"Eat Cheese, Drink Wine, Live Life Happy!" - Kent 

 
 
 
 
 
 
 
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Frequently Asked Queso Questions . . .

How long will cheese last?
Until it’s gone. Cheese doesn’t spoil. However it may evolve into a much stronger cheese that could challenge some palates.

I’m traveling, how long can the cheese go without being refrigerated?
A couple of days to weeks for most cheeses, though some can go longer (any of the aged varieties; Parmigiano Reggiano, 4 year old cheddar, etc.). Soft cheeses will get soft (even squishy) and hard cheeses will “sweat” both moisture and oils, but this is natural and expected.

Is the cheese still good if it has mold on it?
Yes. Simply scrape the surface mold off and enjoy the cheese underneath.

Can I eat the rind?
This is a matter of taste and common sense. You wouldn’t want to eat a wax or cloth rind, however soft ripening rinds such as Brie’s are often enjoyed.

How should I serve cheese?
At room temperature. Cheese, like wine, is more flavorful if allowed to come to room temperature before consumption.

How should I keep the cheese?
There are many thoughts and variations, from wrapping in cling wrap or wax paper (and keeping unused portions in the fridge), to simply putting on a cheese board with a glass dome and keeping in a pantry closet or cellar. Just be on the look out for big two legged ‘rats.’

Can I eat cheese if I’m lactose intolerant?
Yes. Lactose is a sugar which occurs in milk. When cheese is made the lactose is fermented into lactic acid. However, some people may find they have a difficult time digesting cheeses made from cow’s milk. This is due to the structure of the protein - not lactose (cheese is lactose free). Sheep and Goat’s milk cheeses are more readily digestible as they have a smaller protein structure that is easy for your body to absorb.

Why do the Europeans serve cheese prior to the dessert course?
Cheese is the bridge between the entrée and the dessert course. Either for accentuating the last sips of the wine or preparing the palate for a dessert/after dinner glass. And who needs Pepto-bismal when you have cheese? Enzymes aide in digestion.

Can you bring raw milk cheese into the country?
If aged over sixty days raw milk cheeses can be brought in, as well as made here in the USA. However, if our government has their whey (way) we may have to wait 120 days!! Right, ask a kid to wait for his mac and cheese? Fuggedaboutit!!

Are there any health benefits in having wine and cheese together?
Current popular belief is yes, according to most studies. But wait another week and who knows? Hence our aphorism: Eat Cheese, Drink Wine, Live Life Happy!

Is cheese vegetarian?
Mostly, even cheeses with animal rennet as opposed to vegetable rennet, (AKA cultured vegetable enzyme) are no longer taking the enzyme directly from the animal but instead are growing the enzyme on mushrooms.

Are sulfates bad for you?
No. Sulfates are found in many common foods such as broccoli, asparagus, mineral water etc. There are 1000 times more sulfates in the average bottle of Italian mineral water than in a bottle of wine. If you get a slight headache and a stuffy nose from drinking wine it isn’t from the sulfates it’s from the histamines (or you had too much to drink). You can take an antihistamine before consumption to alleviate this condition. Or you can eat cheese! That’s right folks cheese has histamine blockers. However, if you have a strong allergy to histamines, cheese may not do the trick.

 
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