The cheese available in the United States has changed dramatically in the past decade. From coast to coast, the quantity and quality of locally made cheese has increased, and so has our interest in sampling new and different types. From Brebis (sheep’s milk cheese) to Chêvre (goat’s milk cheese), and from a triple cream to a Tomme, we are wide open to new tastes and textures; but we may not be up to speed when it comes to taking care of this fragile food.
To be able to fully enjoy the flavors of a cheese it needs be stored properly and served at the right temperature. Those delicate wheels, wedges, blocks and logs that have been carefully coaxed to ripened perfection and are teeming with beneficial microorganisms that deserve better treatment than in your fridge and on your counter.
