as the sound of their names are wonderful to the ear. But the French hardly have a monopoly.

Mató, a fresh cheese from the Catalan regions of Spain is just as delightful as the French version across the border. Castelo Branco is a type made from Portuguese goat’s milk, while pantysgawn hails from Wales. Even the vaunted Greek halloumi is a match for any French chèvre. (’Chèvre’ is French for ‘goat’.)

Whatever the origin, goat’s milk cheeses have some distinctive characteristics. Though both goat’s and cow’s milk have about the same percentage of fat content, the former has more caproic and capric acid (types of fatty acids) than the latter. This gives goat’s milk, and hence the cheese, its sharp, tangy flavor.

The final product ranges from fresh to blue veined, with natural mold on the rind. The best are produced between March and November, during the period when young goats are weaned. It typically takes only a few weeks at most to produce a wonderful fresh goat cheese, and they are intended to be consumed right away.

Most form cheeses in which the pate is soft, and makes for a delicious treat when heated and spread onto a tasty Baguette. Aging will produce a harder cheese, ranging from semi-hard to brittle. The rind will then often acquire a bluish mold as the cheese ages.

They may come plain, with that delightfully pure disctinctive flavor or they may be produced with added herbs or peppers, making for a zingy option. Some are soaked in olive oil, producing a wonderful mixture of tastes. Even the shape can influence the flavor, with all manner of pyramid, wheel and Bonde used.

A fine choice is the Crottin de Chavignol from the milk of alpine goats. Fresh from the vat, laced with fresh herbs, this is a golden blend of taste and nutrition. Or, you can acquire it at a more mature stage when it has hardened and assumed a more robust flavor. Both are excellent.

Another superb cheese is the Picodon de Chèvre, made from the milk of goats raised in the Ardèche and Drôme regions of France. Like wines, France has an AOC (Appellation d’Origine Contrôlée) system that guarantees that a certain product does actually come from the region of the product’s name. In this case, the name is well earned. Pungent, with a slight tartness that is unbeatable, this cheese will disappear from the table fast.

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Named after the Swiss valley from which it originates in the canton of Fribourg, Gruyère is a work of art. Made from cow’s milk fed on grasses on the edge of the Vaudois uplands, it has a sweet flavor that makes it perfect for an appetizer or as an ingredient in the main dish.

Starting out with a nutty flavor, it becomes more assertive with age, sometimes having hints of mushroom. This latter is particularly good for creating a fine fondue. A quiche made with Gruyère has a less tangy flavor than those that use cheddar and this smooth variety is highly prized among diners. Since it melts well, it is excellent added to soup or used as a topping.

But even just sliced and laid onto a fine piece of bread this magnificent creation is a taste delight. The slightly salty taste, the result of the brine used to create it, adds an interesting component.

In many incarnations, raw milk is heated to 34°C (93°F), then rennet is added to curdle the milk. U.S. food laws severely restrict the manufacture and import of anything made from unpasteurized milk. But Gruyère made from pasteurized cow’s milk is still a delectable cheese.

The result is cut and stirred and the whey (the liquid portion) drained off. The final product is molded into wheels that can be up to 100 lbs (45 kg), which are then sliced into small wedges for sale.

It can be cured at room temperature for as short as two months, but fine Gruyère is typically aged for 10 to 12 months. The result is a pale yellow pate and a golden brown rind, with pea-sized holes. Swiss cheeses use a propionibacter shermani organism to curdle the milk that releases carbon dioxide. This forms bubbles which produce the holes.

Fortunately for lovers of fine cheese, it isn’t necessary to travel to Gruyère to get a great sample. Though that would make for a great vacation! The knowledge of how to make a good Gruyère has been distributed wherever these artisans emigrated – France, America and elsewhere. But to get ‘the real deal’ the true connoisseur will at least want to be somewhere near the French Alps, say in Comté or Beaufort where excellent varieties can be found.

