Yesterday, in honor of the Stinky Cheese Festival, Chef Andy D’Amico of Nice Matin (201 West 79th Street) shared a recipe for Swiss Raclette. Today, for more cheesy goodness, we have some cheesy tips from Chef D’Amico.
1. After purchase, unwrap cheese and repack in clean wax or gourmet cheese paper
2. Always wrap & store cheese separately from each other, especially any blue veined cheese.
3. Always use a fresh, clean knife for each cheese.
4. Pair stinky cheese with sweet fruits or honey.