Tips from Experts: Storing Cheese
It’s not a recipe per se, it’s a tip. However, executing this tip can lead to more successful recipes, so I am making an executive call and deciding it works quite well here. Some tips are worthy, others are not and others are just plain ridiculous. I'll try to do my best and report only the best.
Here is one that I summarized as the best $5 I’ve spent in a long time.
Raymond at the Fromagerie Atwater has a tip to ensure the continued freshness of the top quality cheeses he recommends. Instead of leaving cheeses in the wax paper and plastic wrap covering he hands them off to you in, remove the plastic and place all your cheeses in a large resealable plastic storage container in your fridge. This allows the air to circulate around the cheeses, preserves their moisture and keeps the other flavours in your fridge from penetrating the cheeses and vice versa.
Previous to using this tactic, I had often found that my cheeses would show signs of “fatigue” much sooner than I wanted them to and much went to waste. Ever since I started following Raymond's advice, those wedges of Pecorino Pepato (click here) have never let me down before I've a chance to finish them.
NSpielmann
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