We've heard it all, so don't be shy. We're taking any burning questions you may have for our resident cheesemonger and will start answering them in the following weeks, every Tuesday. Just leave your query in the comments section below. Here's a roundup of some of the most frequently asked questions we've heard and answered already:
- When is it okay to eat the rind?
- How should you store cheese and how do I know if a cheese has gone bad?
- How do you pair cheese with wine?
- What's the deal on grass-fed and organics?
- What's that crunch in my cheese?
- What's a cheese I can make at home?
- Why do some cheese have holes?
Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More
Make Chocolate Magic Shell Ice Cream Topping with Only 2 Ingredients
Our reading list
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Candy Stripe Teaspo...
30 DIY Projects for the 3-Day Weekend
Tina Wilson's Striking Style 
Comments (2)
It's a bit embarrassing, but I have to ask: what is the etiquette for eating a cheese flight?
My friend and I had a cheese and wine flight at Bin 36 in Chicago a couple of weeks ago. We had side plates and a normal tableware setting, but no toothpicks or special utensils for the small chunks of cheese on the serving board. I decided to use fingers for the harder cheeses and a knife for gooey ones, since I was with my best friend. Is that okay? I haven't found anything on the internet since that day explaining how to be a gentleman with little slivers of cheese in a flight (as opposed to a buffet setting). Help!
PS: is it okay to put the harder pieces of cheese on a small piece of toast on the second taste? I wasn't sure about that, either.
Great question! Stay posted until next week when we'll tackle this question...