accent on cheese - The Internet Cheese Magazine

VOLUME XXIII - 7/25/2008

	Select Your Question:
			Is it okay to wrap the whole uncut wheels of Brie for storage or display?
			What beverage do you suggest to those who do not drink alcohol?
			Is it really necessary to eat the rind on Brie?
			I've seen Gorgonzola eaten with butter. Why add the extra fat?
			Is pink mold on cheese safe and what should I do about it?
			In a recent article, you talked about B-Linens in Washed Rind cheeses. Are these found in other cheeses?
			I was eating a Washed Rind cheese the other day and noticed a distinct metallic taste. Where did that come from?
			I have heard of the term "Forced Cured Cheddar". What does that mean?
			I've seen "enzymes" listed on cheese ingredient labels. What is this?
			I heard that it isn’t a good idea to serve cheese with citrus. Why is that?
			What is the difference between the Parmesan in the can and Parmigiano Reggiano?
			I am allergic to Casein, which is found in cow and goat milk. Is it in sheep and buffalo as well?
			When are ripened Washed Rind cheeses milder in flavor?
			How do you know when a Washed Rind cheese has gone bad?
			Is it common to have a white grainy crust on Cheshire? It does not look like mold. I came across this the other day and I was wondering what this “crust” was.
			Does Cheddar have to stay cold at all times or can it be displayed like a parmesan wheel?

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