Why can we see the mould on some cheeses and not on others?
Some moulds are desirable while others are not. Thus, the good moulds are necessary to ensure bad moulds are not present.
Frequently asked questions
- Are there certain cheeses we should serve at the beginning of a meal and some during the dessert course?
- How long before serving it do we need to take the cheese out of the refrigerator?
- See all questions
Le conseil de Joel, maitre fromager
When cutting a cheese wheel, start cutting your wedges from its center. Cut your wedges only when you are ready to eat them.
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