- What is the difference between double cream cheese and triple cream cheese?
- Are there certain cheeses we should serve at the beginning of a meal and some during the dessert course?
- Why are there holes in Gruyère?
- Why can we see the mould on some cheeses and not on others?
- What is the best way to serve cheese?
- What are the cheeses that make the best “au gratin”?
- What is the best way to preserve cheese?
- Is it better to eat a bloomy-rind cheese firm, runny, or is it simply a question of taste?
- How is the “blue” put into a blue cheese?
- Are there some cheeses that we should not mix on a platter?
- How long before serving it do we need to take the cheese out of the refrigerator?
- Is it alright to eat cheese before going to bed?
- Which cheeses should be eaten with fruits such as grapes, apples and pears?
- What are the best cheeses to eat with bread or crackers?
- Is it recommended to serve more than one type of cheese as an entrée?
- What is a reasonable quantity of cheese to eat as an entrée?
