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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…
- 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 is determined by…
- Species of animal
- Animal’s food source
- Quality of animal’s milk
- 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.