There is one thing in this life we know to be true: Reny Picot cheeses are delicious.
And for many, that’s all you need to know. But for the rest of you, we’ve compiled a short list of some of the most frequently asked questions regarding Old Europe Cheese and aim to provide both quick and comprehensive answers for all of you cheese lovers out there.
Q: Can you eat the rind on Reny Picot cheese?
A: It depends on the cheese. Some rinds are waxed and obviously inedible like those of our Edam, Gouda, Fontina, and Mantoro. Softer rinds, such as the wrinkled white cloak on our Brie and Camembert are absolutely edible and even enhance the overall tasting experience.
Q: Is Reny Picot cheese bad for you?
A: As old-school thinking declaring fat the enemy has finally come to an end, newer research has linked eating cheese (nibbling, not gorging) with numerous health benefits. Reny Picot cheeses are loaded with calcium, protein, probiotics, hard-to-get vitamin B12, and a substance called butyrate, which helps keep your gut in check and can boost metabolism. You heard it here first: Reny Picot cheese is actually a good-for-you, healthy snack.
Q: Where does the milk for Reny Picot cheese come from?
A: Old Europe Cheese exclusively uses fresh Class I milk to make each and every one of our Reny Picot cheeses. The milk is sourced from one of 45 dairy farms in the region that are part of a Southwest Michigan co-op. All the farms are inspected regularly, and not just for consumer health and safety, but also to make sure the cows are well treated.
Q: What’s the best way to store Reny Picot cheese?
A: Cheese is a living thing! It sweats. It ages. It even breathes. When cheese is wrapped and stored in plastic wrap it can no longer intake oxygen, and alas, it suffocates. So the best way to store your cheese is in parchment or waxed paper. Properly storing cheese is easy, but if you failed to follow protocol and come to find that your cheese is on its last leg, gasping for it’s final breath in your vegetable drawer, it’s not too late! Give your cheese new life with this original Old Europe Cheese recipe for Fromage Fort.
Q: How long will Reny Picot cheese keep in the refrigerator?
A: There’s no hard and fast rule here. You can keep Reny Picot cheese in the refrigerator indefinitely, but it will eventually dry out, turn slimy, smell ammoniated, or start knitting itself a fuzzy little sweater. Its fate depends on the type of cheese and how well you store it. General guidelines say softer cheeses will keep for a few weeks and harder cheeses can last a few months.
Q: Can you freeze Reny Picot cheese?
A: We don’t recommend freezing Reny Picot cheeses. Freezing cheese compromises the texture and typically results in extreme crumbling. However, the flavor will not be affected too greatly in the freezer so thawed cheese will still be fine for cooking.
Q: Where can you find Reny Picot cheese?
A: The gourmet cheeses of Reny Picot can be found at any one of many distribution channels across the country. You can also visit our wine partners to enjoy tasty pairings of Old Europe Cheese and local wines.
To learn more about Old Europe Cheese, be sure to follow our Facebook page and be the first to know when new articles are posted. And as always, if you have any questions for us here at Old Europe Cheese don’t hesitate to contact us today! We’d love to hear from you!