Gourmet Cheese Parties for Beginners
Step One: Picking out a good board.
Now, we can get our hands on something "borrowed"...perhaps from another country all together.
Sottocenere (pronounced so-toe-se-nair)
This gourmet cheese has one of the oddest flavorings of anything I've tasted. The outer rind feels like cement, the cheese itself holds the scent of nail polish remover, and it tastes like liquorice. But don't be deceived, this cheese is held in high regard for it houses slivers of black truffle. (It's flavoring is most derived from it's rind which is rubbed in nutmeg, coriander, cinnamon, licorice, cloves, and fennel.)
Tetilla (pronounced t-teal-ya)
Shaped like a "hershey's kiss" this Spanish cheese's inedible rind yeilds a buttery and rich cheese that is certain to satisfy anyone's cravings. (The name, consequently is a joke of itself as the cheese is "breast shaped.")
Mimolette (pronounced mim-mo-let)
Charles de Gaulle's favorite, this cheese originated out of a war in the 1800's in which France disallowed the importation of Dutch Edam. It resembles a cantalope and has a taste similar to an Edam mixed with a Cheddar, it's often aged for 2 yrs before being placed on the market.
Yep, time for the blue, "blue cheese" that is...
Point Reyes Farmstead Blue
A creamy, mild blue made right here in the US of A from Holstein cow's milk in California. This blue cheese is a great starter blue for those that want to try a blue cheese, but fear it's strong flavor.
Colston Bassett Stilton
A "yellow" stilton that has been blued. It has a rich, nutty blue flavor that's well worth savoring.
Harborne Goat Blue
My personal favorite amongst blues, this mild, goaty blue cheese is yet another great "starter blue". (Blue cheese is made by "blueing" a preformed cheese with a bread mold such as penicillium roquefort.)
Step Two: Finding the Right Accoutrements for Your Gourmet Cheese Party
- A good bottle of wine is a fine side item to accompany any cheese board and picking one is easy. All you have to do is look a where the cheese originated and pick a wine from the same region of that country. Hannibal Lecter had it right all a long, Chianti and fava beans are great together, but they'd be superb with some Parm from Parma!
- Fresh fruit is always a great choice to add to your cheese tray. Consider grapes, raspberries, strawberries, and apples.
- Chutneys and comptes are also inspired choices to dip milder cheeses into. I adore Forever Cheese's Strawberry Balsamic Vingar Compte with my bries.
- Fresh baked Baguettes, Whole Wheat Breads, and Sourdoughs are an aromatic addition to any cheese board and make consumption far easier.
- Roasted nuts bathed in cinnamon or other zesty spices are a wise choice to add to ones plate.
- Chocolate. Yep, this sweet treat is a great companion to softer, more mildly flavored cheeses. My personal favorite is Caro Spanish Artisinal Milk Chocolate (hand-made in Spain).
Step Three: Making a stellar arrangement for Your Gourmet Cheese Party
- Consider forgoing the traditional wedges n' fruit on a pine cutting board and instead vote for a simple white plate with hand-size portionsof cheese leaning against either some kind of fruit or chutney surrounded by nuts slathered in compte with a slice of bread on the side.
- Making impromptu sandwiches from the cheeses with a compte or chutney and then having fresh fruit as a tasty side snack wouldn't be unheard of.
- You could also serve each cheese individually to each guest on an empty plate and have a separate tray of all the accoutrements allowing your guests to do as their taste buds desire and mix n' match as they please.
There's no right or wrong way to compose a cheese board, but an artistic eye can always benefit this feast. You shouldn't be wary to mix and match cheese as you wish or stick to more traditional cheeses if you fear more exotic ones might no suit your palate ultimately it's what you savor the most that will make this experience hold true to you.
You might remember the old wedding adaged, "Something old, something new, something borrowed, something blue..." This holds true for selecting a proper cheese board as well. You'll want to go to your local cheese shop - whether a chain like Whole Foods, or a smaller boutique - and find a nice aged cheese to start.
Some great aged gourmet cheeses for your party are:
Grafton Village 5-star Cheddar
This potent, "Super Sharp", Vermont white cheddar attains it's robust flavor from being aged for a minimum of 5 yrs before being sold to the public. (Most mass produced "Super-sharp" cheddar is only aged for 6 months to a year before being offered to the public.)