Like many cheeses (and wines), true Gruyère is part of the AOC (Appellation d’Origine Contrôlée) system. This legal system guarantees that products from a specific region carrying its name actually do originate there. Whether this is a guarantee of high quality and superior taste is a matter of some debate among cheese gourmets, as it is among wine connoisseurs.

But whatever officials may say, you will find that a semi-firm Gruyère from a fine producer is a tasty addition to your table.

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No one needs to tell you how to eat. You learned that long ago. But to enjoy to the maximum a gourmet cheese, there are some small bits of wisdom that can prove useful.

Some cheese connoisseurs are purists, a valid stance. They will enjoy a piece of cheese only when it is served isolated, and as an appetizer or (in the European fashion) after the main course. But never in conjunction with another food. For such people, a wedge or chunk is a delicacy to be savored in all its uniqueness. To each his own.

For others, a slice or spread goes well on a fine cracker or small piece of walnut bread. To them, a cheese is – though perhaps not a mere adjunct – something to be enjoyed as part of a wider creation. They will even mix their cheeses, trying different combinations of English cheddar, or even declaring a union between an Emmental and a Parmesan. Fair enough, it’s a free country.

Some adventurous souls will insist that a cheese is meant to be enjoyed with a full partner, such as an excellent piece of fruit or delectable nuts. Fuji apples, Bosc pears or Italian grapes together with a Taleggio make for a meal all its own. Or, perhaps a Danish blue atop a Brioche with some pistachios is your idea of radical eclecticism. So be it.

Few would be so extreme as to chew the rind of a Stilton. But the rind of a Reblochon may be an adjunct to the cheese interior. There may be rules about such things, but rules are sometimes best broken. Trim or taste as your personal preference dictates.

But whatever your style, keep in mind that the end goal is to enjoy the experience.

Serving cheese at room temperature will bring out the full flavor, but don’t let the cheese sit too long. Bacteria is used to create it, but bacteria (or mold) from the air after it’s given form will spoil the taste. Slice, chop or grate only after removal from the refrigerator.

Avoid overpowering the cheese. An olive is a delight and almonds are tasty additions, but an extra sharp cheddar should not come before a mild Brie de Meaux. Limburger is a valid choice, but having it before the Camembert from Normandie is unlikely to lead to gourmet groans of pleasure. Try the pungent Roquefort only after, not before, the piquant Bleu de Bresse.

Proceed from mild to sharp, soft to hard in order to enjoy to the fullest a range of cheese offerings.
 

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Taste is unquestionably an individual affair. Some will rave over the flavor of a Limburger, while others won’t touch Brie. But no matter your preference in type of cheese, there are certain factors that always should be taken into account.

First, prepare your senses to make a good judgment. Before smelling or sampling a cheese, try to optimize conditions. Make sure your tongue and nose are ready. How? Avoid smoking for at least an hour before testing. Be a little hungry, but not excessively. Avoid heavy meals before choosing a cheese. Of course, your nose and tongue should be at peak capacity, so avoid making judgments when you’re ill.

Second, avoid distractions. No, not the sort caused by noisy traffic, cell phone calls or children running through the store. More subtle ones. Don’t use hair spray or strong cologne shortly before picking out a cheese. Avoid other odors such as those from onions, chili or other foods with pungent aromas.

Third, isolate the cheese. Don’t try to smell or taste an extra sharp cheddar right next to an Emmentaler. Cheeses absorb odors from anything nearby. A fine cheese shop will help you by keeping strong cheeses separate and well wrapped. Shop accordingly.

Fourth, don’t judge all cheeses by the exact same criteria. Certain basic factors should be common. But each cheese type has a distinctive flavor profile, texture and consistency and so on. A semi-soft Muenster won’t behave the same as a semi-hard Feta.

In fact, use the individual characteristics as criteria. Each cheese should follow its own standards. A Brie that has become crumbly, quite unlike its gooey nature when young, is signaling deviation from perfection. A Parmesan that is soft has been altered by external conditions, and generally in a way not to its advantage.

