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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.
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