Parmigiano Reggiano (pronuonced parm-a-john-no reg-e-on-oh)
True Parmasan from Parma, Italy, this sweet and nutty cheese is often grated over pasta, but is a fine addition to any cheese board. Most parms offered on the market today come in either 10 yr, or 15 yr varieties, and the delicate crunch found in the cheese is only more enhanced with age. (The crunch comes from the carmalization of the lactate in cheese during the aging process.)
Cave-Aged Emmenthaler or Gruyere (pronounced em-m-th-all-er & gre-air)
Where Americans derived their concept of "Swiss Cheese" from. Emmenthaler is a fruity and nutty raw milk cheese with small "holes" that melts perfectly for fondues. It's gourmet cousin, Gruyere is often preferred though in most taste tests. Either one however will be a definite conversation piece at your party. (The "holes" in Swiss cheese are formed when carbon dixoide form pockets in the cheese while it's being made.)
From there you can branch into fresh gormet cheeses like Camemberts, Bries, and other Soft Ripened Varieties.
Brie de Meaux (Brie of Meaux; Meaux prounounce "Mo")
Don't let it's pungent odor fool you, this cheese has a smooth and delicate flavor that is worth every bite! (Brie de Meaux was recently voted one of the "Top 10 Stinkest Cheeses" beating out the cheese consumers common favorite, Limberger.)
Fleur Verte (Green Flower; fl-er v-er-t)
This light and smooth concoction is coverted in fragrant herbs and is easily spread upon a cracker of one's choice. (This cheese is "unpasteurized" which means that the milk used in it hasn't been heated to kill the natural bacteria in it, thus the term "raw milk" is often used.)
Tomme de Savoie (pronounced toe-ohm-d-sav-wha)
The "tomme" is in reference to the type of milk that's used in this cheese. The milk comes from free-range cows that roam the Alpes thus the reason why so many think it has a more earthy and grassy flavor than other cheeses available.
Now, we can get our hands on something "borrowed"...perhaps from another country all together.
Sottocenere (pronounced so-toe-se-nair)
This gourmet cheese has one of the oddest flavorings of anything I've tasted. The outer rind feels like cement, the cheese itself holds the scent of nail polish remover, and it tastes like liquorice. But don't be deceived, this cheese is held in high regard for it houses slivers of black truffle. (It's flavoring is most derived from it's rind which is rubbed in nutmeg, coriander, cinnamon, licorice, cloves, and fennel.)
Tetilla (pronounced t-teal-ya)
Shaped like a "hershey's kiss" this Spanish cheese's inedible rind yeilds a buttery and rich cheese that is certain to satisfy anyone's cravings. (The name, consequently is a joke of itself as the cheese is "breast shaped.")
Mimolette (pronounced mim-mo-let)
Charles de Gaulle's favorite, this cheese originated out of a war in the 1800's in which France disallowed the importation of Dutch Edam. It resembles a cantalope and has a taste similar to an Edam mixed with a Cheddar, it's often aged for 2 yrs before being placed on the market.
Yep, time for the blue, "blue cheese" that is...
Point Reyes Farmstead Blue
A creamy, mild blue made right here in the US of A from Holstein cow's milk in California. This blue cheese is a great starter blue for those that want to try a blue cheese, but fear it's strong flavor.
Colston Bassett Stilton
A "yellow" stilton that has been blued. It has a rich, nutty blue flavor that's well worth savoring.
Harborne Goat Blue
My personal favorite amongst blues, this mild, goaty blue cheese is yet another great "starter blue". (Blue cheese is made by "blueing" a preformed cheese with a bread mold such as penicillium roquefort.)
Step Two: Finding the Right Accoutrements for Your Gourmet Cheese Party
- A good bottle of wine is a fine side item to accompany any cheese board and picking one is easy. All you have to do is look a where the cheese originated and pick a wine from the same region of that country. Hannibal Lecter had it right all a long, Chianti and fava beans are great together, but they'd be superb with some Parm from Parma!
- Fresh fruit is always a great choice to add to your cheese tray. Consider grapes, raspberries, strawberries, and apples.
- Chutneys and comptes are also inspired choices to dip milder cheeses into. I adore Forever Cheese's Strawberry Balsamic Vingar Compte with my bries.
- Fresh baked Baguettes, Whole Wheat Breads, and Sourdoughs are an aromatic addition to any cheese board and make consumption far easier.