As for general criteria, some are obvious.

Every cheese considered should be fresh, in the ordinary sense. ‘Fresh’ cheese is a category and is one that is aged for a short time and intended to be eaten shortly afterwards. Ricotta is a good example. But even a 12 month old cheddar should not have hard spots or certain molds. In that sense, even a year-old cheese should be fresh.

Some mold, for example in blue-veined cheeses such as a Stilton or Gorgonzola, is deliberately introduced. That’s what gives those cheeses their particular identity. In such cases, the veining is the result of the introduction of a certain species of penicillum spore. But others represent simple spoilage.

Other type-specific qualities apply. A Brie should be moist, while you should expect an Italian Grana to be brittle and hard. If the characteristics have been reversed, you know something has affected the cheese in a negative way.

Let your nose and tongue be your guide. After all, the most important criteria of all in judging a cheese is whether you enjoy it!

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Americans are catching on to one of the best of Europe’s traditions: serving a cheese course after a meal. Providing a variety of tasty cheeses tops off a great roast beef or halibut, or nearly any main course.

Add to its enjoyment by making a visually appealing display, and labeling the choices. Or, provide some mystery and take the opportunity to let your guests try some and ask you about each one in turn. Show off your cheese education! Either way, be sure to offer a few different samples to satisfy every palette.

Be sure to serve at room temperature, to bring out all the flavor of a fine cheese. For milder cheeses, that will require taking it out of the refrigerator about half an hour ahead. For harder cheeses it may take up to an hour.

Don’t put them out too early, though. Cheeses can dry rapidly, and everyone may just want to skip the main course and head straight for the cheese! Leave the cheese wrapped or on a glass serving plate covered by a glass jar while it warms. Seeing the cheese is a great appetite enhancer.

You can provide a slab or wheel or tub of softer cheeses that spread delightfully on a fine cracker or small piece of bread. For harder cheeses, they should be sliced for putting onto bread, or cut into small chunks for individual sampling. Array a set of cheese knives to make things easy for your guests and to keep fingers from straying onto uneaten pieces. Be sure to have some cheese stickers in the center or nearby to make individual selection easy.

You can present the cheese on a nice wooden serving platter, surrounded by small slices of bread or little crackers. Or, you can array them in geometric patterns on the glass serving plate. You’ll want a flat, sturdy surface whether marble, wood or glass as your design dictates. Knives should be sharp, but needn’t be razor sharp. It’s cheese, not tomatoes.

Separating the cheeses may be helpful for certain types. Cheese absorbs odors readily and you don’t want a Limburger or even an extra sharp cheddar to overpower the more subtle ones. Laying them out on a large marble slab will do the trick, or you can arrange them in a wooden holding dish with separate compartments. But you’ll still need to keep those extra aromatic ones a couple of feet away.

A separate knife for each type of cheese is best. That keeps each cheese isolated. If guests want to mix and match, their own palettes are the best place to do that. Not a bad idea, actually! Some cheeses work very well as partners.

A two ounce serving per person is about right. It’s not a question of being stingy. Your guests are worth your best. But cheese can be high in fat and sodium and moderation is best. Besides, you still have that great dessert waiting!

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Cheese is one of the healthiest foods we can consume, in moderation. A single ounce provides over 200mg of calcium, about 20% of the daily recommended minimum. Natural cheese, which contains casein, can provide the full complement of essential amino acids. But most cheese does, in fact, contain a relatively high percentage of fat – and saturated fat at that.

Saturated fats are contributors to a high level of ‘bad’ cholesterol and they provide 9 calories per gram. As a result, it’s possible to get a lot of calories in a small quantity, and too much of the cholesterol forming compounds at the same time.

Reducing consumption is difficult for some. Cheese is not only a very enticing food, but it’s a common ingredient in a wide range of recipes – fondue, Welsh Rarebit, pizza, some soups, as a topping on salads… the list goes on and on.

