How to Properly Cut Cheese for Your Next Cheeseboard 

another great video! Love that you brought in a real cheesemonger as a guest- fun and different!

I just happened to buy the Harbison cheese the same day BEFORE I watched this. Bark and mold? Yes, please. I learned to definitely leave the bark alone. I started to remove it and spores went everywhere. Plus, it is actually holding the cheese together. Thanks to the video, I learned to just take the cap off soft cheese. I've been cutting them up and losing most of the cheese to waste. Another great video!

Lovely episode, but the sound quality seemed to be an issue where half of it was super echo-y. I wonder if it would be a nice idea to have a video where you have a sort of 1-10 scale where you list out cheeses from most beginner friendly "Mild Cheddar, Mozzarella, Provolone, Parmesan, etc" to most challenging. Not all of them obviously, but maybe some examples or even just one at each level. I'd love to maybe do a set of cheese boards for a party for instance where one is for more casual cheese eaters and everyone can enjoy the more mild stuff while the other one is more for people with experience or who LOVE really challenging, funky cheeses, but having a sort of scale so someone can gradually climb it instead of diving into the deep end might be nice.