Think you know cheese? Think again. Cheese inspires as
much passion as it does misconceptions. From “don’t
eat that” rinds to the belief that cheese tastes best
served cold, the world of cheese buzzes with myths
ready to be debunked. We’re here to bust the biggest
ones so you can savor every bite with confidence.
MYTH 1: You Can't Eat the Rind
Actually, we don’t rind if you do! Most rinds—from bloomy and washed rinds to flavored—
are edible, except for cloth, wax and bark. Many say it’s the best part of the cheese. Flavor
and aroma often intensify near the rind, so don’t be too quick to trim it. Taste is personal.
You may want to pass on the chewy, musty rind of a cave-aged cheddar, but the delicate
rind on brie offers an earthy counterpoint to its buttery interior.
MYTH 2: The Crunchy Bits in Cheese Are Salt
In aged cheeses such as parmesan, cheddar and gouda, the tiny, crunchy bits that intrigue your taste
buds—and that cheese connoisseurs prize—are natural crystals that develop as the cheese matures. In
Sartori’s SarVecchio® Parmesan, for example, the crystals result from tyrosine crystallization, which
occurs as proteins in the cheese break down through a process called proteolysis. These little bits of
heaven are a hallmark of well-aged, high-quality cheese, adding to its complex texture and flavor.
MYTH 3: Cheese is Best Served Cold
Cheese delivers its best flavor at room temperature. Remove it from the refrigerator 30 minutes to an hour
before serving and unwrap it. Cold dulls flavor and aroma, and it makes textures firm and waxy. Once it
loses its chill, you’ll taste the cheese at its fullest. Leave cheese boards out for up to two hours. After that,
discard soft cheeses with more moisture, such as brie, mascarpone and burrata. Harder cheeses with less
moisture, such as gouda and asiago, can be rewrapped, refrigerated and savored again later.
MYTH 4: Store Opened Cheeses in Plastic Wrap
The best place to store cheese is in the meat or vegetable drawer, away from aromas in the refrigerator.
Cheeses such as cave-aged cheddar, brie, blues and wash-rind aged brick have rinds formed by external microflora. The rinds need to breathe when stored in the refrigerator to prevent them from turning gray, slimy
or unappealing. Cheese paper or handy cheese bags are best, but wrapping the cheese in parchment paper and placing it in a plastic bag or airtight container works, too.
Cheeses such as fontina, gouda, internally ripened cheddars and hard
cheeses like parmesan store best in cheese paper. In a pinch, wrap
the cheese in plastic wrap or seal it in a plastic bag.
Soft or fresh cheeses, such as gorgonzola crumbles or ricotta,
are high in moisture and can be stored in their original airtight
containers for about one to two weeks after opening.
MYTH 5: Moldy Cheese = Always Throw It Out
Some favorite cheeses—such as blues and bries—owe their look and flavor to molds intentionally added by
cheesemakers. But the fuzzy spot on your cheddar? That’s different. For aged or hard cheeses like cheddar or
parmesan, surface mold isn’t a deal-breaker—cut about 1 inch around and below it and discard. Low moisture
helps prevent mold from spreading. For high-moisture cheeses, such as fresh ricotta or queso fresco, mold
means it’s time to toss. And when in doubt, throw it out.
MYTH 6: The Order You Taste Cheese Doesn’t Matter
Taste cheese on a board or platter the same way you taste wine:
Start with mild flavors and move to bolder ones. For example,
sample this board, beginning with the buttery, mild Cedar Grove
Havarti, moving to rich, earthy Roelli Red Rock, and finishing
with nutty, savory and pungent Widmer’s Aged Brick cheese.
Starting with an intense or acidic cheese can overwhelm your
palate and mask the subtle flavors of milder varieties. The goal is
to make the first bite as tasty as the last.
MYTH 7: How You Cut Cheese Doesn’t Impact Flavor
Any way you slice it, Wisconsin cheese is delicious. But how you cut it—from wedges and
triangles to sticks and slices—not only adds style points but also shapes how your guests
experience the cheese. Sensory qualities vary from just beneath the rind to the center
of the wheel, so aim to cut pieces proportionally, keeping the same rind-to-paste ratio
in each bite. Cutting a wedge, wheel or block with an eye toward equal rind distribution
ensures everyone gets to enjoy the cheese’s full range of flavors and textures.
MYTH 8: Cheese and Seafood Don’t Mix
Truth is, they pair swimmingly. Just balance flavor and texture. A light cheese, such as whipped,
milky ricotta, pairs well with delicate fish like cod or halibut. Blend an alpine-style cheese with cream
cheese, then pipe it onto cucumber slices and top with smoked salmon. Melt cheddar gruyere or a
flavored fontal into a silky sauce for seafood pasta, or spoon it over crab cakes or baked flounder.
Don’t forget aged cheeses—parmesan adds irresistible flavor to breadings or sprinkled over pilafs.
Make It: Creamy Cheddar Gruyere and Seafood Pasta
MYTH 9: Blue Cheese Only Comes in One Flavor
Wisconsin cheesemakers handcraft a spectrum of blue-veined beauties, from firm and crumbly to dense and
creamy. Flavors range from piquant and peppery to fudgy, nutty, earthy or tangy. Not sure where to start?
Explore mellow, earthy Roth Buttermilk Blue®. Try Carr Valley’s Glacier Wildfire Blue™ for a fiery kick,
or indulge in Carr Valley’s ultra-creamy, piquant Glacier Penta Crème® Blue. For a Danish-style delight,
savor the bold, tangy flavor of Hook’s Original Blue. Stronger blues pair well with sweet fruits, preserves
or honey to help balance their intensity.
MYTH 10: Cheese Doesn’t Work in Desserts
We have sweet news! From classic ricotta cheesecake and tiramisu with mascarpone to
Chocolate-Parmesan Pecan Pie, cheese adds richness and depth to desserts. Pair a bold
cheese with sweet treats to make a mouthwatering combo. Try Roth Aged Gouda—with
butterscotch and a hint of pineapple flavor, and a salted caramel finish—alongside candied
nuts and granola, and brighten its fruity notes with berries and peach or pineapple preserves.
Or go sweet and salty: Pair fresh feta with shortbread, pear slices and citrus-ginger jam.
