Skip the
Grocery Store
Before you start building,
the best place to source your
cheese, Duque says, is not the
supermarket but an actual
cheese shop and there are a few
good reasons as to why. e
first being that you're allowed
to taste the product, which is
impossible if you're buying
something that's pre-packaged.
And if you're willing to spend a
pretty penny on up to a pound
of cheese, you'll likely want to
enjoy how it tastes.
e second reason is
that when you're inside a
cheese shop, you're also
in the company of trained
professionals—people whose
job it is to study cheese and
lend their expertise. Sort of
like a wine sommelier would
in a restaurant. ey are there
to answer all your burning
questions like, "I normally buy
Cheddar; what other kinds of
cheeses do you have that are
like that?" and point you in the
right direction of similar (or
new) textures and flavors. ere
is also way more quality control
in smaller speciality stores
compared to supermarkets,
especially when every cheese
has its own story.
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