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Cheese Basics
Serving Cheese:
Cheese should be served at room temperature, this is when it
is the most flavorful. I recommend letting it set out for thirty
minutes before serving. If you are only going to eat a small
amount, slice some off and let it warm while the rest stays
comfortably cool in your icebox. Cheese that is constantly
warmed and cooled by trips in and out of the refrigerator will
dry out.
Cheese Storage:
The first rule in cheese storage is that all cheese storage is not
equal. Semi-soft to hard cheese should be wrapped in foil to
prevent mold, but if you enjoy soft cheeses like Brie, using
plastic is perfectly acceptable. Store your shredded cheese in
an airtight container. Because shredded cheese has more exposed
surface area, it is more likely to mold and should be used
within a couple of days.
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Double wrap strong, pungent cheese like Blue Cheese or
Limberger to avoid having these aromas fill your refrigerator.
Place these cheeses in an airtight container for extra assurance
against aroma leakage.
Although all cheeses will continue to ripen no matter how
carefully they are wrapped, proper storage prolongs the life of
your cheese.
Hard cheeses will generally keep for months and can
be frozen for up to 8 weeks (although it may effect texture),
while soft cheeses will last between one and three weeks if
stored in airtight containers.
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