Tip Of The Week

March 19, 2000

When selecting gourmet cheeses: For Brie, choose a round that feels supple but not mushy with rind that's slightly moist and evenly colored (white, cream or rust). Gruyere and Emmentaler should have a smooth, semifirm texture, easily sliced or grated. Stilton, like most other blue-veined varieties, should have a crumbly texture and pungent aroma.

-- Cole's Cooking A to Z

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