If there’s one question I can count on getting in every cheese tasting I lead, it’s “Can you eat the rind?” I used to have a convoluted answer. Then Mateo Kehler, the wise man behind Vermont’s Jasper Hill Farm (along with his brother Andy), distilled it. “Rind your own business” is Kehler’s concise version of what I was trying to convey: Try the rind. If you like it, keep eating it. If you don’t, cut it away. Kehler also told me that he works harder on achieving a perfect rind than on any other aspect of his cheese.
Read moreCrimes Against Cheese
I’m not the cheese police, but sometimes people do things to my favorite food group that make me cringe. All misdemeanors, not felony offenses, but still. We’d all get more pleasure from the cheese we purchase, and a longer life from it, if we treat it nicely. At the risk of sounding like a crank, I’m sharing a few of the most common crimes committed against cheese. These sins deserve, at the least, a rap on the knuckles with a limp baguette.
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