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Cutting Tips
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| When you prepare cheese samplers, present different cheese
varieties in different shapes. It helps your guests, customers or staff
identify the different varieties. |
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It is best to cut cheese while it is still
chilled. This helps keep cut lines clean and makes it easier to handle. |
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A chef's knife works well for most cheeses.
However, hard cheeses, such as Parmesan, cut better when brought to room
temperature. |
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Score the wax or rind before you begin. |
Serving Tips
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Fresh cheese may be served slightly chilled. |
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For other varieties, allow about 30 minutes for
the cheese to warm up for the best flavor and aroma. |
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Make sure each cheese has its own knife to keep
the flavors distinct. |
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Keep mild cheeses away from strong ones on the
serving tray as they may pick up competing aromas and flavors. |
Handling Tips
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Keep cheese and everything it touches clean, cold
and covered. |
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Because cheese absorbs other flavors, store away
from other aromatic foods. |
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Cheese loses flavor and moisture if exposed to
air. |
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Store cut cheese in the refrigerator, tightly
wrapped, from 34-38º F.
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