The Cheese Shop
Welcome to the Cheese Shop!
Sliced, cubed, shredded, melted, grated, or spread, we entreat you to sit down and sample a bit from our selection of cheese history and information on how to choose, store, serve or even make your own cheese.
Cheese can be made from just about any kind of milk you can think of (cow, goat, sheep, etc) and is fermented and/or aged to concentrate it into a soft, semi-soft or hard food. Cheese can be mild in flavor and aroma or very sharp and strong. Some cheeses are even famous for smelling rather bad. They can be eaten for breakfast, lunch, dinner or a snack.
Some Cheesy Sentiments - how do I love cheese?... let me count the ways!
I like mozzarella best in a caprÃ©se salad, where it's soft and the tomatoes are crisp. Parmesan cheese stands much more on its own in a caesar salad as opposed to on top of a red pasta sauce. Monterey jack goes on my turkey sandwiches. Really sharp cheddar gets grated and sprinkled lightly over steamed veggies. Soft brie is smeared on French bread.
Cream cheese goes on bagels NY-style. Ricotta cheese goes in my blintzes. Cottage cheese is good with a fresh pear for breakfast. Stilton with ginger and mango is good for dessert. Blue cheese can lend an exotic air to good old-fashioned twice-baked potatoes. Camembert is good with tart apples like Fujis or Granny Smiths.
Camping in the California mountains, I was introduced to Tete de moine. This firm wheel of cheese is shaved with a special device that scrapes it, the shavings rolling to form little rosettes which you then pop whole into your mouth. A former housemate introduced me to triple-cream Explorateur. She would serve it for her holiday party, stuffing fresh figs with generous dollops of it.
I used to cook dinner with a co-worker and we'd always get a special cheese for an appetizer. It was aged in limestone caves in Europe, and smelled, as my friend swore, like "perfect stinky boys feet." I don't know about the stinky feet part but it was a pungent and delicious cheese, perfect with a bottle of red wine.
I even have gotten to the point where I make some of my own cheese from time to time, with raw milk no less!
Often the best way to get an idea of just what you are dealing with in cheese is to get a guide, and then start reading and tasting. Learn what you like, and let your tastes lead you to where your cheese knowledge.
'Age is not important unless you're a cheese.' - Helen Hayes
On Storing and Eating Cheese - just my opinion
On the one occasion where I had the opportunity to visit France, I am proud to admit I ate myself from one end of the country to the other. French food is amazing. And their cheese is stunning. I also learned how to change how I buy, store and eat my cheese.
Americans buy huge chunks of really bland cheese, and then it slowly turns into something scary as it ages in the referigerator.
The French buy really tiny cheeses, all sorts, and they keep a few kinds on hand at all times, and each one winds up getting eaten in just 2-3 days, and then new tiny cheeses get bought.
The friends I was staying with just kept their cheese wrapped in the paper from the market, all grouped in one bag in the refrigerator. That's an actual picture of the inside with the cheeses. It was "The Cheese Bag," as in "Hey, I think I want a bit more for breakfast, can you pass the cheese bag?" Or even "Are we done with dinner? Great, break out the cheese bag." We ate cheese when we wanted just a touch more, as a snack in the afternoon, and as a great finish after dinner. Then we'd sip wine and see which tasted best paired up.
Keeping and Storing Cheeses
As any cheese-lover quickly learns, your eyes and cheese curiosity can easily run ahead of your appetite. Here are some suggestions for the keeping and storage of cheeses.
- How to Store Cheese - recipelink.com
If your seek-and-destroy refrigerator missions regularly turn up moldy or dried-out cheese, you may want to improve your handling techniques. All cheeses are perishable, but careful storage can prolong their life.
- Safe Handling of Cheese
Cheese types - soft, semisoft, firm, hard, processed, spreads. Safe food storage. Length of time to store. What to do with moldy cheese. Serving temperature. Melting, microwaving, freezing cheeses.
- Cheese Larder
We should store our cheese at 9-12Â°C, wrapped in cloth in a damp place, such as a cellar or cool cupboard with a good airflow. This is impossible for most of us...
- Better Cheddar
Preventing Moldy Cheese, Living Better...for Less!
Cheese Samplers - assortments let you try a variety of great cheeses
Each of these cheese samplers has been selected to provide a variety of tastes so that you can better get an idea of how the various cheeses are both similar and different. Each sampler offers multiple portions of cheese, all suitable for a cheese tasting party or varied cooking and eating uses. Enjoy!
Monty Python's "Cheese Shop"
Michael Palin and John Cleese took cheese to new comedic heights as the shopkeeper and his hungry patron in Monty Python's "Cheese Shop" skit. This appeared in the 33rd episode of Monty Python's Flying Circus, entitled "Salad Days." This is an edited version of the skit. Before this on the tv show you see the John Cleese character walking down the street via a series of still photographs. He enters the cheese shop and tells the shopkeeper how he's hungry and is looking for some cheese for a snack. They also comment on the Hungarian bazouki player and dancers in the background.
Monty Python's Cheese Shop Skit - "Fetch hither the fromage de la Belle France! Mmmwah!" - the complete script for the skit
We can also offer you a World of Warcraft version of the complete sketch as well.
Types of Cheese
There are hundreds of types of cheese in the world. They vary by ingredients, they are made by different formulas, they are fermented and aged differently. But they are all some form of animal milk, fermented into a soft to hard textured solid.
Here is a list of some of the more commonly found types of cheese that you may encounter if you start to explore the world of cheese. The cheeses vary in texture, color and flavor intensity depending on the ingredients and how long the aging process was that produced them.
