To ensure that your cheese tastes the way it should taste, storage and cutting technology are important. In general, cheese, regardless of type or group, likes it cool and dark. That's why we recommend storing cheese in the refrigerator, especially in the vegetable compartment, because that's where the temperature fluctuates the least. Soft cheese that is covered with noble mold must be able to breathe and should therefore not be packed airtight. When stored in warmth, cheese begins to ripen further; Freezing stops the ripening process suddenly, so that the cheese loses its taste and consistency. This should ideally be avoided, as the cheese only develops its full aroma when stored in a cool place.
Whether you bought a cheese pre-portioned from a self-service shelf or whether you waited in line at the cheese counter also makes a difference in storage.
If you bought your cheese from the self-service compartment, it is best to keep it in the original packaging. Keep them cool and germ-free and close them carefully after opening. The best-before date shows the minimum shelf life until which the luxury food must last and be fit for consumption, but it does not mean that the food should be thrown away after the deadline has expired. A warning sign that cheese is no longer ready to eat is characterized by the formation of mold on the dough, which is not typical of the type. When it comes to cheese from the cheese counter, you should ensure that it is stored in the same variety so that the taste or ripening cultures are not transferred to another type. The interface can be protected from drying out using cling film or aluminum foil. The rind should remain free of foil so that the cheese can continue to breathe. Perforation is recommended for aluminum foil. Plastic containers can also be used, especially for varieties with a strong odor. The cheese bell looks elegant, but this glass or clay bell is only suitable for a short storage time.
Storage differs between the individual varieties. Cream cheese should be stored in an airtight container and refrigerated, as this cheese does not need to breathe and becomes more liquid when warm. Noble mushroom cheese such as Saint Agur can be wrapped in perforated cling film. These cheeses need to be able to breathe a bit. Soft cheeses such as Brie or Camembert can be stored in air-permeable plastic boxes. Alternatively, perforated cling film can also be used here. Either leave hard and semi-hard cheese in the packaging or wrap it loosely in cling film.
There are also a few things to consider when cutting cheese, as cheese can have different consistencies and tastes in different places. In order to obtain this, the correct cutting technique is important.
Do not cut different varieties with the same knife as mold spores and flavors can be transferred. A cheese bow (also called a cheese harp) is suitable for cutting soft cheese, blue cheese and rolled cream cheese in order to cut the cheese finely but precisely. For soft cheese, we recommend a knife with recesses so that the dough doesn't stick to the blade. Hard and semi-hard cheese can be easily divided using a cheese knife or a cheese cleaver with a strong cutting edge. A cheese slicer should only be used for hard cheeses such as Parmesan.
If you want to arrange a cheese platter, you can follow the following recommendations:
- Cream cheese is best served in small bowls or small plates for dipping
- For noble mushroom cheese, which has narrow, high cheese corners, cut along the short corner so that small, even triangles are created
- Brie is cut diagonally into a triangle piece so that each piece contains a small portion of the cheese rind
- Round or square cheeses are cut like a cake so that all pieces get the same amount of rind, which is so important for the taste (especially with Camembert, Saint Albray)
- Cheese wedges are cut into slices along the long edge and halved crosswise depending on size
- Cut the cheese into bite-sized thick slices
- Serve hard cheese and semi-hard cheese in pieces; To do this, first cut thick strips and then dice them
- Fine sweet sauces, jams and fresh fruit as well as herbs and mustard are not only fabulous for decorating the cut plate, but also for completing the taste experience