Our June meeting was one that many of us had been looking forward to with a visit from Toby, the owner of the award winning The Cheese Plate in Buntingford.
Toby came to talk to us about the process of cheese making and offered us a chance to try a range of cheese and biscuits all available in the shop. We tried 5 cheeses in total, all served at room temperature, which is the best way to serve cheese.
Other facts we learned during the evening included:
All cheese can be frozen but not all cheese can be defrosted. The best way to get around this is by grating before freezing then putting directly into sauces etc—a good tip for left over Parmesan (don’t forget to use the rind).
Cheese contains good and bad bacteria—it’s better for you than a product like Yakult as it also contains calcium.
Cheeses will taste different at different times of the year because of where the cows are grazing at the time the milk is taken.
Every cheese has a story. Toby told us some of the history and origins of popular cheeses, for example, Wensleydale was originally a French cheese.
Overall, it was a fun evening with Toby telling some “cheesy” jokes. There were plenty of tips such as how to store your cheese and the cheese tasting was delicious.
Toby encouraged members to go into the shop to find out more and also mentioned their Victorian cheese press. You can find The Cheese Plate in Buntingford High Street.