What are some rules of thumb with cheese variety/cheese pairings?
Unless you have a theme or are doing a vertical tasting, go for different textures and different milks. That’ll get you a long way and the cheese is pretty much guaranteed not to be too similar. A fresh goat, Basque-style sheep, and aged cow will make almost anyone happy. Q: What are good things to accompany cheese – chutneys, pickles, jellies, honey, nuts? A: All of the above! I recommend digging condiments out of the fridge and pantry and just trying them out. One of the simplest things I do that overly impresses people is a drop or two of truffle oil mixed in some dark honey. Cut a Parmigiano Reggiano into sticks and dip. Q: What’s the best way to store cheese? A: The best way to store cheese is to only buy as much as you eat in a week. The best thing for soft rinded cheese is to get a cheese dome. Without that, wrapping in wax paper (with or without a plastic wrap over that) is the best method. For a cheddar or other hard cheese my advice is to not stress about it and wrap air tigh
