GUMMY CHEESE HAS GOT TO GO!
If you've ever wondered why the mass-produced factory
cheese you buy in the dairy section of your
supermarket has such a different texture from the
cheeses that come from a real farm, here is your
answer. The commercial cheeses have additives like
guar gum and xanthum gum. While these are not harmful
additives, they do interfere with both the flavor and
texture of cheese. A sharp cheddar, whether yellow or
white, should be slightly crumbly; its residue should
linger on your hands when you touch it. Check into
your local specialty shops for cheeses that come from
real farmers, whether imported or made in the U.S.A.
Sometimes, the deli departments of the supermarket
carry a few of these as well.
MORE ABOUT CHEESE: HOW TO SERVE IT
This is, hands down, the most important fact to know
about cheese: Serve it at room temperature. If you're
having a party and plan to serve cheese as one of the
appetizers, take it out of the refrigerator at least
45 minutes before the guests arrive. Not only will it
be more sliceable and spreadable, it will also be ten
times more flavorful. Refrigeration retards the
cheese's ripeness. This is particularly true for goat
cheese, which you should remove from the cold at least
two hours before serving it.
