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The New York Times Blog - Q&A with Norbert Wabnig

The New York Times Blog on Dining Out
October 2011
This week, Jeff Gordinier writes about affinage, the practice of aging cheese until it ripens — a touchy topic among fromage fanatics. Norbert Wabnig, the owner of the Cheese Store of Beverly Hills, will be answering readers’ questions on cheese, from the social (how do you assemble the perfect cheese plate?) to the more gustatory (when are you supposed to eat the rind?). If you would like to ask a question, post it as a comment below and he will respond in a later post.
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