Comments on: Cheese Guy Q & A http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/ a look at how America squanders nearly half of its food Thu, 04 Dec 2008 21:34:49 +0000 http://wordpress.org/?v=2.0.4 by: Lydia (The Perfect Pantry) http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28348 Fri, 13 Jun 2008 14:45:03 +0000 http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28348 Always glad to hear more from Matt and Kate, who are such dynamic contributors to the good food community in Providence. Always glad to hear more from Matt and Kate, who are such dynamic contributors to the good food community in Providence.

]]> by: Corinne http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28272 Wed, 11 Jun 2008 19:05:40 +0000 http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28272 What an awesome interview. thanks for the good read. I will definitely be back :) What an awesome interview. thanks for the good read. I will definitely be back :)

]]> by: Rachel http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28230 Tue, 10 Jun 2008 16:50:20 +0000 http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28230 Great advice! I just had some nice haberno jack go moldy and these words of wisdom might have saved it. The rest of the cheese in my fridge has been put in parchment paper. I am lucky that I live near a grocery store that has a fantastic selection of cheese, and that has really expanded what kind of cheese my family likes (I thought I didn't like gouda...I was wrong). But two things that my grocer does to aid in the eating of cheese and reducing food waste: 1) Samples out of usually 20 cheeses at a time. I get a chance to see if the cheese I have never heard of is worth the risk and reduce the chance I will buy it and not eat it. 2) Most of the cheese blocks are less than 8oz(they even sell fresh mozzarella in 4oz balls--that stuff goes bad quickly!). Easier to eat up before they go bad and less expensive--$10 to try a cheese I have never heard of will make me think twice but $3-5 is a nice, small splurge. I also recommend saving the rinds of cheeses to add to soups and stews! Great advice! I just had some nice haberno jack go moldy and these words of wisdom might have saved it. The rest of the cheese in my fridge has been put in parchment paper.

I am lucky that I live near a grocery store that has a fantastic selection of cheese, and that has really expanded what kind of cheese my family likes (I thought I didn’t like gouda…I was wrong). But two things that my grocer does to aid in the eating of cheese and reducing food waste:
1) Samples out of usually 20 cheeses at a time. I get a chance to see if the cheese I have never heard of is worth the risk and reduce the chance I will buy it and not eat it.
2) Most of the cheese blocks are less than 8oz(they even sell fresh mozzarella in 4oz balls–that stuff goes bad quickly!). Easier to eat up before they go bad and less expensive–$10 to try a cheese I have never heard of will make me think twice but $3-5 is a nice, small splurge.

I also recommend saving the rinds of cheeses to add to soups and stews!

]]> by: Emily http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28227 Tue, 10 Jun 2008 15:16:26 +0000 http://www.wastedfood.com/2008/06/10/cheese-guy-q-a/#comment-28227 Great interview! Thanks Matt and Jon - it was a fun read. After the book on food waste, perhaps a book on cheese is in order? I feel like the cheese I eat regulalry is some kind of terrible imposter - it's probably more like cardboard than cheese as Matt describes it here. I'm inspired to find my local cheese shop ... anyone have an idea what kind of shocking price difference I should prepare myself to see?? (I usually get whatever block of cheddar is on sale at Harris Teeter...) Great interview! Thanks Matt and Jon - it was a fun read. After the book on food waste, perhaps a book on cheese is in order? I feel like the cheese I eat regulalry is some kind of terrible imposter - it’s probably more like cardboard than cheese as Matt describes it here.

I’m inspired to find my local cheese shop … anyone have an idea what kind of shocking price difference I should prepare myself to see?? (I usually get whatever block of cheddar is on sale at Harris Teeter…)

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