Vegetarians often find it easy to eliminate a lot of animal-based products from their diets, then find that cheese is everywhere. Going to a restaurant and finding something on the menu becomes a real challenge.

Low-fat cheeses can help solve these dilemmas.

Since cheese is made from milk, it’s possible to use different sorts to produce it. Though nature isn’t so accommodating as to produce a low-fat milk, we can thank the ingenuity of chemists for finding a safe way to produce them. Though natural milk does vary in fat quantity. Milks that are 2% less in fat percentage are considered low-fat. Skim milk contains 1% or less. This can make cheesemaking more difficult, but the products are still outstanding.

One way to cut down on total fat from cheese is to divide and conquer. Chunks served after the main meal can be made of regular milk cheese, but use low-fat cheese in the main dish itself. One potentially tricky aspect, though, is the different way the two melt.

Most low-fat cheeses don’t melt as smoothly as regular cheese. The lack of saturated fat molecules makes the result lumpy or stringy. Increasing the heat or lengthening the melting time often results in burning.

In some cases, there are techniques to overcome this limitation. In casseroles, for example, layering the cheese between the strips of pasta can help. The pasta supports the low-fat cheese, which then doesn’t need to melt quite as smoothly. Another tip is useful for those cases where the cheese is added on top. Add the cheese later in the cooking cycle than you otherwise would. It will warm, but not melt entirely.

Alternating use of low-fat with regular cheese in this way can help reduce the total quantity of saturated fat consumed. Depending on your diet, that may be enough. Be prepared to sacrifice a little bit of taste, though. Making a low-fat cheese that tastes as good as the regular sort is still proving a challenge.

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Cheese, to state the obvious, is a food product. That means that in order to enjoy it at peak flavor, it needs to be kept under the right conditions. For most cheeses, most of the time, that means storing it away from exposure to air and at a cold temperature.

That doesn’t necessarily mean storing it in a refrigerator, a good wine cellar might be appropriate in some cases. But for most people, the refrigerator is the most convenient and most effective means of storage. Keeping the cheese well sealed, and between 33°F-38°F (0.5°C-3.3°C), is optimal for almost all cheeses.

Softer cheeses, so-called fresh cheeses such as cottage or Mascarpone (a white Italian cheese) or Brie, are the most vulnerable. ‘Fresh’, in cheese circles, doesn’t mean unspoiled, per se. It refers, instead, to the relatively short aging period. Since they’re high in moisture, they spoil the most easily. Airborne mold spores combine more readily with food when they have water molecules to latch onto. But even stored correctly, they should be consumed with a few weeks at most, two weeks in most cases.

Even when inside a tightly sealed container, if they’ve been exposed to air at all, there’s typically enough oxygen inside to cause considerable spoilage of the surface. That spoilage can propagate to the interior to a degree. Even if that process doesn’t proceed very far, soft cheeses are harder to ‘fix’ by carving off mold spots or moldy surface areas than harder cheeses.

Harder or semi-firm cheeses will last 4-8 weeks if kept well-sealed and wrapped. It’s helpful if the wrapping is close to the cheese. That keeps air away from the surface that is inevitably trapped inside the container. Aged cheese can last longer, especially if it’s vacuum packed. Small commercial devices for vacuum sealing cheese and other foods are readily available.

Hard cheeses, such as Parmesan or Asiago (a crumbly Italian), can last a very long time but, if not frozen, after a couple of weeks they will lose flavor. When frozen they can be stored for up to about three months.

If you need long term storage in the freezer, be sure to transfer the cheese to the refrigerator for at least a few hours before bringing it out into the kitchen. The more gradual thawing process will help preserve the flavor and texture.

Other cheeses, such as Gouda or Cheddar, don’t react well when frozen, even if thawed properly. It’s best simply to refrigerate and consume before they spoil. That can be as long as three weeks if they’re kept properly. Processed cheddar will last a bit longer, but a gourmet cheese has a much shorter life span.

