3 Questions With Adri Pachelli of Caputo’s Market

I took a cheese tasting class at Caputo’s Market and you should, too. The lovely Adri Pachelli, Senior Manager & Director of Education at Caputo’s, led the class and was chockfull of the most interesting cheese facts. I picked her brain on some useful tips from designing the perfect charcuterie board to storing that leftover camembert.

Cheese can be overwhelming when you’re first getting into it. What’s your advice on getting started?

“Don't be afraid to ask for a sample before buying! It's so disappointing to buy something you end up not enjoying, so trying in the store can be a fun activity, but will also ensure you bring something home that will be delicious.

Let the person helping you know what you have historically liked or what you're doing with the cheese. The more context and preferences you provide, the more your monger will be able to guide you along the path of deliciousness.

I'd recommend keeping notes on cheeses that you both love and … don't love. Buy a cute notebook or start a list of notes on your phone so you have somewhere to reference back to when you're making new purchases.”

What’s the best way to store cheese?

“This one is tricky! Each style of cheese has its own set of needs and preferences based on the exterior molds and rind type, so each has its own preferred method for storage. The easiest answer here is to buy smaller portions more frequently. If you're buying once a week, it's easy to simply keep each cheese wrapped rather tightly in plastic, and there will be little to no impact on the taste or health of the cheese. For more particular details, my personal hero and mentor, Matt Caputo, wrote this amazing blog about storage for unique styles of cheese.”

I have a dinner party tonight. Help! How do I build the perfect cheese board?

“Keep it simple, and don't overthink it! Tell your monger if there's any type of theme for your gathering, like a specific region or country or if there's something special you'll be drinking. Then ask for three uniquely textured cheeses and, if possible, to also include a variety of milk types. Your monger can make specific pairing recommendations, but I always like to include an olive, pickled veg, salami, honey or jam, nuts, and a baguette or cracker to serve on my board alongside the cheeses for a diverse array of items that will pair well with each other.”