Cheese Board 101

How to make the perfect cheeseboard: THE CULINARY INSTITUTE OF AMERICA has a few tips and tricks they’d like to share. Here are a few things to keep in mind…

SERVING CHEESE

• Serve at room temperature.
• Try not to keep cheese at room temperature for an extended period of time.
• If cheese develops surface mold, trim a minimum of one inch away.
• Aim for variety in taste, texture and appearance.
• Serve each cheese with its own knife.

Cheese Slicing Guidelines

• The way a cheese is cut depends largely on its shape and size - make sure to evenly divide cheese so that everybody has an equal share of the inside and outside.
• Round cheeses are often cut in wedges, like a cake.
• Cheese bought in slices should be cut lengthwise rather than across.
• Tall truckles are easier to serve if sliced horizontally

CHEESE QUALITY

Cheese quality is determined by…

• Species of animal
• Animal’s food source
• Quality of animal’s milk

CHEESE STORAGE

• Refrigerate at room temperature
• If possible, keep in a separate refrigerator wrapped with paper only. This will prevent spoilage due to condensation trapped by plastic wrap.
• Unpasteurized cheese with a range of flavors should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
• Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
• Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.