Left out in the room, even if covered, some cheeses will become oily, a result of fat molecules oozing out of the block as they melt. That can make for an interesting taste variation, but the process shouldn’t be allowed to go too far. Serving at room temperature is ideal for most cheeses though slicing is easier for slightly cold cheese. But after a few hours in air most will alter in undesirable ways.

Airborne spores are the primary cause of spoilage and they interact readily with cheese. Heat, per se, isn’t the culprit but it encourages most chemical reactions to speed up. So, keeping things stored and cooled will keep your cheeses optimal.

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Toronto, Canada has an entire convention devoted to Wine and Cheese, now going on for more than 20 years. But perhaps one shouldn’t get too excited, since the pairing goes back at least 4,000 years.

Both products are made from living substances and improve with age, both are a product of fermentation, the process by which yeast cells introduce chemical changes and both reflect their terroir. ‘Terroir’ refers to the combination of soil, climate and region from which the product comes.

Traditionalists suggest that the wine and cheese be paired according to region or strength, thus preventing one from overpowering the other. Part of the reason is the tannin levels. Red wines, fermented with the skins, have a higher concentration than white and this affects the pairing characteristics. The protein and fat in cheese helps coat the palate, reducing the harshness of excess tannin.

This view goes so far in France as to be incorporated into the AOC laws. Appellation d’Origine Contrôlée is a set of regulations dictating grape growing and winemaking conditions, labeling, output, etc. Sometimes this match works well — the historic Grand Cru Montrachet is a perfect partner for the Montrachet Goat Cheese, having been made side by side for centuries.

Wines with higher tannin content do pair well with harder cheeses, whereas creamy cheeses require a wine with higher acidity, while whiter, fresher cheeses complement a crisper, fruitier wine. Heavy or rich cheeses make a fine partner to light reds or even Chardonnay. For example, Caraway and Gewürztraminer, Feta and Beaujolais, Havarti and Bordeaux.

Those who enjoy a sweet or dessert wine should seek out a strong, veined cheese and a full-bodied white or younger red with lower tannins goes well with a soft, bloomy white or red dotted rind.

As examples, a Sauvignon Blanc or Viognier or Riesling, even a Pinot Blanc, does wonderfully with most Goat’s cheeses such as Fontina or Feta, Averti or Emmental. A dry Gewürztraminer pairs delectably with Brie or Camembert, Livarot or Oka. And a Gamay Noir or Cabernet Franc, even Barbaresco, does just fine with no rind, a Gouda, Gruyère or Munster.

When you’ve selected a complex Pinot Noir or Syrah, or one of the new Super Tuscans try a Chaput, Langres or Gubbeen. And for that Bordeaux or Grenache don’t miss out on the oiled Parmigiano, Cantal or Tilsit.

Last, for the sweet Vouvray or Sauternes, or your favorite Auxe Icewine look for a blue-veined, a Cambonzola, Moutonnière or Mascarpone.

Traditionalists will always favor the tried and true rules of red with this and white with that or full-bodied with full-flavored and light with light. The radicals advocate experimentation and will favor the new and zesty. And the anarchist will say: ‘Down with rules!’. But whatever one’s leanings, all can agree that wine and cheese are the perfect running mates.

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Like fine wine, the making of a quality cheese requires a foundation of knowledge, years of practice and a certain amount of art. But one doesn’t need to be an affineur or cheesemaker to grasp the elementary steps of this delectable product.

All cheese is made from milk, but the variety is astounding. Though most commercial cheese today uses cow’s milk, it wasn’t always so. Even today there are many specialty cheeses made, as they were thousands of years ago, from goat’s milk, sheep’s milk or even the milk of horses. Buffalo’s milk has been used to make a certain kind of mozzarella.

