 | John Yoder and his wife Joyce are owners of Yoder Meats, located in Yoder, KS. They are known for their custom butchering of hormone-free beef, pork and many other meats. They have been active in the meat processing business since 1965. You can contact them at (620) 465-3807, or toll free at (800) 952-MEAT(6328), or by e-mail at: yodermeatsinc@hotmail.com |
Food & Drink
2003-11-01 08:09:00
How do I choose cheese?
ANSWER: Three to five cheeses are enough for any cheese tray. Arrange cheeses in clockwise fashion with the first cheese at midnight on the plate. It's a good idea to vary the milk types: goat, sheep and cow. Don't be afraid to experiment. Start with what you like first and work around it. Serve all cheeses at room temperature. Re-move cheeses from the refrigerator at least an hour before serving. Hard cheeses take longer to reach room temperature. Cheese displays well on wood, marble, or stone boards. Surround by fruits (such as a bunch of grapes), nuts, crackers or crusty bread. Try to avoid cubing or slicing in advance, and put out one cheese knife or cheese plane per cheese. For a big crowd, where self-service is key, you may pre-slice or cube, but the cheese will dry out quickly and, as a display technique, it's fairly cheesy. If you must precut cheese, use a covered cheese dome.
