By the way, the shop should have a good reputation. Shops should know how to properly display and store their cheeses, and know when to dispose of bad stocks. The WCID could only take you as far as the shop, where the cheese is subject to the keeper's mercy. Check the sell by and use by dates for when to use the cheese. Clerks should have at least the fundamental knowledge in storing cheese. Ask them how best to store the cheese you choose to buy. Packaged cheese are okay, but fresh cut cheeses need extra care. Whether parchment, wax paper, or plastic wrap; it depends on what type of fresh cheese you buy.
Cutting cheese is the same as carving turkey. It requires a bit of technique as well, and some proper ways of doing so. A chef's knife would be the next best thing if you do not have a cheese knife, Make sure to cut the cheese first before removing the protective wax or rind from it.
Cheese will cut well when chilled, but some cheeses relent better at room temperature. If mold is present in the surface of the cheese, cut the affected area out plus 1/4 of an inch to 1/2 of the slice. Use as soon as possible.
If you are considering on freezing your cheese for future use, it is okay, but discouraged to do so. Cheese that has been frozen is best left as an ingredient for other dishes, rather than as a snack, or a sandwich filling. Firm and hard cheeses are okay to be frozen, but soft cheeses are a no-go. Soft cheeses undergo dramatic change when frozen. It is best to eat soft cheeses upon purchase and within the 'to-use' time period.
When freezing hard cheese, do not forget to label when it was frozen and what type of cheese is it. Frozen cheese, whether hard or otherwise will change, so do not be surprised. Cheese will crumble easily; the soft variety might separate slightly into some of its components, but nevertheless, the nutrition provided is stoically the same.
Cutting cheese is the same as carving turkey. It requires a bit of technique as well, and some proper ways of doing so. A chef's knife would be the next best thing if you do not have a cheese knife, Make sure to cut the cheese first before removing the protective wax or rind from it.
Cheese will cut well when chilled, but some cheeses relent better at room temperature. If mold is present in the surface of the cheese, cut the affected area out plus 1/4 of an inch to 1/2 of the slice. Use as soon as possible.
If you are considering on freezing your cheese for future use, it is okay, but discouraged to do so. Cheese that has been frozen is best left as an ingredient for other dishes, rather than as a snack, or a sandwich filling. Firm and hard cheeses are okay to be frozen, but soft cheeses are a no-go. Soft cheeses undergo dramatic change when frozen. It is best to eat soft cheeses upon purchase and within the 'to-use' time period.
When freezing hard cheese, do not forget to label when it was frozen and what type of cheese is it. Frozen cheese, whether hard or otherwise will change, so do not be surprised. Cheese will crumble easily; the soft variety might separate slightly into some of its components, but nevertheless, the nutrition provided is stoically the same.
About the Author:
Taking a vacation in Wisconsin? Why not make it worth the trip? Wisconsin craft shows. Visit Wisconsin craft fairs, that's what I use to check up on mine.
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