1. Farmhouse and artisan cheese is good for you and can be enjoyed as part of a healthy diet throughout the year: YES, Fine cheese is a wholesome and nutritious food that can be enjoyed in moderation year-round.
2. Fine cheeses can be paired with whisky: YES, Fine cheese is very versatile and can pair with the different types of single malts.
3. Sparkling drinks, like champagne and cava, pair best with hard crumbly ewe's milk cheeses: NO. It is best to pair sparkling beverages with soft creamy cheeses or firm cheeses with a smooth texture.
4. Crisp white wines pair really well with young goat's milk cheeses, like Chabichou du Poitou and Valencay: YES, They are from the same geographical area of France and as we all know "What grows together, goes together".
5. Sweet wines are amazing with blue cheeses: YES, Sweet and salty flavours balance each other out and have a potential to create "third flavours".
6. Washed rind cheeses are generally more smelly than blue cheeses: YES, washed rind cheeses grow b.linens that have a strong but pleasant farmyardy aroma.
7. Red wines are most likely to pair well with firm mature cheese: YES, Generally, red wines have a lot of intensity that can be matched by more mature cheeses.
8. Traditional English cheddar is always covered in wax on the outside: NO, Traditional English cheddar is traditionally cloth-bound.
9. Munster is the most famous cheese of Ireland: NO, Munster is from Alsace in France.
10. Comte is always made with ewe's milk: NO, Comte (by law) is made only from cows milk.
11. Pecorino is an Italian cheese that (by law) has to be made only in Tuscany: NO, Pecorino cheeses can be made anywhere in Italy, every Italian region has their own Pecorini.
12. Appenzeller is Austria's most iconic cheese: NO, Appenzeller is an iconic cheese from Switzerland.
13. Blue mould (Penicilium Roqueforti) is normally added to the cheese during maturation: NO, Penicillium Roqueforti is added during cheesemaking.
14. Normally, you should serve blue cheeses last on a cheeseboard, as they are the strongest: YES, Normally blue cheeses are the strongest in flavour and therefore should come last on a cheeseboard.
15. Stilton (by law) always has to be made with raw milk: NO, Stilton (by law) has to be made with pasteurised milk.