Tip of the week
How to respect good cheese
Don’t serve it cold. Because refrigeration stiffens cheeses and dulls their flavors, give soft cheeses 20 minutes before serving, and let firmer cheeses have at least 40.
Don’t wrap it in plastic. Like many fermented foods, cheese needs oxygen. Plastic wrap suffocates it, ruining the flavor, trapping moisture, and encouraging mold growth. Store cheese instead in cheese paper or wrapped tightly in wax paper and held in a loose plastic bag.
Don’t overstock. A cheese’s flavor fades quickly once it’s cut from the wheel, so buy only as much as you’ll eat within a few days.
Grate it yourself. Because pre-shredded cheese contains preservatives and declumping agents that ruin texture and flavor.
Use multiple knives. Every cheese has a unique, complex flavor. Using the blade that just cut a Stilton blue to slice a velvety goat cheese is “straight disrespectful.”