"No matter how you slice it,” explains Rachael, "there are a lot of myths when it comes to cheese." Steven Jenkins, the Cheese Monger from Fairway Market, debunks a few of those cheesy myths:
Myth: Triple and double crèmes cheeses are the highest in fat and cholesterol.
Truth: Steve explains, “Hard cheeses are the ones that are the most cholesterol-laden and fat-laden because there’s no water in them. Soft cheeses are rich and soft and buttery because of the water that’s in them. So the harder the cheese, the higher the fat; the softer the cheese the lower the fat.”
Myth: Smelly cheeses are to be avoided.
Truth: Steve and Rachael agree that particularly pungent cheeses are the biggest flavor payoff. “So many of my customers are scared to death of them because they’re so smelly,” Steve relates. "If that’s how you feel, you’re missing the single greatest cheeses in the whole realm of cheese!”
Myth: Don’t buy cheese close to the "sell by" date.
Truth: Steven explains that the sell by date is only guideline. "It tells you by law because of our FDA that within that period of time that cheese is going to be at its best point," he says. "It's not telling you at that point it's no good anymore - that's nonsense!"
Myth: The only thing you can pair with cheese is crackers.
Truth: "There's a lot more to cheese than just crackers and cheese," Steve states, suggesting a variety of other foods that pair nicely with different cheeses: cheddar cheese with dill pickles; aged pecorino with fava beans or edamame; or peanut butter and crackers with a semi-soft cow's milk cheese.
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