- Roasted nuts bathed in cinnamon or other zesty spices are a wise choice to add to ones plate.
- Chocolate. Yep, this sweet treat is a great companion to softer, more mildly flavored cheeses. My personal favorite is Caro Spanish Artisinal Milk Chocolate (hand-made in Spain).
Step Three: Making a stellar arrangement for Your Gourmet Cheese Party
- Consider forgoing the traditional wedges n' fruit on a pine cutting board and instead vote for a simple white plate with hand-size portionsof cheese leaning against either some kind of fruit or chutney surrounded by nuts slathered in compte with a slice of bread on the side.
- Making impromptu sandwiches from the cheeses with a compte or chutney and then having fresh fruit as a tasty side snack wouldn't be unheard of.
- You could also serve each cheese individually to each guest on an empty plate and have a separate tray of all the accoutrements allowing your guests to do as their taste buds desire and mix n' match as they please.
There's no right or wrong way to compose a cheese board, but an artistic eye can always benefit this feast. You shouldn't be wary to mix and match cheese as you wish or stick to more traditional cheeses if you fear more exotic ones might no suit your palate ultimately it's what you savor the most that will make this experience hold true to you.
You might remember the old wedding adaged, "Something old, something new, something borrowed, something blue..." This holds true for selecting a proper cheese board as well. You'll want to go to your local cheese shop - whether a chain like Whole Foods, or a smaller boutique - and find a nice aged cheese to start.
Some great aged gourmet cheeses for your party are:
Grafton Village 5-star Cheddar
This potent, "Super Sharp", Vermont white cheddar attains it's robust flavor from being aged for a minimum of 5 yrs before being sold to the public. (Most mass produced "Super-sharp" cheddar is only aged for 6 months to a year before being offered to the public.)
Parmigiano Reggiano (pronuonced parm-a-john-no reg-e-on-oh)
True Parmasan from Parma, Italy, this sweet and nutty cheese is often grated over pasta, but is a fine addition to any cheese board. Most parms offered on the market today come in either 10 yr, or 15 yr varieties, and the delicate crunch found in the cheese is only more enhanced with age. (The crunch comes from the carmalization of the lactate in cheese during the aging process.)
Cave-Aged Emmenthaler or Gruyere (pronounced em-m-th-all-er & gre-air)
Where Americans derived their concept of "Swiss Cheese" from. Emmenthaler is a fruity and nutty raw milk cheese with small "holes" that melts perfectly for fondues. It's gourmet cousin, Gruyere is often preferred though in most taste tests. Either one however will be a definite conversation piece at your party. (The "holes" in Swiss cheese are formed when carbon dixoide form pockets in the cheese while it's being made.)
From there you can branch into fresh gormet cheeses like Camemberts, Bries, and other Soft Ripened Varieties.
Brie de Meaux (Brie of Meaux; Meaux prounounce "Mo")
Don't let it's pungent odor fool you, this cheese has a smooth and delicate flavor that is worth every bite! (Brie de Meaux was recently voted one of the "Top 10 Stinkest Cheeses" beating out the cheese consumers common favorite, Limberger.)
Fleur Verte (Green Flower; fl-er v-er-t)
This light and smooth concoction is coverted in fragrant herbs and is easily spread upon a cracker of one's choice. (This cheese is "unpasteurized" which means that the milk used in it hasn't been heated to kill the natural bacteria in it, thus the term "raw milk" is often used.)
Tomme de Savoie (pronounced toe-ohm-d-sav-wha)
The "tomme" is in reference to the type of milk that's used in this cheese. The milk comes from free-range cows that roam the Alpes thus the reason why so many think it has a more earthy and grassy flavor than other cheeses available.
Why Mega Markets Can't Sell Cheese
As the former Head of a Cheese Shop at a nationally-known grocery chain, I can say with confidence that they don't have a clue about gourmet cheese. And they'll never be able to tap into that market until they can overcome their 3 biggest problems: "corporate mentality", ill-trained staff and vendors, and lack of communication with customers.
