By Bob Lipinski - in partnership with WineVirgin.ca
Knowing how to buy and store cheese properly can be the key to turning an ordinary wine and cheese gathering into a truly memorable one.
“Never commit yourself to a cheese without having first examined it.” (T.S. Eliot, 1888-1965, American-born poet and critic)
When purchasing cheese, put your senses to work. Look, smell, touch, and even taste (when possible) the cheese before purchase. If the package is wet and sticky or if the cheese has shrunk in the rind, don’t purchase it.
If possible, taste the cheese by pressing a piece of it against your hard palate with the tip of your tongue. This will indicate, body, flavor, and relative moisture of the cheese.
Avoid cheese with dry and cracked edges, uneven texture, unpleasant odors, and off-flavors.
If a cheese is said to contain 50 percent butterfat, it does not mean that half of that cheese is fat. The fat content of a cheese is determined by its percent of the dry weight of the cheese paste, that is, the cheese after the moisture has been removed.
Don’t worry if you spot mold on hard or semi-hard cheese—it’s a common and natural occurrence. Instead of throwing away the cheese, simply slice off the molded area, and the rest is safe to eat. Rewrap the cheese and serve as usual.
Don’t be afraid of “ballooning” wrappers. Live cheeses never stop aging throughout their lifespan, even in the refrigerator. Just prick the wrapper and allow the gas to escape.
Wrap blue cheese loosely in aluminum foil to allow for slight air circulation, and optimal flavor development. Store it in the refrigerator afterwards.
During storage, cheeses should be turned over once a week, which allows the natural oils, fats, and flavors to be distributed throughout the cheese; otherwise, the top of the cheese will dry out.
Avoid reusing the original plastic wrap the cheese came in because the fine coating of oil left on the wrapper will prevent a good seal. Instead, re-wrap the cheese in parchment paper, wax paper, or aluminum foil.
To avoid the mixing of different types of cheese, wrap them individually in parchment or wax paper, then into a loose zip-top bag.
Cheese can stay fresh in the refrigerator generally two weeks to three months, as long as it is wrapped tightly. It is best kept in the lower part of the fridge, ideally in the vegetable drawer, where the temperature ranges from 35 to 42°F.
Generally, the harder the cheese, the less moisture it contains and the longer it will keep. Cheeses held for long periods will often continue to age and develop a sharper flavor.
If the cheese begins to dry out, wrap it in a piece of slightly dampened cheesecloth and then rewrap it in parchment or wax paper. Should the cheese become excessively dry, grate it and store it in a covered container.
Shredded cheeses are more susceptible to mold and are best when used within a few weeks after opening depending on the type of cheese and storage.
Now, don’t forget to also purchase, a bottle of your favorite wine to enjoy with it!
