Choosing and Storing

Most cheese today is sold pre-packed but, if possible, it is preferable to buy pieces cut from a whole cheese. With the soft cheeses such as Brie and Camembert it is a good idea to smell them. A hint of ammonia means that the cheese is overripe and not worth eating. The interior of these cheeses should be plump but not runny. Harder cheeses such as Cheddar should be firm and fresh looking, not dried out or cracked. Resist the temptation to buy too much; once cheese is cut it deteriorates.

Careful buying also minimizes the problem of storage, for although refrigeration is the only practical option for storing cheese, it does not enhance flavor or texture. Wrap cheeses individually in plastic wrap or foil, and take them out of the refrigerator 30 minutes (for soft cheeses such as Brie) to an hour (for hard cheeses such as Cheddar) before use. To re-wrap them after use, use fresh wrapping.