Cheese can be very easy to serve when following the proper tips and procedures. They will enhance your enjoyment of cheeses. Below we have some cutting, serving, handling, and storage tips. We are sure these tips will enhance your enjoyment of cooking, serving, and eating of the many fine cheeses available at Widmer's Cheese Cellars.
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.
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.
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
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.
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.
When you prepare cheese samplers, present different cheese varieties in different shapes. It helps your guests, customers or staff identify the different varieties.
Cheese is a nutritious milk product that has been one of man's most important foods for thousands of years. The United States and France rank as the leading cheese-producing countries. Wisconsin is the leading cheese making state. Wisconsin Cheese comes in about 350 varieties and in many different sizes and shapes. There are literally several thousands of varieties world wide.
History of Cheese Making
Widmer's Wisconsin Cheese Legacy...
In Wisconsin, the cheese making
legacy runs deep and examples of
third-and fourth generation
Wisconsin cheese makers carrying
on the family tradition are common.
Joe Widmer, is one such third-generation example. Widmer's Cheese Legacy
Customer Service is open Monday - Friday 8am to 4pm (888) 878-1107 or (920) 488-2503