Whatever forms the base, the basic process is essentially the same. Left to its own devices in heat, milk will sometimes curdle. That process can be helped along by vinegar or the addition of certain kinds of acid or acid-producing bacteria.

Often lactococci are used, sometimes lactobacilli or streptococci. Yes, who knew that something that gives humans a nasty disease could be used to create a fine cheese product? Swiss cheese uses a propionibacter shermani culture that produces carbon dioxide bubbles in the cheese, which makes its distinctive holes. The different bacteria used contribute heavily to the product’s final flavor.

The curdling process results in curds (the solid chunks) and whey (the liquid portion). Whey has been drunk for centuries and provides excellent nutrition. But the curds form the basis for cheese. Depending on which bacteria are used and exactly how the heating and pressing processes are performed at this point, different cheeses result.

Rennet is added causing the cheese to harden into a strong, rubbery gel for most types of cheeses. The proportion is varied, with less being used for fresh, soft cheeses and more for harder, longer-aged varieties.

The curds are separated from the whey in a collander-type device, then either moistened or dried. For cheeses that are intended to be very dry, or already contain excess moisture, the cheese may be set up high in a dryer, near ventilation. For more moist cheese, it may be set in a shed closer to the bottom, where the air is more dense with water.

After the initial drying process, the cheese is pressed into the desired shape often a ‘wheel’ – a large flat-sided donut shape for aging. At this point, the affineur enters the scene. Not a cheesemaker, per se, the affineur is an expert in taking the cheese at an early stage and aging it to perfection.

Much as a winemaker might get his grapes, or even the must, from someone else, then applying his knowledge, the expert affineur has vast experience turning ordinary cheese into a work of art.

This aging process may be as short as a few weeks, or as long as six months or more, depending on the type and style of cheese being matured. During this period it may be salted, have emulsifiers added or various other refining tasks applied.

The final result is then molded, stretched, chopped and/or washed to be consumed or marketed. A rind may develop naturally, or it can be applied in the form of wax to seal the cheese.

So, next time when you bite into one of those delicious chunks of yellow, white or bluish works of art give a thought to the artists who created it.

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But the process really began in earnest with the arrival of the Romans. As their empire spread, they borrowed the local knowledge – as they had in so many places – and added to it. Larger Roman homes had entire rooms set aside for cheesemaking, developing it to a high art.

As the empire spread throughout Europe and the British Isles, so too did cheesemaking. Homer (circa 1184 BC) makes reference to cheeses made in the caves of Greece from sheep and goat’s milk. Aristotle (384-322 BC) comments on the cheese made from the milk of mares and jackasses.

France, late to the game, but unparalleled in artistic invention, now produce over 300 types of cheese. In the Middle Ages, their output was much simpler, but even then the monks were becoming a center of creation. Gorgonzola saw its first appearance around 879 AD, Roquefort in 1070 AD.

The Italians weren’t far behind, producing Parmesan (a kind of hard cheese) just prior to the end of the 16th century. Not for nothing is that city of the same name known as a center of wine and cheese.

The Swiss, when they were still known as the Helvetica tribes, developed their distinctive style using propionibacter shermani bacteria. It produces carbon dioxide bubbles, which causes the holes in Swiss cheese. The Netherlands developed Gouda around the end of the 17th century as cow’s milk became the preferred source of cheese.

Even by this late date cheese was still very much a small craftsman’s art. But with the coming of the Industrial Revolution it wasn’t just steel and rails that began to be mass produced. The first plant for producing cheese on a large scale was founded in Switzerland in 1815. The U.S. got into the act in a big way not long after.

In 1851 a dairy farmer named Jesse Williams created an assembly line for making cheese on his farm in Rome, New York. Williams brought cheesemaking firmly into the modern age. Taking milk from hundreds of nearby farms, he produced cheese in abundance.

By the 1860s rennet came into widespread use. An enzyme from calves stomaches that helps speed the transformation of the milk into curds, it wasn’t long before chemists manage to synthesize it. Today, especially since the ramp up from WWII, it is used the world over to produce huge quantities that are exported everywhere.