I was originally trained at a organic-focused, upscale grocer. They prided themselves not only on innovation, but on recruiting the best people in the field. It was their openness to change, commitment to their customers, but foremost, their ability to listen to their employees and accept their criticism that has allowed them to maximize their profits in the gourmet cheese industry. This is where so many other mega groceries have failed. The grocer I worked at was a prime example of this. They had a "back rub" logic system. You basically had to go through a long chain of command because those in corporate wouldn't abate themselves to listen to the ideas or suggestions of lowlings. This often complicated matters because sometimes these requests were made at the behest of customers and concerned simple things such as carrying specific products.
When I was first hired I met with members of the corporate office and their training team. Their training team was impressed with my extensive knowledge of gourmet cheese and previous experience. As they'd been used to having to give basic training nearly all Heads of the Cheese Shop that'd been hired. As they were unwilling to pay what was necessary to get the employees they needed, this put them at a great disadvantage. Their customers had no one to go to that could answer their questions beyond whether or not something was available. All they had were "bodies" that stocked, ordered, and cut, nothing further. This ultimately effected their sales margin because while it's widely believed in the industry that "the product sells self", a lack of indepth knowledge made it impossible for customers who were looking for something specific to find it.
I'd often get customers that would either request a specific cheese or product, but I'd be unable to deliver, or I'd be refused that product because corporate believed that the product wouldn't sell. During the 3 months I'd worked at the store I'd brought in no less than 13 different types of cheeses, many of which the company had never carried before. (Keep in mind that this company had hundreds of stores across the nation.) Every cheese that I stocked sold consistently. Why? It was what the customers were asking for, and what they'd asked for eventually as they sampled what was stocked. They underestimated their market and acheived only their projected sales figures because of it. They'd constantly talk about how they were revolutionizing the industry, and "doing things better", but they were merely following in the foot steps of yet another company that'd already done what they were aspiring, and done it better!
I left the store after 3 months; I wrote a letter to their corporate office outlining why. I cited many things, but told them that I couldn't working for this company. That they didn't want to change how things were done, even if it meant a positive outcome. I couldn't serve my customers with this company, they wouldn't give me the additional help I needed despite the huge profit they were making in my department. I couldn't sell cheese with this company, they just didn't get. And I doubt they ever will.
I was originally trained at a organic-focused, upscale grocer. They prided themselves not only on innovation, but on recruiting the best people in the field. It was their openness to change, commitment to their customers, but foremost, their ability to listen to their employees and accept their criticism that has allowed them to maximize their profits in the gourmet cheese industry. This is where so many other mega groceries have failed. The grocer I worked at was a prime example of this. They had a "back rub" logic system. You basically had to go through a long chain of command because those in corporate wouldn't abate themselves to listen to the ideas or suggestions of lowlings. This often complicated matters because sometimes these requests were made at the behest of customers and concerned simple things such as carrying specific products.
When I was first hired I met with members of the corporate office and their training team. Their training team was impressed with my extensive knowledge of gourmet cheese and previous experience. As they'd been used to having to give basic training nearly all Heads of the Cheese Shop that'd been hired. As they were unwilling to pay what was necessary to get the employees they needed, this put them at a great disadvantage. Their customers had no one to go to that could answer their questions beyond whether or not something was available. All they had were "bodies" that stocked, ordered, and cut, nothing further. This ultimately effected their sales margin because while it's widely believed in the industry that "the product sells self", a lack of indepth knowledge made it impossible for customers who were looking for something specific to find it.
I'd often get customers that would either request a specific cheese or product, but I'd be unable to deliver, or I'd be refused that product because corporate believed that the product wouldn't sell. During the 3 months I'd worked at the store I'd brought in no less than 13 different types of cheeses, many of which the company had never carried before. (Keep in mind that this company had hundreds of stores across the nation.) Every cheese that I stocked sold consistently. Why? It was what the customers were asking for, and what they'd asked for eventually as they sampled what was stocked. They underestimated their market and acheived only their projected sales figures because of it. They'd constantly talk about how they were revolutionizing the industry, and "doing things better", but they were merely following in the foot steps of yet another company that'd already done what they were aspiring, and done it better!
I left the store after 3 months; I wrote a letter to their corporate office outlining why. I cited many things, but told them that I couldn't working for this company. That they didn't want to change how things were done, even if it meant a positive outcome. I couldn't serve my customers with this company, they wouldn't give me the additional help I needed despite the huge profit they were making in my department. I couldn't sell cheese with this company, they just didn't get. And I doubt they ever will.
