Sourcing and Storing Artisanal Cheese
Cheese is a changing landscape of proteins and fats that continues to evolve long after it leaves the cave. Proper handling preserves the texture and intentional aromas the cheesemaker worked to achieve.
Avoid the supermarket plastic trap
Plastic wrap suffocates cheese, causing it to sweat and develop ammonia notes. Use breathable materials to maintain the integrity of the rind and paste.
- wax paper
- parchment paper
- glass storage container
- sharp cheese knife
Double-wrapping
Wrap the cheese tightly in wax or parchment paper, then place it inside a loosely sealed plastic container to create a micro-climate that balances humidity and airflow.
The method.
Select for freshness
Look for the cut date at the counter. If the cheese looks dry, cracked, or has a dark, oxidized edge, it has spent too long in the display case.
Wrap immediately
Upon getting home, discard the store's plastic wrap. Wrap the cheese snugly in a fresh sheet of wax or parchment paper.
Stabilize the environment
Place the wrapped wedge in the vegetable crisper drawer of your refrigerator; it is the most temperature-stable zone.
Prepare for serving
Bring the cheese to room temperature thirty minutes before eating to allow the fats to soften and the aromatics to wake up.
When it doesn't go to plan.
Assign a different piece of paper to each cheese type; do not store blue cheese near milder varieties to prevent flavor migration.
If you find white mold on a hard cheese, trim it off; if you find mold on a soft or fresh cheese, the integrity is compromised and it should be discarded.
Label your paper with the date and type of cheese to avoid the 'mystery wedge' problem in your crisper drawer.
The ones that keep coming up.
Can I freeze artisanal cheese?
Freezing destroys the structure of artisanal cheese, causing it to become crumbly and oily once thawed. Only freeze cheese intended for cooked applications like gratins or soups.
How do I know if the cheese has gone bad?
Trust your nose. Ammonia, basement-like funk, or a slimy surface are signs the cheese is no longer fit for consumption.
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