What would life be without a soft bit of Brie, a nutty wedge of Comte, or…
A slice of West Country Cheddar lumped on top of a cracker? Disappointing is the answer. Disappointing and sad. Thankfully, cows, sheep, and goats are still churning out fromage for us to enjoy. Donkeys too. And camels. There’s cheese everywhere, frankly. After you’re finished with the cheese board, how do you save the dairy for another day? Do you wrap your cheese in cling film? Some news for you: cheese is not best kept in the sweaty enclosure of plastic wrapping. Locking the foodstuff in the airless world of the kitchen product means that moisture manifests, and the cheese goes sour.
Instead employing the use of wax paper: “Cheese keeps best when it is wrapped in waxed paper. This strikes the right balance between stopping the cheese from drying out and preventing too much moisture from building up. “Cling film tends to trap moisture, which can encourage mould to grow on the surface of the cheese.” If wax paper is too taxing a burden, regular grease proof paper is an option. How you store cheese also depends on its type. Piquant blue cheeses should be stored loosely, so that they can breathe like a fine wine. And as they become more liquid with age, tin foil might also be an idea to prevent leakage.
Not all cheeses require refrigeration. Harder cheeses such as Parmesan and the estimable Cornish Yarg might be best left in a cool storage space. Softer cheeses like Coulommiers or Neufchatel should go in the fridge at a temperature of between 5-8 degrees. Cheese likes a slightly humid environment, too, so the salad drawer is ideal. Maybe move your lettuce if you don’t want it smelling like muddy udders. Oh yes, also, those packets of grated or prepared cheese. Stop buying them. The cheese doesn’t last as long, won’t taste as good, and it’s just a bit of a waste of packaging, really. It’s also more expensive.
Finally (if you’re interested) some cheese etiquette: cut your wheels of cheese as if a cake. Everyone should get a soft go at the centre – nobody should be left with only rind. So slice it up in a triangular fashion. And pass the oatcakes.
Article credit: Mirror
Photo credit: Coggeshall Parish Council