The Best Cheese Shops in NYC
New York City boasts some of the best cheese shops in the US. It's geographical location and diverse culture has made it possible to gather some of the best cheese Europe has offer, and make it available to the general public. So take a trek through "the City That Never Sleeps", and sample some of the finest fromage in the nation!
Artisanal Cheese
The first fromagerie to have an accompaning bistro, Artisanal Cheese continues to make pioneering moves in the antiquated cheese industry. Zagat rated this shop is a must-see!
2 PARK AVENUE, NEW YORK, NY 10016
On 32nd Street, between Park Avenue and Madison Avenue
Cheese Counter opens at 11:45am.
Murray's Cheese
NYC's oldest cheese shop, Murray's now holds fabulous cheese classes for level & offers internships in exchange for free classes, or free cheese!
254 Bleecker St. (between 6th & 7th Ave.), New York, NY 10014
(212) 243-3289; Mon - Sat: 8am-8pm; Sunday: 9am-6pm
Ideal Cheese Shop Ltd.
With cheese from virtually every inch of Europe, Ideal Cheese's cheesemongers are known for sharing their extensive knowledge with all their customers.
942 1st Ave (at 52nd St.), New York, NY 10022
1-800-382-0109
Lamarca Cheese Shop & Restaurant
Originally a partner with Deal & Deluca, the Owner has since open up this wonderful shop with cheese that's aged right on premises!
161 E. 22nd St.,New York, NY 10010
(212)673-7920
Bedford Cheese Shop
Just a little off the beaten path, Bedford prides itself on being a small, customer-focused shop that isn't just another chain store.
229 Bedford Avenue (corner of North 4th) Brooklyn, NY 11211
1-888-484-3243
Now, what truely makes all of these stores "the best" is that they all currently run online shops which make it possible to get your favorite cheese year around! Artisanal even offers free catalogs sent to your house, plus one available on their site in Adobe Acrobat format! So be certain to visit this wonderful shops the next time you decide to take a bite out of the Big Apple!
Artisanal Cheese
The first fromagerie to have an accompaning bistro, Artisanal Cheese continues to make pioneering moves in the antiquated cheese industry. Zagat rated this shop is a must-see!
2 PARK AVENUE, NEW YORK, NY 10016
On 32nd Street, between Park Avenue and Madison Avenue
Cheese Counter opens at 11:45am.
Murray's Cheese
NYC's oldest cheese shop, Murray's now holds fabulous cheese classes for level & offers internships in exchange for free classes, or free cheese!
254 Bleecker St. (between 6th & 7th Ave.), New York, NY 10014
(212) 243-3289; Mon - Sat: 8am-8pm; Sunday: 9am-6pm
Ideal Cheese Shop Ltd.
With cheese from virtually every inch of Europe, Ideal Cheese's cheesemongers are known for sharing their extensive knowledge with all their customers.
942 1st Ave (at 52nd St.), New York, NY 10022
1-800-382-0109
Lamarca Cheese Shop & Restaurant
Originally a partner with Deal & Deluca, the Owner has since open up this wonderful shop with cheese that's aged right on premises!
161 E. 22nd St.,New York, NY 10010
(212)673-7920
Bedford Cheese Shop
Just a little off the beaten path, Bedford prides itself on being a small, customer-focused shop that isn't just another chain store.
229 Bedford Avenue (corner of North 4th) Brooklyn, NY 11211
1-888-484-3243
Now, what truely makes all of these stores "the best" is that they all currently run online shops which make it possible to get your favorite cheese year around! Artisanal even offers free catalogs sent to your house, plus one available on their site in Adobe Acrobat format! So be certain to visit this wonderful shops the next time you decide to take a bite out of the Big Apple!
Top 5 Common Misconceptions About Cheese
Cheese is a very misunderstood food in the U.S. because most of what's offered doesn't even contain dairy in it. And the few cheeses that do, often have been so processed that they're no longer like their European kin. So to give a better idea of what "real cheese" is really like, I'm going to debunk some of the common myths that are toted as fact. And let you in on what types of cheese you should be eating, and what you should and shouldn't be doing with them.
Myth #1: Velveeta and Kraft are cheese.
Velveeta, and Kraft's cheese products, are just that, cheese-like products. If you read the nutritional facts on the back of any of these you'll see how very little, if any of these items, are composed primarily of milk. (Keep in mind, the first thing listed under ingredients on the nutritional facts is what the item is predominently made of.) Most of the time they're jam packed with food coloring, additional flavoring, additives, preservatives, and oil. None of which is needed to make cheese!
