Have you visited your Heinen’s Cheese Department lately? There’s a lot happening there. New cheeses such as Kokoborrego’s Morrow and Beecher’s No Woman are in the case, and classics like Parmigiano-Reggiano are still shaved and grated fresh for all your cooking needs.
With a plethora of cheeses available, you may find yourself debating which one to take home and, once you get home, what to pair it with. Your store’s Cheese Specialist is a great resource for all of those questions. We’re also offering an additional opportunity to taste and learn: the World of Cheese tour.
From now through December our Cheese Buyer, and American Cheese Society Certified Cheese Professional, Shannon Welsh, and Director of Beer & Wine Events, Ed Thompkins, are hosting cheese tastings at select stores. Each event has a different theme and will be paired with wine, beer, or charcuterie.
The first event, Made in America: American Artisanal Cheeses & California Wines, took place on July 15th at our Brecksville store. Here are seven takeaways and tips from it…
- When it comes to pairings, it mainly involves trial and error. The “just enough” basket can come in handy for nights when you decide to be adventurous.
- Sauvignon Blanc & goat cheese are the building block of all pairings. The acidity found in both complements each other.
- For those with lactose intolerance, goat & sheep cheese are easier to digest.
- Fresh chèvre, or goat cheese, should always be clean, light and refreshing.
- Many people think they don’t like blue cheese because they haven’t had good blue cheese.
- Should you eat the cheese rind? It’s your preference; a lot of the flavor is found in it.
- Debating if the rind is wax? If it’s shiny, don’t eat it! If it’s part of the cheese, you’re good to go.
Don’t miss your opportunity to tour the world of cheese & learn new tips and suggestions! Please visit or call Heinen’s Customer Service to make a reservation.
- Avon, OH | August 12, 2016 | 6:30-8 p.m. | $15 per person
- Ohio Cheeses & Craft Brews