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Monday, June 15, 2009

Cheese - Serving & Storage Tips



Some handful serving and storage tips on Cheese

  • Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety & 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 so that it do not lose humidity & 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.
  • Take the chilled cheeses out of the refrigerator one & 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.
  • Warm up cold cheese for about 30 mins before eating to allow the flavour & aroma to develop.
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