Cheesemaker Colin Wood of Sydney’s Goldstreet Dairy shares his tips for making a tasty selection – and why you should treat your cheese like fine wine
ome people flat out say, “I don’t do goat’s cheese or blue cheese”. Maybe they don’t like a fresh barnyard or chalky goat’s cheese, or strong and dry blue cheese, but perhaps an aged Spanish goat’s cheese or raw milk Stichelton might change their minds. I like to visit different shops and try new cheeses all the time. I have my favourites, but there are always new ones to taste and explore in the cabinet.
Think about how much you your guests may eat, then aim a little higher. A little extra left over for the next day isn’t a bad thing. Pull a soft cheese out an hour or two before serving, and a harder style cheese out a few hours prior, depending on the ambient temperature.You are really doing the cheese and cheesemaker a disservice by serving a beautiful cheese stone cold.
My friend Caroline Hesse once told me about cheese and coffee hour at the now-closed Crown Finish Caves in Brooklyn. It seemed odd to me at the time but the more I thought about it, the more sense it made. Coffee and milk – what a revelation! Even more so when the team at Crown Finish Caves aged cow’s and goat’s surface-ripened cheese with coffee grounds, a specialty they called Coffee Cloud Heights.
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