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We're not talking about Kraft American Singles in the individual plastic wraps. These are farm-fresh, small-batch, artisanal products, which haven't had to travel far to get from farm to store.
We chatted with Amy Thompson, the cheesemonger at Lucy's Whey, to get some insider cheese tips. Lucy's Whey is a small kiosk in the Chelsea Market, focused completely on American artisan cheeses.
Why Shop at a Specialty Store?
Stopping into small independent shops like Lucy’s Whey, allows you to have a dialogue with the cheesemonger, and therefore guidance from a trusted source. It also gives you the chance to taste some cheeses before you buy.
How Much Should You Buy?
Buy only the amount you plan on eating in the short term. A good estimate for buying cheese is one ounce per person, per cheese.
Shelf Life of Cheese
If you showed restraint and have leftovers:
- Wrap the unused cheese in the paper you bought it in, wax or parchment paper, so it can breathe.
- Use aluminum foil for storing higher moisture blue cheeses.
- Try not to use cling-wrap, since it causes the cheese to lose moisture and get a dry, woody feel.
For Serving
- Serve at room temperature.
- Refrigerate if you're not eating the cheese soon, take it out 2 to 3 hours before serving.
- Avoid pre-slicing or cubing before you serve, since the cheese will dry out quickly.
- Tempt your guests with variety: a cow's-milk, a goat's-milk and a sheep's-milk cheese.
No Rules
Most importantly, cheese should be enjoyed. Don't be afraid to experiment.
Click here to read more about Amy Thompson and Lucy's Whey.
- The Ten Bells
A great spot for wine and cheese. - New Amsterdam Market
Narragansett Creamery Queso Blanco: farmer's cheese from Rhode Island. They will be a participating vendor at the market this Sunday. - Mastering Cheese
A comprehensive book by the Maître Fromager at Artisanal, Max McCalman.
Some of Amy's favorite cheeses at the moment:
- Meadow Creek Dairy's Grayson: a semi-soft cheese from a family farm in the mountains of southwest Virginia.
- Wisconsin Sheep Dairy Co-op Dante: rich and nutty similar to Manchego. Seasonally produced from grazing ewes.
- Dunbarton Blue: a cheddar blue-vein from Wisconsin that's hand-made and cave aged.
- The Gift of Meat
Dickson's Farmstand Meats is selling a Whole Beef Punch Card. - Is This The New Wave of Dining?
Small plates, big bars and hotel restaurants. - The 20 Worst Food of 2009
1,106 calories for Blimpie's "veggie" sandwich. Yikes! 20 industrial-strength calorie bombs.
DRINK
- Has Champagne Lost Its Sparkle?
The once exclusive French fizz loses its cachet as it goes mass market. - Spicy New Beverages
Spicy new beverages give drinkers a happy, healthy high. - Wine Barcode Scanners
Do technology and wine blend well together?
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