Bluebird

He Hated the Burrata...

Mr. Fromage did so not care for our precious freshest curds of mozzerella burrata monster. Luckily, the orrechiette and rapini pesto saved the culinary day, hurray hurray. I'll save all comeuppance comments for another day.

Torn between two lovers

Food News

Cholesterol Study: Eat More Cheese, Less Butter

By Melissa Caskey Tue., Nov. 15 2011 at 3:30 PM

 

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cheeses

​Sorry Paula Deen, but a group of Danish researchers say that when it comes to cholesterol, cheese is less harmful than butter. A new study led the scientists to believe that cheese does not hurt cholesterol levels as much as other animal fats.

 

Researchers at the University of Copenhagen fed elevated portions of cheese to a group of 50 people for six weeks, let their bodies cleanse on a normal diet for two weeks after that, and ended the study by buttering them up for six weeks. Their LDL cholesterol levels (A.K.A. bad cholesterol) showed no increase from their normal diet during the six weeks they spent consuming high levels of cheese, but their LDL increased seven percent during the six weeks they spent eating lots of butter.

The study failed to pinpoint why exactly the cheese (made from cow's milk) did not affect LDL levels. Some suggested that the high levels of calcium in cheese may help excrete more fat in the digestive tract, or that high protein affected the digestion process.

Dr. Elisabeth Jackson, an assistant professor at the University of Michigan, commended the study, but told Reuters Health that the results should not affect medical advice cardiologists share with patients.

"We want people to have a diet focused on whole grains and vegetables and moderate fats," Jackson said.

The group's study was published in the American Journal of Clinical Nutrition.

Say 'fromage'

October 6, 2011, 12:28 pm

Your Cheese Questions, Answered — Part II

By THE NEW YORK TIMES

Amy Dickerson for The New York TimesNorbert Wabnig

Norbert Wabnig, the owner of the Cheese Store of Beverly Hills, is answering readers’ questions on all things cheese. Read his first batch of answers here. Post your questions in the comments section here.

Q.

Please tell me what to do once I get my cheese home. I bought La Tur two weeks ago and it already smells off. My Parmesan firms up way too fast. Monterey jack and Cheddar get moldy. It’s quite discouraging, especially since I know that many of these cheeses have been aged for years. And I can barely keep them for a month. I’m lost! I would imagine it’s different for each kind of cheese. But are there any general rules of thumb? Plastic wrap? Tupperware? Nothing? Fridge? Freezer? Countertop? I’ll stop there. Thank you. — Phyllis, Berkeley, Calif.

A.

The general rule of thumb is buy less and eat more! But to keep most cheeses, including Parmesan, longer, cover them loosely in plastic wrap and/or wax paper, and place a damp cloth around them. If you have a cellar, which is usually cooler with more humidity, store your cheese there. A wine fridge, or any refrigerator, at a temperature of between 58 to 62 degrees, will help extend the life of your cheeses. Home refrigerators, which are kept much colder, dry out cheese. Change the plastic or wax paper on your cheese every few days and check for mold;  if you see mold, scrape it off, just make sure you wrap the cheese in fresh plastic or wax paper.

Keeping soft-ripened cheeses longer is a bit difficult. Once they’re cut, they tend to age more quickly than a hard cheese. So buy a soft-ripened cheese at the point you will enjoy eating it.

Freezing is a last resort. The higher the butter content, 75 percent and above, the better luck you’ll have with freezing cheese. Freezing cheese ruins its texture.

Q.

I once had the pleasure of tasting a cheese that had a rind made out of “chocolate wood bark.” I have never been able to find this cheese for sale, but I think of it often. Do you know anything about it and where it might be available? — Kalvin, Los Angeles

A.

There were a couple of cheeses with chocolate on the rind; they tend to be a little bit fat-oriented so they come and go. Unfortunately I can’t think of their names.  You might be interested in
Barely Buzzed, a cheese with coffee on the rind from Utah.

Q.

I’m thinking about making my own cheese at home (I live in the Deep South without access to any sort of cellar) and was hoping you might suggest a good type of cheese to start making at home with a minimum of fuss. — Andrew S., Northwest Florida

A.

You can make ricotta or mozzarella; both are relatively easy and fun, but a bit time consuming. You need to get your hands on really good milk, the milk used for fresh cheeses is really important. Look up the chef John Folse in Louisiana. He’s one of the Cheese Store of Beverly Hills’s American Artisanal Treasure Award winners.

Q.

What are the most complex cheeses you’ve ever tasted? The stinkiest? — Yoram Heller, Los Angeles

A.

A Muenster from the Alsace in France, left out for a long time, can truly be a stinker. A complex cheese is one with a long finish and an interesting texture. I find a really good blue cheese interesting, especially a Lucifero Gorgonzola dolcelatte.

Q.

When shouldn’t you eat the rind? — Vanessa, Pennsylvania

A.

When not to eat the rind? For sure if there is wax or dirt on it. Soft-ripened cheeses are different; the rind is part of the cheese.

Hook’s 12- or 15-year-aged from Wisco beats any New York Cheddar

Cheese Questions, Answered

By THE NEW YORK TIMES

Tony Cenicola/The New York Times

Camembert from Normandy.

Five of Norbert’s favorite cheeses are below.

Norbert Wabnig, the owner of the Cheese Store of Beverly Hills, is answering readers’ questions on all things cheese. Post your questions in the comments section here.

Q.

I’ve had the pleasure of purchasing and eating delectable cheese from your shop on N. Beverly on my last trip to L.A. Incredible! Sometimes, though, I do get the baffling occasional craving for the iconic (and admittedly rubbery) slice of Kraft American Cheese.

What can you suggest to those that feel like slumming it to Vons (Stop-and-Shop for East Coasters), or for those on a tight budget? What do you find acceptable, and perhaps, even, good, in the dairy aisles of a supermarket? I’m secretly hoping you harbor guilty pleasures for Laughing Cow buttons and/or string cheese. — Jamie G., Westchester County, N.Y.

A.

Never be ashamed of liking any kind of cheese. What I might recommend is something that is available in almost any grocery store, and that is Jarlsberg. Thanks for coming by the store and don’t be a stranger. (P.S. I love the little, spreadable Bel Paese buttons.)

Q.

If you were selecting your five favorite cheeses for a cheese board, what would they be and why? — stephanieb, Los Angeles

A.

I truly have no five favorites, I love all of them, but I always try to put a goat, cow, sheep, one blue and something whimsical on a cheese plate. For example, a Basque sheep’s milk cheese, a fresh California chevre, a flavorful Camembert from Normandy, a Belgian Grevenbroecker Blue and Kokos from the Netherlands!

Q.

What would you recommend as the best crumbly strong Cheddar available on the East Coast in New York State? — Geraint Owen, N.Y.

A.

A great crumbly Cheddar is Hook’s 12- or 15-year-aged Cheddar from Wisconsin.

Q.

Which cheese goes best with white wine? Which cheese goes best with red wine? — Vanessa, Pennsylvania

A.

The rule to remember is there is no rule. If you like a goat cheese with a red wine, enjoy it.