Serving and Storage Tips

• Unpasteurized cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
• Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
• Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
• Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
• Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
• Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
• Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
• Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
• Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.

How to cut cheese?

The way a cheese is cut depends largely on its shape and size. The most important thing to keep in mind when cutting a cheese is to divide cheese so that everybody has an equal share of the inside and outside.

• Round cheeses are to be cut in wedges, like a cake.
• Cheese bought in slices should be cut lengthwise rather than across.
• Tall truckles are easier to serve if sliced horizontally.

Credit: www.cheese.com

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