GETTING THE BEST OUT OF YOUR CHEESE
Selecting & Serving
Serving a minimum of 3 - 6 different cheeses offers the best variety for a memorable cheese experience. Guests love discovering new flavours, so don't be afraid to try cheeses that you've never had before. Choose cheeses that are distinctly different, with unique flavours, colours and textures. Ideally, you should remove your cheese from the fridge up to 30 - 45 mins before serving. Leave rinds on to keep them from drying out. Enjoy!
As a rule of thumb, plan on serving 30 - 60 g (between 1 - 2 oz) of each type of cheese for each person. This is only a guideline though - who are we to say you can't ignore it? Many cheeses keep well so if you have extra, just store it in the fridge for later.
If you have leftover cheese (yeah, right!), try wrapping it in parchment or wax paper and placing it in the most humid part of your fridge (usually the vegetable drawer). Cheese likes to breathe, so let it.
GOOD THINGS TO KNOW ABOUT CHEESE
Can I refrigerate cheese that has been left out for a few hours?
Preferably not. Why not try making a sauce with your leftover cheese?
Should I purchase a cheese that is close to its best before date?
Shopping for fine cheeses is not like shopping for milk - don't look for the one with the longest best before date! To enjoy the best full flavour of your cheese, you'll want to serve it within ten days of the best before date. Sale item cheeses are often at their peak and can be great options for same day get-togethers with other like-minded cheese fans.
Should I eat the rind on my cheese?
It's always OK to eat the cheese rind unless it is clearly labeled not to do so. As a general rule, if it looks similar to the skin of a fruit, give it a try. If it's starting to look more like the crust on your baguette, you can try it if you want to, but it may not be as tasty as when it was at its peak. The rind is subjective, and there's no right or wrong way to approach it.
Why do some cheeses smell stronger than others?
The smell or aroma of a cheese depends on several factors: the maturation or age of the cheese, the type of ripening method used, and the unique ingredients specific to that type of cheese.