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Ask Jean-Pierre |
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Have a question about French cheese? Ask Jean-Pierre! Click the link below to submit your question to Jean-Pierre: questions@tasteecheese.com |
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Questions & Answers |
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Q: How long can I keep my cheese around? |
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A: Unless you have some way to replicate the ideal aging conditions (around 50 degrees farenheit and 95%-98% humidity), artisanal cheeses should not be kept around for more than 4-7 days, as they will tend to dry out. |
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Q: Does cheese go 'bad'? |
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A: Cheese does not really go bad; it does dry out if left too long in a dry refrigerator, or it becomes overripe, a lot like a banana becomes overripe (i.e., you wouldn't want to eat it), but it generally won't go bad. |
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Q: My cheese has developed a mould on it - is that bad? |
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A: You can feel free to cut any mould off your cheese and continue to eat the non-mouldy part. You won't die- |
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Q: How do I choose a cheese retailer? |
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A: Always look for a cheese retailer that will allow you to taste the product. Cheese is like fruit - you won't know if it's to your liking unless you get a taste. Also, the staff should be knowledgeable about the cheese and be able to make recommendations. Some retailers will even maintain a book of their best customer's choices, so you don't have to remember all the names of the cheeses you've tried. |
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Q: What should I serve with my cheese plate? |
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A: Besides bread or crackers, try serving fruits that are more acidic - like apples or pears. Also, try some dried fruit like apricots or figs. Other good accompaniments are: quince paste, almonds, walnuts and olives. |
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Q: Why do some cheeses stink? |
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A: Some cheeses are dipped, brushed or washed in solutions like alcohol or a brine solution. As these cheeses mature, they will take on a more pungent aroma. Sometimes the 'stinkiness' is misleading; a cheese like Epoisses, for example, is a strong smelling cheese with a very mild center. What smells is the rind, not the cheese. |
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Q: Is red wine the best type to drink with cheese? |
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A: No - white wine is actually better suited to most cheeses, even stronger ones. Try a French Riesling or a lighter chardonnay (i.e., French style, not a big, oaky California chardonnay) with your cheese course, or even a sauternes or late harvest/ice wine with your blue cheeses. |
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Q: How do I store my cheese? |
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A: Many cheeses will dry out, but at the same time, they need to breathe. They are living organisms, so it is best to wrap them in wax paper, parchment paper or butcher paper to store so they can get some air flowing over them. Blue cheeses like Roquefort can be stored in aluminum foil. Plastic wrap will suffocate many fresh cheeses and cause them to become very runny. Parmesan and other hard/aged cheeses can be stored in plastic wrap to avoid having them dry out too fast. |
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Q: What is Jean-Pierre's favorite cheese? |
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A: Epoisses - because it is a beatiful, elegant, complex and refined cheese. It is truly milk immortalized. |
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