Though its history is ancient, the production of cheese – both industrial and as a personal craft – continues apace. There are more types to choose from than at any time in its 5,000 year lifespan.

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There are various ways to categorize cheese – by age, texture or firmness, milk used and so forth. But what the connoisseur cares about most is the experience. Does it taste good? Does it have a fine flavor, a wonderful consistency, a delightful aroma? These characteristics are the result of a mixture of ingredients and processing and storage methods.

Mild cheeses have a delicate flavor, easy on the tongue. They may be a fresh cheese such as Le Roulé or Le Brin but more often they have been aged over 60 days. That firms them up more than a fresh cheese, but gives them enough spring and tang to delight the tongue. Fresh is more often used for a spread, while mild will be used as part of a sandwich or for a tasty snack.

An excellent mild is the Fleur Du Maquis, made in Corsica from the milk of Lacaune ewes, a type of sheep. Rubbery, but in the right sense, it is a first-rate addition to any fine table. Bouc Emissair is a great alternative. Hailing from Québec, this goat’s milk cheese is an impressive slab of mild, light chévre.

On the other end of the spectrum are the sharp cheeses that really wake up the palette. Tangy, full-flavored and often with a beautiful color, a sharp will keep your wits sharp and your tongue delighted.

Any natural sharp cheese will be aged over six months, though the process can be sped up artificially through the marvels of modern chemistry. It’s a rare connoisseur who could tell the difference. But whether from nature or the mind of a cheesemaker, these are the bold cheeses. Extra sharp will have been aged over nine months – some as long as ten years – and have the strongest flavor of all.

English cheeses are often of this type. West Country cheddar, for example, is a delightful choice. The Wensleydale is another. Pale, dry and crumbly, it makes for a great addition on a fine cracker. Or you may prefer a Bulgarian feta made from sheep’s milk. Tangy and with that afterbite that true cheese lovers look for in a sharp.

In between is a wide variety, sometimes called medium, other times more of a semi-soft or semi-firm. Within these classes are a never ending array of options.

There’s the Abbaye de Belloc still made by Benedictine monks in the fashion that originated with the abbey of Notre Dame de Belloc. Made with the milk of sheep raised in the French Pyrenees, it can stand proudly at the center of any table. Or, you may prefer the Amarelo from Portugal’s Beira Baixa. This yellow medium has all the tang and vigor of the people of that fine land.

Storage will have an effect on the final result, so take that into account when you select something from the spectrum of cheeses available. Storage at 33ºF (0.5ºC) will help preserve the original flavor and appearance, but cheese is best served at room temperature.

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Charles de Gaulle is reported to have once said ‘How can you govern a country that has 246 kinds of cheese?’ But whatever may have been the administrative skills of that old French soldier, he was right about one thing. There are a great many kinds of cheese in the world, a tribute to the inventiveness of cheesemakers.

There’s no single way to categorize all the types of cheese that have resulted from the efforts of those culinary artists. They can be separated by length of aging, texture, basic source, fat content or any other way that proves useful. But there are some fairly common divisions, even so.

Fresh cheeses are made with very little rennet, an enzyme used to curdle the milk. In these cases, the acid or acid-producing bacillus is the predominate ingredient that creates curds that form the basis of the cheese. Cottage cheese and Ricotta are familiar types, but Neufchâtel, goat’s milk chèvre, and others are made as well.

The type of milk used may serve as a useful starting point. Much commercial, mass-produced cheese is made from cow’s milk, of course. Not a bad cheese, but like anything mass produced the uniformity and familiarity make it something less than special. There are much more exotic types, however.

Goat’s milk or sheep’s milk have been used for thousands of years as the base and they make some fine cheeses. Feta is still a favorite of millions. But the truly adventurous may want to try a mozzarella made from buffalo milk or a fine cheese from the milk of a yak or reindeer. Variety is the spice of life.

