How long can you keep whole salamis?
If the salami’s outer skin is uncut, each sausage can stay fresh for several months. And the sausage doesn’t need to be refrigerated, although it would benefit from not being in direct sunlight. However, once you’ve cut it open it needs to be popped in the fridge, and you should really eat it within 2-3 weeks or it will start to go dry and lose its flavour.
What’s the difference between black and green olives?
The difference here is just one of ripeness. Green olives are picked when they’re still young on the tree. Black olives are only picked once they are fully ripened. Green olives are harder, with a more bitter, sharper taste. They’re commonly stuffed – with things like pimientos (small sweet red peppers), anchovies or capers. Black olives taste a little sweeter and have a softer, creamier texture.
Which cheeses can I offer someone who doesn’t eat cow’s milk?
Goat’s cheese is a great alternative and delicious too. We’ve got plenty of varieties in-store, all with very different tastes and textures. Plus there are more and more non-dairy cheeses now available made from Soya. Check out our Free From range – it offers delicious alternatives for anyone with special dietary requirements.
Do all blue cheeses taste similar to Stilton – if not which are the mildest?
Blue cheeses aren’t all a variation on Stilton. Far from it. There are many different types of blue cheese, all of which are well worth investigating. True, most blue cheeses are strong-smelling and more salty when compared to many other types of cheese. They all have their own distinct identities and complement different foods and wines. If you’re new to this type of cheese, try starting with one of the milder varieties like Cambozola. Once you’re a blue cheese convert, you could move onto something with more punch like Gorgonzola. And remember – all blue cheeses taste best at room temperature, so take them out of the fridge in good time before you intend to eat them.
Is there an alternative to Parmesan that goes well with pasta dishes?
Everyone tends to think of Parmesan as the only cheese you can sprinkle on your pasta but you could try Grana Padano which is tasty but a little milder. Or the more tangy Pecorino, a sheep’s milk cheese which dates back to the Roman times. Even medium-strength cheddar can top off a pasta dish nicely – and it’s always a firm favourite with the kids.