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Cheese Tips |
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You may buy cheese for many different reasons. One thing that should never vary, is whatever you purchase make sure it is in peak condition. If it is of inferior quality it is better to do without or substitute for something else
Information provided by The Australian Dairy Corporation and the Australian Specialist Cheesemakers Association
You may buy cheese for many different reasons. One thing that should never vary, is whatever you purchase make sure it is in peak condition. If it is of inferior quality it is better to do without or substitute for something elsen the qualities of acidity, body and flavour are in harmony, so that no one element predominates at the expense of another, cheese is said to be well balanced.
The realities of modern retailing and hygiene standards demand a protective wrap on the exposed surface of a displayed cheese. The ideal wrapping paper for cheese is wax paper.
Cheese needs to breathe: by wrapping a piece of cheese in clingfilm it is effectively suffocated. Clingfilm is only suitable for short periods, up to 24 hours, otherwise the cheese will sweat and develop off flavours and aromas, or become mouldy.
Cut cheese is best stored loosely wrapped in greaseproof paper, foil, or on a plate covered with foil and placed in the warmest, most humid part of the fridge, such as the vegetable compartment or the bottom rung
Whole cheeses such as camembert and brie should be left in their original wrapper. Cheese should never be exposed to long periods of air conditioning or central heating. The lack of humidity caused by both will dry the cheese out.
Never, never, freeze specialist cheese.
When serving cheese, remove from the fridge an hour or two before consumption. This will allow the temperature of the cheese to rise and allow the textural development.
And lastly, one or two outstanding specialist cheeses are better than half a dozen just displayed for effect and will make matching with a particular wine much easier
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