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Cheese 101


Since today is National Cheese Day I thought I'd pull out some of my cheese serving techniques. You may have seen these a while back, but cheese talk is never out of style and besides, that expensive cheese you bought needs to be treated well.

  • Cheese should be refrigerated in the original wrapping until ready to use. Keep it in an area where it will be less likely to pick up the other odors/flavors floating around in the fridge.
  • Once unwrapped, wrap hard or semi-soft cheese in wax paper (it's better than plastic) and if possible store in a sealed plastic container. Use a fresh piece of wax paper each time. Soft-cheeses do not need the wax paper and should be kept in a sealed container.
  • Consider double wrapping potent (aka stinky) cheeses so that their odors do not escape.

To see the rest of my tips, read more

  • Remove cheese from fridge an hour before serving, so that it can be up to room temperature. Only remove what you're planning on eating.
  • If you're going to eat it in a day or two, the cheese can be left out at room temperature.
  • If mold develops on hard or semi-soft cheeses (such as cheddar and swiss), it's okay to cut it off. To be safe, cut a half inch of cheese off on all sides with visible mold. If it shows up on soft cheeses (such as brie), then say good bye and toss it out.
  • Speaking of mold, keep blue cheeses away from other foods and definitely in separate containers. The spores in the blue cheese can migrate to other foods.
  • Don't freeze your cheese. A lot of people say you can, but if you do, use the cheese for cooking only. The flavor and texture are definitely diminished after freezing.
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