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The Golden Rules Of Cheese

Do you live your life by the golden rules of cheese?

Do you even know what the golden rules of cheese are?

As a cheese lover, these are the cast iron guidelines that you simply cannot afford to ignore!

CLING FILM IS A NO-NO!

Although cling film is widely used in stores and in particular, in the supermarket, it is better to use parchment for your cheese.

The reason for this is that greaseproof paper or parchment will allow your cheese to breathe more easily than cling film will.

You can also place it in an airtight Tupperware container, at the bottom of your fridge.

Getting the storage right for your cheese is one of the most important things you can do to preserve the flavor – so it is worth doing properly.

NEVER PUT UNWRAPPED CHEESE IN THE FRIDGE

It should go without saying that cheese should never be placed without some sort of wrapping on it, when you put it in the refrigerator.

This is the fastest way to dry it and render it inedible!

NEVER PUT CHEESE IN THE DEEP FREEZE!

We do not recommend freezing cheese. It will lose its texture and taste very quickly after being in the deep freeze.

Cheeses such as halloumi, feta and mozzarella will go rubbery even twenty four hours later.

Freezing cheese seldom works, unless you are planning to use it in a recipe, rather than eating it straightaway.

MELT IT LOW

Did you know that the temperature you melt cheese at affects its flavor retention?

In order to get the best possible taste from your cheese, you should melt it on a low heat for all your cheese rich recipes!

ETIQUETTE MATTERS

Do you own a cheese knife? If not, why not?

The correct tool for the job should be a prerequisite for anyone serious about cheese!

And it is not just one knife you need – it is many!

Ideally, each cheese should be cut with its own knife and they should not be mixed – unless you want to ruin all the flavors.

The sort of knife you use for a soft cheese should be different to the one you use for a harder one, also.

KEEP AN EYE ON THE THERMOMETER

It is not only wine or meat that should be served at room temperature. It is also cheese.

You should never serve cheese straight out of the refrigerator. It ruins the flavor.

In order to get the best from your cheese selection, allow it to acclimatize for at least an hour, before serving.

DON’T CUT UNTIL THE LAST MINUTE

When you have bought an expensive wedge of cheese, the last thing you want to do is to cut it up prior to serving.

The flavor is deepest within the center of the wedge – this should be preserved to keep it at its best.

You should keep the cheese wedge in one piece for as long as possible before serving – only cutting it at the last minute before you want to eat it.