The softness or hardness of cheese is a valid criterion, and it isn’t always just a matter of fresh versus aged.

Parmesan cheese is a common hard type, but still very tasty. Graviera is a less well known, but still excellent choice. Cheddar may be common, but still a favorite among many, and for good reason. Emmental, a traditional product of Switzerland, should be on anyone’s menu.

Softer cheeses are still enjoyed the world over, and fads change. Gouda and Roquefort would have at one time been considered the leading edge. They are still deserving of a place on the plate of any cheese gourmet. For something a little less well known, try an Edam or Kasseri.

For the softest, on those occasions when that’s called for, go for the Camembert. But don’t miss out on a Manouri or Mizythra, or even a Telemes.

Age is no longer as clear cut a category as might have been the case in the past. At one time, extra sharp cheddar would always have been naturally aged at least two years. But with the techniques of advanced chemistry, it’s possible to alter the natural rate at which cheese ages. Still, some will still be allowed to ripen for as long as seven years. If you find one of those, you are truly a connoisseur.

Whether your tastes run to a fine cheddar only a few months old, or a Cornish Yarg that may have sat on the shelf for years, only your taste can decide whether aging is a good thing or bad.

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The cheese enthusiast will be happy to know that there exists a neverending array of tools for working with cheese. Some are intended primarily for cheesemaking, others for sampling, still others for preparation in the kitchen and some for serving and eating.

Cheese presses are among the oldest of these tools and are used to press the curdled mixture to separate curds (solid parts) and whey (liquid parts). Modern variations have become increasingly sophisticated, but still have many of the old-fashioned parts in some form. There are drain holes and some means of applying pressure, usually through a screw down mechanism. Some true traditionalists still pride themselves on using good old gravity, a tub of cheddar curds with a board that’s pressed on. Great fun!

One of the oldest cheesemaking tools still around is the hot iron. Rarely used today, except for fun, applying a hot iron to developing cheese creates long strings. Depending on how long they are and how they separate, the cheesemaker can get an idea of the amount and type of acids inside the mixture. That’s important for knowing how the cheese will develop over coming weeks and months. More fun! Today, simple and highly accurate chemical tests are typically used instead.

On the more practical side for the home chef there is a wide range of tools for shaping, slicing, cutting and preparing cheese.

Graters, per se, are of course a dime a dozen. But there are many dozens of different styles, all having slightly different uses. The fine grater helps grate cheese into small, rectangular pieces suitable for topping a dish raw or cooked. The shaver makes those pieces larger, both wider and longer.

A variation on the theme is a cheese rasp. Perfect for shredding cheese, it makes those pieces even finer. That makes for a very fine sprinkling that is superior for adding to soups or a very fine topping. A six-sided box grater will often combine many functions in one tool. Every kitchen must have one.

A wire slicer is de rigeur. Using a strong, thin wire held between two large tines, these handy tools help peel off a rectangular slab about 2-4 inches (5-10 cm) wide and a 1/4 inch (0.6cm) thick. Perfect for making an array on a cheese dish for that multiple cheese course after the main meal.

A cheese plane performs a similar service, making it possible to slice off a thin layer cleanly. Most will have a sharp opening in the middle of a pie-shaped serving surface and a convenient handle. An indispensable tool for cheese lovers.

Not surprisingly, there are a thousand and one styles of knife for every conceivable occasion. One of the more interesting types is the skeleton cheese knife. A sharp edge combines with a series of holes and a double point on the end. Its ’skyscraper I-beam’-like design makes slicing a breeze.

Don’t forget about that fondue pot and fondue forks. Whether iron, stainless steel or even glass, you’ll find a dozen variations to suit any individual taste. A favorite is the type with a glass insert and that holds the forks in individual, easy to access holes.

Cutting boards, serving dishes, special storage containers, warming plates…. this could go on forever! Vive La Cheese!

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