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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 guest, customers or staff identify the different varieties. It is best to cut cheese while it is still chilled. This helps keep cut lines clean and makes it easier to handle. A chef's knife works well for most cheeses. However, hard cheeses, such as Parmesan, cut better when brought to room temperature. Score the wax or rind before you begin. |
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| Serving Tips |
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| Fresh cheese may be served slightly chilled. For other varieties, allow about 30 minutes for the cheese to warm up for the best flavor and aroma. Make sure each cheese has its own knife to keep the flavors distinct. Keep mild cheeses away from strong ones on the serving tray as they may pick up competing aromas and flavors. |
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| Handling Tips |
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Keep cheese and everything it touches clean, cold and covered.
Because cheese absorbs other flavors, store away from other aromatic foods. Cheese loses flavor and moisture if exposed to air. Store cut cheese in the refrigerator, tightly wrapped, from 34-38 degrees Fahrenheit |
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| Storage Tips |
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| Always keep cheese refrigerated. Keep wrapped tightly in wax paper, plastic wrap, aluminum foil or a plastic bag, so it stays fresh and moist. To bring cheese to its full natural flavor, keep at room temperature for one-half hour before serving. Most varieties of cheese can be placed in the freezer without altering the flavor or texture. To insure rapid freezing, individual pieces should not be larger than one pound. Wrap securely in freezer paper. When ready for use, thaw out pieces in the refrigerator. Mold does not harm cheese. If it does appear, just trim it off. End pieces and cheese that has become dry, especially Cheddar, Swiss and Italian cheeses, may be grated and kept in a covered container in the refrigerator. It should be used within a week. |
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| Aged Brick cheese is traditionally served with pumpernickel bread, mustard and onions. A pale ale is the perfect accompaniment. Draft beer, apple cider or dark beers are also delicious. |
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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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