Approaching the Cheese Counter
By Meredith Arthur and Blake Smith, published on / Edit Post
Todd Jasmin, former fromager of Sona Restaurant in LA and cooking host for the website Eat Drink or Die, offers tips for buying cheese at a cheese store, based on three scenarios. He’s assisted by Sebastian Robin Craig of the Cheese Store of Beverly Hills. The everyday cheeses mentioned in the video are sheep’s milk (Abbaye de Belloc), Parmigiano-Reggiano, and Gruyère; the dinner-party cheeses are triple cream (Brillat-Savarin), Cabécou Feuille, Malvarosa, La Rossa, and Gorgonzola piccante; and the sports-night cheeses are Beemster Old and Hook’s cheddar.