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"PinterestFacebookRob Kaufelt, owner of Murray&amp;#39;s Cheese shop in New York City and author of the new Murray&amp;#39;s Cheese Handbook, supplies many of NYC&amp;#39;s top restaurants with the best cheeses from around the globe (above, fall favorites served at Jean Georges). But not every town has a Murray&amp;#39;s, so here, Kaufelt&amp;#39;s tips on cheese shopping at a regular grocery:\nYOUR BEST PICKS Ideally, you should buy the pieces cut recently from larger wheels for the best flavor and value. But if prepackaged is your only option, hard cheeses like aged cheddar (any color), aged Gouda, Swiss Emmenthal and Romano tend to be tastier.\nWHAT TO AVOID Precrumbled or shredded cheese costs more than a chunk of cheese and doesn&amp;#39;t taste as fresh as when you do it yourself. Avoid Brie (soft cheeses are more likely to spoil in the store) and, for goodness sake, never buy cheese that comes in a can!\nINGREDIENTS YOU WANT Choose cheeses that contain only milk, culture, salt and maybe annatto (a vegetable dye that makes cheddar yellow)&amp;#8212;they&amp;#39;ll taste the freshest and least processed.\nHOW TO DRESS &amp;#39;EM UP You can enhance any cheese and create a beautiful presentation with a few condiments, left. Honey is ideally matched with strong cheeses (anything aged) because of the balance of sweet and salty (think chocolate pretzels!); chutney goes well with aged cheddars; and dried fruits and nuts like walnuts and almonds taste great with just about any cheese."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/story/do-anything-better-buy-great-cheese>