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As a cheese lover, I’m always looking for new ways to serve cheese at parties. Lately, I’ve become interested in learning more about how to properly store cheese so I can keep enjoying it for longer. Through my research and conversations with cheese experts, I’ve learned some tips that have really helped me step up my cheese board game.
Picking Cheeses for a Board
When I’m putting together a cheese plate, balance is key. I like to choose cheeses with a variety of textures and milk types – some hard, some soft, some goat, some cow. My rule is to stick to around 3-5 cheeses for a small gathering. I always throw in one of my favorites to give the board a personal touch. The most important thing is making sure none of the flavors overpower each other.
Storing Cheese
It’s All About Moisture
I’ve noticed soft, sticky cheeses like brie don’t last as long as hard cheeses like parmesan. The experts tell me moisture content is the reason. Soft, moist cheeses have a shorter shelf life. On the flip side, hard, dry cheeses can last for months when stored properly. Regardless of moisture though, the number one rule is not to store different types of cheese the same way.
Wrapping is Key
Direct contact with plastic wrap can make cheese moldy fast. I’ve had the best luck wrapping cheeses in a breathable paper like cheese paper or parchment before putting it in the fridge. The paper allows just the right amount of moisture to escape while preventing the cheese from drying out completely. For really dry cheeses, I might finish with a layer of plastic wrap to lock in moisture.
Find the Sweet Spot in the Fridge
I try to keep my cheese away from the cold, drying airflow in my fridge. The crisper drawer works great since it’s humid. If I’m storing a lot of cheese, I’ll use a storage container to create a little cheese cave in the back of the fridge. As a bonus, the container keeps funky fridge smells from getting absorbed into the cheese.
Handle Fresh Cheese with Care
Soft, fresh cheeses like chevre are delicate. When I buy some, I try to eat it within 3-5 days. To make it last, I scoop the cheese into an airtight container, minimizing air exposure. I’ll also wrap any cut edges in parchment paper before sealing the lid.
Don’t Throw Out Brined Cheese
I love feta, but the brine can start to smell bad before the cheese actually goes off. I’ve learned to rinse off the brine and do a smell check on the cheese itself before tossing it. Oftentimes, it’s still fine to eat.
Trim, Don’t Toss
Before throwing out a forgotten hunk of cheese, I trim off any dried out or moldy spots. If the remaining cheese still tastes good, it’s still fair game for eating! However, if I find mold on a soft cheese, I don’t take chances and just throw the whole thing out.
Serving Cheese
Let It Warm Up
Cold dulls flavor, so I set my cheese board out about an hour before guests arrive. Keeping everything covered while I wait prevents the cheese from drying out. The warmer temp really allows the flavors to shine. Just remember, soft cheeses will get stickier as they warm up.
Use Proper Tools
A cheese knife set is a smart investment for easy slicing and plating. I like to serve cheeses whole with a knife alongside for guests to cut their own pieces. A wooden cutting board or cheese board is ideal for serving.
FAQs
How can you tell if cheese has gone bad?
For me, unpleasant ammonia-like smells are a dead giveaway that cheese has gone over the hill. Soft cheeses that get moldy can’t be salvaged – it’s best to toss them. With hard cheeses, I can usually trim off any mold and see if the taste passes muster. But if the remaining cheese tastes off, it’s time to say goodbye.
What are good uses for leftover cheese?
Some of my favorite ways to use up cheese odds and ends are mixing them into mac and cheese, adding to burgers or grilled cheese, and throwing them into soups or sauces for extra flavor. Once I have a decent amount of cheese scraps, I’ll blend them into a quirky shredded medley to sprinkle on anything.
What kinds of cheese knives should I have?
For soft cheeses, I recommend a thin, offset blade that slices cleanly. Wide, curved blades are great for breaking hard cheeses into chunks. An all-purpose knife with a forked tip helps transfer sliced cheeses from board to plate. And for spreading brie and other soft cheeses, a flat spreader is a must-have.