All About Cheese
Learn how to handle cheese.
A. From a distributor point-of-view It is important not to stock too much cheese. You want to sell. Although it is frustrating to sell out of your products, you do want to deliver fresh product, not product in any condition just to say you were not out of stock. Let the importer stock the product [...]
Do not stock up on cheese; buy what you need for a week or two unless it is a harder, sturdier cheese. Rewrap the cheese often to prevent mold, also to prevent the cheese from tasting like plastic. You may need to shave off the face of the cheese, which has been in contact with [...]
cubes. cut a wedge from a wheel and slice it sideways to form triangles. cut a wheel of semihard or hard cheese in half and chisel it out with a sharp knife. shave cheese for texture and more delicate flavors. Cheese is a living, breathing organism. Imported cheese is often sealed in plastic when it [...]
Estimate 1.5 oz. of cheese per person when serving a selection of cheeses. If more than three cheeses are used, reduce portions to 1 oz. Allow cheese to breathe out of the packaging and to get to room temperature before serving, usually about one hour. Cheese that is too cold lacks flavor. If you [...]