It’s a delicious addition to pasta, or your charcuterie board, or simply on its own.
And yet, they all share a similar ingredient list.
Understanding howdifferent cheesesrange in form will start to give you a foundation for learning what you’re looking for.
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“So it’s all the ways in which they decide to tweak things and adjust things.
So many steps can happen in between from start to finish to get you a different result.”
This varies by store, according to Serino.
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That is, consider a cheese based on how you’d like to enjoy it.
Try before you buy
Another big tip that experts follow themselves is totaste-testoften.
“I think it’s really important to allow and encourage customers to do that.
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Are you looking for something with a little more personality?
Or is this kind of like at your threshold of tolerance?
Then we can really tailor our customizations [and] make recommendations.”
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Ask your cheesemonger
The cheesemonger is a key piece of this equation.
“We have a really robust training program that we put them through [at Murray’s].
Sampling your way through the case may lead you to unearth a taste for something unexpected.
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That’s a perfect example of a gateway cheese.”
They can then use your reaction to ease you into cheese with more intense, distinct flavors.
So keep trying [cheeses] and make friends with your cheesemongers at your grocery stores."
Serino says that cheese can taste off or overly salty if it’s defective.
On the other hand, flavor can help you identify a great buy.
This can also happen if the cheese isn’t sufficiently protected from the surrounding air, she says.
But don’t be so quick to slough off pieces of cheese left and right.
“When we merchandise all our cheeses for the case, we always inspect cut surfaces.
In the end, the best cheese is up to the individual consumer.
So keep trying a wide variety until you land on a winner.
“And I feel like personal preference is very unique, right?
It’s not a one-size-fits-all.
My diamond is different from your diamond.”