- BLUE CHEESE - this cheese is named for the mold cultures that form in veins throughout it.
CHEDDAR - a semi-hard cheese most often orange in color, the most popular cheese in the world.
COTTAGE CHEESE - a very wet, very white cheese with a strong curd structure.
CREAM CHEESE - this super soft cheese is used in baking and often eaten spread on bread and specifically bagels.
- FARMER CHEESE
FETA - this is a crumbly, white cheese with a strong salty taste.
- GEITOST - this light brown cheese often looks like a big chunk of caramel.
GOAT CHEESE - cheeses made with goat's milk, with a very soft, crumbly texture and white color
- JARLSBERG - a mild, Swiss-style cheese from Norway with irregular holes in a semifirm interior.
LIMBURGER - an extremely pungent cheese, often joked about as the stinkiest cheese
MOZZARELLA - this is the main cheese used on pizzas, known for it's stretchy texture once melted.
PARMESAN - this is the hard cheese that is grated and sprinkled over many pasta dishes.
- RED WINDSOR
RICOTTA - a moist, lightly-flavored, white cheese used in pasta dishes or flavored to be a dessert filling
- SAGE DERBY
SWISS - this is the semi-hard cheese with all the well-defined holes in it.
Suggestions For Serving Cheese
- The Art of Serving Cheese
Always serve cheese at room temperature, not cold from the refrigerator. In order to ensure the emergence of its full flavor, always take the cheese out of the refrigerator early enough for it to come to room temperature.
- Strat's Place - Preparations for Serving Cheese
To make sure the cheeses are served at their peak condition and flavor, we urge you to respect the following guidelines.
- The American Cheese Society
Tips on Serving Cheese
- Serving Cheese : Fine Living
Cheeses should be carefully chosen so their tastes and textures can play off each other, and the selections should be arranged and served to maximize the flavors of the cheese.
- Cutting and Serving Cheese
Tips for cutting, serving and handling cheese.
- Serving Cheese
Cheese is very versatile and goes with may kinds and combinations of foods. As a last course, it enhances most dinners or luncheons. Exceptions are menus containing rich meat or poultry, and following a rich creamed or cheese dish. It should not be u
Plating Your Cheeses - tasty tips for serving cheeseClick thumbnail to view full-size
Cheese Offerings - Fabulous cheese assortments
Give the gift if cheese, or be ready at the drop of a hat for holiday guests!
Come out and celebrate cheese to the fullest!
- Great British Cheese Festival
Invitation to Britain's biggest cheese show
- Great Wisconsin Cheese Fest
You are invited to join the Village of Little Chute as we celebrate Wisconsin's love of cheese at the Great Wisconsin Cheese Festival!
- Seattle Cheese Festival
Join us for the Seattle Cheese Festival and experience a full weekend devoted to the many splendors of cheese!
- South African Cheese Festival
It is all about cheese! Cheese on its own and cheese with wine, beer, bread, biscuits, fruit, nuts â discover cheese as the ideal partner in the gourmet chain of popular foods.
- Monroe Cheese Festival in New York
Welcome to the Official Monroe Cheese Festival website. Here you will find registration forms, special events, and a special photo gallery of past festivals.
- Hunter Valley Cheese Festival
THE HUNTER VALLEY GOURMET CHEESE FESTIVAL celebrates and showcases 3 great pleasures in life..... CHEESE, WINE AND FOOD!
Making Your Own Cheese - how-tos for homemade cheese
For those of you motivated in the DIY category, here are some books and kits that can guide you in the making of your own cheese.
For those who have trouble digesting dairy products, vegetarians and vegans, there is a growing number of dairy-free and animal-free cheese substitutes and imitations.
- What's in Your Cheese? -- The Vegetarian Resource Group
It's getting easier to find vegetarian, even vegan, alternatives to products like burgers, milks, and sausage, and now even cheeses are available in vegetarian and vegan varieties. Many vegetarians don't consider that some of the cheeses they are eat
- VEGAN GOURMETÂ® Cheese Alternativ
Angel's EarthKind Kitchen has teamed up with Follow Your Heart to produce the first 100% Vegan Cheese that tastes great and actually melts! Vegan GourmetÂ® Cheese Alternatives are currently available in four delicious flavors: Mozzarella, Cheddar,
- Is there an alternative cheese?
Is there an alternative cheese without lactose, whey, lactic acid, lacticity, lactaromoty, colostomy, or anything else animal in it?
- What's in Your Cheese?
We've recently received a lot of requests from members who are interested in finding out which cheeses are vegetarian. Others have asked for information about dairy products in general. As a result, we've compiled the following information about chee
- What's a vegan alternative for ricotta cheese?
5 answers - Yahoo! Answers
It's The Science... Of Cheese
Here are some websites that discuss the science of cheese and cheese-making.
- Welcome to our Cheese Site
Written and maintained by Professor Arthur R. HillDept. of Food Science, University of Guelph, Canada
- Science of Cooking: Webcasts
Join us as the Live@The Exploratorium crew sniffs out the fermenting mysteries of cheese!
- Dairy Science and Food Technology. Self assessment
The questions below have been designed to test knowledge and understanding of cheese science and technology.
- The Biology of . . . Cheese
afety vs. flavor in the land of Pasteur By Robert Kunzig DISCOVER Vol. 22 No. 11 | November 2001
- Wired 14.06: Schmear Campaign
Itâs smooth and spreadable â but itâs got researchers whipped up. How a Wisconsin lab is hacking the chemical code of cream cheese.