Top products from r/Cheese

I kicked the idea around too, but never went through with it. This book is helpful: http://www.amazon.com/dp/1603582215/ref=wl_it_dp_o_pd_S_ttl?_encoding=UTF8&colid=2GERCT1HPQMZN&coliid=I2ROIXFFE3ASS9 The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business

There are lots of regulatory guidelines and certifications you would need to go through in order to sell cheese, not to mention cheese making supplies and marketing your product and the whole aging process. Check out r/cheesemaking for some more info too. My personal advice: start making a few cheeses (maybe a cheddar, gouda and a provolone) and really perfect them and develop them into something that's not just good, but something you can call you own. Enter some competitions and get some feedback. After that if you are still interested in making this a career start talking to a loan officer to see if you can get the financial backing you would need.

Good luck and keep us updated!

I have one of these cheese knives, and it works really well for softer cheeses like Brie/Camembert or young Gouda and cheddar... pretty much ideal for blocks of Cracker Barrel/Cabot lol.

I'm looking into buying a tool to get thin shaved slices of harder cheeses like aged Goudas... either a wire cutter like [this](Norpro 330 Heavy Duty Adjustable Cheese Slicer https://www.amazon.com/dp/B000HMB0IM/ref=cm_sw_r_cp_api_aEx2xbSPK2T23) or a tool like [this](Norpro Stainless Steel Cheese Slicer https://www.amazon.com/dp/B000SSYY88/ref=cm_sw_r_cp_api_fDx2xb2E8RQMG). Any recommendations would be appreciated.

A cheese board (with the cheese knives that tuck inside). We got one similar to this one year and have loved it.

That said, it's really only useful if you entertain. We serve cheese at every party, so it sees a lot of use. It's also nice for potlucks since it has the knives built in -- bring it and some cheeses you pick up on your way and you're all set.

> emmental

Try it on melted on a grilled sandwich/panini.

> Camembert and gouda

Again, try on a sandwich sliced/cubed on a salad, enjoy on crackers with some fruit and honey, alongside charcuterie, pickles, olives, etc. Gouda makes a good component for fondue.

> My question is is there a guide on how each cheese is best for a certain way of eating?

I'm sure googling around for "Uses for [Cheese]" will produce a lot of results for you. I recently came into possession of this book which lists hundreds of different cheeses from all around the world and information about them, including potential uses and serving suggestions. There are many such books out there.

https://www.amazon.com/World-Cheese-Book-Juliet-Harbutt/dp/1465436057/ref=sr_1_1?s=books&ie=UTF8&qid=1467817661&sr=1-1&keywords=cheese+book

> Can I eat cheese after its expiration date? I suppose it's bad for softer cheese or cream cheese, but I think for harder cheese like cheddar or grana padano it should be fine.

You're correct. As long as you don't notice any mold, discoloration or off-flavors it's usually okay. The harder the cheese, the less moisture and less tendency to spoil. Always wrap cheese up tightly in the refrigerator because it could absorb odors from other foods.

Thanks! Both two books I've been meaning to get that my library didn't have. Funny about the outdated information. I remember thumbing through the Cheese Primer (side note- that guy is so crabby I couldn't stand it. How can you not be happy writing about cheese??) and he mentioned something being rare or unavailable that was a staple in my case.

And in case someone else wants a rec- When I first got a job at a cheese counter I really liked the DiBruno Brothers Book of Cheese. Not super extensive or in depth, but very approachable and a pretty fun read. Used a lot of their descriptors and pairing recommendations while I was getting my footing.

World Cheese Book by Harbutt and Mastering Cheese by McCalman are popular books in these parts. The new Oxford Companion to Cheese is great too.

If you're interested in the technical side of things you can check out cheesescience.org (shameless plug)

All that said, the most important thing you could do is to have a solid knowledge of the cheese you sell. Know where each one is made, who makes it, what kind of milk/rennet, raw/pasteurized, flavors, pairings, etc.

Are these style of slicers any good? http://www.amazon.com/gp/aw/d/B0000VZA2W/ref=mp_s_a_1_5?qid=1449354004&sr=8-5&pi=AC_SX110_SY165_QL70&keywords=cheese+slicer&dpPl=1&dpID=31vYyx2LJZL&ref=plSrch Are there any that are better than others? Anyone used a cheese knife like this? http://www.amazon.com/gp/aw/d/B0040ZQQ0O/ref=mp_s_a_1_3?qid=1449354314&sr=8-3&pi=SX200_QL40&keywords=cheese+knife&dpPl=1&dpID=21uR4%2BuZ-1L&ref=plSrch

I don't always bother with bread or crackers, but fir a blue or soft cheese, you kind of need it. Then I use either a baguette or waterthins. They are like water crackers, but have a texture more like an ice cream cone. http://www.amazon.com/Waterthins-Wafer-Crackers-Classic-3-5-Ounce/dp/B000OMGPTE

I'm really liking the suggestions so far everyone!!!

Not quite sure what to get just yet.

I did find a good deal on this fondue pot http://www.amazon.com/Cuisinart-CFO-3SS-Electric-Fondue-Maker/dp/B00018RR48/ref=sr_1_1?ie=UTF8&qid=1449033314&sr=8-1&keywords=fondue

Anyone have any fondue advice?

Haha lol, I didn't double check! Here it is https://www.amazon.com/dp/B07NF4B3Y7/ref=cm_sw_r_sms_apa_i_8zeADbCJMYCWG

I saw a couple of sets of 4 of the same knife when searching "cheese knife set". Example:

http://www.amazon.com/Amco-Classic-Spreaders-Stainless-Blades/dp/B0007R8CUQ/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1395087681&sr=1-6&keywords=cheese+knives+set

So sure, worth a shot!

Chocolate. Inspired by a Ween album I dipped nacho cheese Doritos into chocolate pudding and I've never looked back.

Dark chocolate + stinky bleu cheese = heaven.

you should get one of these, grate any cheese you like :D.
http://www.amazon.com/gp/product/B000FDZJG2/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687582&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B005I4HIMQ&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1BR9DMTKR80H13NKP1C5

This might be what you're looking for: http://www.amazon.com/Cheese-Primer-Steven-Jenkins/dp/0894807625

My first cheese books were Murray's Cheese Handbook and Steven Jenkins' Cheese Primer.

This? http://www.amazon.com/French-Feta-Cheese-Easy-Open-600g/dp/B000LRH4MY

I cannot recommend this stuff highly enough.

http://www.amazon.com/dp/B0000CDBQS/