Myth #2: It's Okay to Freeze Cheese.
If you intend to use one of the "plastic" cheese substitutes mentioned above, then the freezer will have no effect, but neither will an entire lack of refridgeration. Now, for real cheese, freezing cheese corrupts with the texture and taste because it messes with the milk fat present in cheese by stifling it's maturing process. If you'd like to take good care of your cheese, wrap it in wax paper and keep it in your vegetable bin (the temp is normally just right in there).
Myth #3: Vermont Cheddar is from Vermont.
There's no DOC (Denominaci de Origen Calificada in Spain & Denominazione di Origine Controllata in Italy) or AOC (Appellation d'Origine Controlee in France) here in America to keep people from listing items (like Vermont Cheddar), as just that, even though it might have been made in Ohio. In Europe, almost every major cheese producing country has a department that regulates what cheese can be produced, where it can be produced, and what they're allowed to say on the package. So when you're eating "Wisconsin Cheddar" next time, you might want to check the back to see if that's really where it came from!
Myth #4: Color indicates Flavor.
In U.S. factory produced cheeses, the "yellow" that so many think indicates flavor actually indicates that Yellow No 5, a flavorless dye, has been added to the cheese. For the artisanal (hand-made) cheeses, or other imported cheeses, annatto, an flavorless natural coloring from a thystle plant is often used. And without coloring, cheese is naturally white. Coloring cheeses was said to have begun so that farmers could help customers differentiate their cheese from a competitors.
Myth #5: Cheese will give you Heart Disease.
The study that published this information was found to be false as Greece and France, both countries that consume more cheese than the US, had low numbers of heart disease. Though cheese is still known to be high in saturated fat.
Cheese is as complex as it's taste and because of it, you can't always believe "everything you see and hear". And if you think what you're hearing about your favorite dairy product might prove false, look it up! It might just be another common misconception about cheese.
Myth #1: Velveeta and Kraft are cheese.
Velveeta, and Kraft's cheese products, are just that, cheese-like products. If you read the nutritional facts on the back of any of these you'll see how very little, if any of these items, are composed primarily of milk. (Keep in mind, the first thing listed under ingredients on the nutritional facts is what the item is predominently made of.) Most of the time they're jam packed with food coloring, additional flavoring, additives, preservatives, and oil. None of which is needed to make cheese!
Myth #2: It's Okay to Freeze Cheese.
If you intend to use one of the "plastic" cheese substitutes mentioned above, then the freezer will have no effect, but neither will an entire lack of refridgeration. Now, for real cheese, freezing cheese corrupts with the texture and taste because it messes with the milk fat present in cheese by stifling it's maturing process. If you'd like to take good care of your cheese, wrap it in wax paper and keep it in your vegetable bin (the temp is normally just right in there).
Myth #3: Vermont Cheddar is from Vermont.
There's no DOC (Denominaci de Origen Calificada in Spain & Denominazione di Origine Controllata in Italy) or AOC (Appellation d'Origine Controlee in France) here in America to keep people from listing items (like Vermont Cheddar), as just that, even though it might have been made in Ohio. In Europe, almost every major cheese producing country has a department that regulates what cheese can be produced, where it can be produced, and what they're allowed to say on the package. So when you're eating "Wisconsin Cheddar" next time, you might want to check the back to see if that's really where it came from!
Myth #4: Color indicates Flavor.
In U.S. factory produced cheeses, the "yellow" that so many think indicates flavor actually indicates that Yellow No 5, a flavorless dye, has been added to the cheese. For the artisanal (hand-made) cheeses, or other imported cheeses, annatto, an flavorless natural coloring from a thystle plant is often used. And without coloring, cheese is naturally white. Coloring cheeses was said to have begun so that farmers could help customers differentiate their cheese from a competitors.
Myth #5: Cheese will give you Heart Disease.
The study that published this information was found to be false as Greece and France, both countries that consume more cheese than the US, had low numbers of heart disease. Though cheese is still known to be high in saturated fat.
Cheese is as complex as it's taste and because of it, you can't always believe "everything you see and hear". And if you think what you're hearing about your favorite dairy product might prove false, look it up! It might just be another common misconception about cheese.
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