The Cheesemonger: Calling All Questions!

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:

We look forward to hearing your questions.... stay tuned! Image: Nora Singley for the Kitchn

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.

posted by jeffzelli on September 2nd 2008 at 2:35pm
view jeffzelli's profile

Great question! Stay posted until next week when we'll tackle this question...

posted by nora s on September 2nd 2008 at 7:44pm
view nora s's profile