Bea Broda: We are here at Whole Foods Market and today we're going to discover the difference between a cheese plate and a Cheese Plate Extraordinaire. Get ready they tell me because the important things in life, like you and me, really do get better with age.
I love cheese. In fact, if I could bring one thing to a desert island, it would be cheese. There are so many ways of preparing and eating it and how sleek to create an eye popping platter for your dinner party.
Michael Olson: It's true. It's a great way to impress your guests by putting together a selection of great cheeses after the main course. I always consider texture, flavor, fat content, and even shape and color. So a take look at these. This is an ultra creamy Saint-André. The surface is ripe and groovy and the mild but blue-veined Cambozola, and of course the premium aged Cheddars and I think that the great cheese platter begins and ends with great Cheddar.
Bea Broda: Well when you say aged, how old is the best Cheddar?
Michael Olson: Five years.
Bea Broda: Five years?
Michel Olson: It sounds like a lot but let's take a look at this. This is a one year old cheese, this one is delicious, take a try on that.
Bea Broda: It's nippy but in a mild way.
Michael Olson: True. Now the same cheese with 3 years age, try that.
Bea Broda: It's richer and more sharp.
Michael Olson: Now let's see what five years of age does?
Bea Broda: Now that's a delicacy. It's crumbly, but it has that melt-in-your-mouth, kind of texture.
Michael Olson: True and what I like is as it ages, the salt crystallizes so you get that extra texture in there, I like that.
Bea Broda: It's extra-ordinary.
Michael Olson: This one in particular is one of my favorites. These are all naturally aged and this five-year old variety here has no additives in terms of color or enzymes, it's an all natural product
Bea Broda: We know people are paying way more attention to those things now.
Michael Olson: It's true. Let's finish off this platter. With the Cheddar, I like to use crisp fruits like pear or apple. With that nice soft Cambozola and Roule, I use these ripe figs or even berries and with that ultra rich Saint-André, I like to use toasted almonds, walnuts or pecans and on the side you can serve unsalted crackers, toasted baguettes slices or sliced fruit or nut bread.
Bea Broda: This so nice. You know Michael, just like with wine and cheese, getting older can be a beautiful thing.
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