Choice of Cheese

Smart Solutions : Episode SSL-449 -- More Projects »

Norbert Wabnig, an expert on cheese, explains that this food is a great source of protein and is economical.

Figure A

Don't throw cheese out when it gets moldy. Simply peel away the surface of the cheese with a plane (figure A). It isn't necessary to gouge or dig--just lightly scrape until the mold has disappeared. Cheese is a living thing, so it will mold when exposed to oxygen. The mold isn't harmful except for the taste of the cheese.

Figure B

Cheese is an artful collaboration between nature and man. Serving cheese in small cubes, to the purist, somehow taints the artistic nature of this treat. Put cheese out as closely to its true form as possible. It is best to put cheeses on a platter and allow people to help themselves (figure B).

Figure C

Storage is always a concern with cheese. Ideal storage temperatures are around 58 to 62 degrees or cellar temperature. If you have a cellar, you might consider a cheese cabinet (figure C). Traditional in Europe, these cabinets keep out rodents and allow cheese to exist safely in the proper temperature.

Figure D

For those who don't have a cellar, be sure to wrap a freshly-cut piece of cheese tightly with plastic wrap. Tightly is the key word--try to eliminate as much air between the cheese and the wrap by running your hands across the surface, removing air pockets (figure D). Rewrap cheese every two to three days with fresh wrap to maintain freshness. Store cheese in the refrigerator with vegetables where the temperature is the most "cheese-friendly."

It is advisable to check with an employee of the cheese store on the shelf life of certain cheeses. As a rule, soft cheeses have a short shelf life, while firmer cheeses can last a bit longer. Parmesan and cheddar, if properly stored, can have an even longer life.

Once you have a grasp on storage and handling, consider buying larger portions of cheese, which is far more economical than (dare we say it) slices. Most natural cheeses can be successfully frozen for six to eight weeks. Hard cheeses freeze better than soft cheeses.

Guests
Norbert Wabnig
Cheese Expert, The Cheese Store of Beverly Hills
419 N. Beverly Dr.
Beverly Hills, CA 90210
Phone: 310-278-2855
Toll-free: 800-547-1515
Fax: 310-278-3429
E-mail: cheesestorebh@worldnet.att.net
Website: www.CheeseStoreBH.com
Also in this Episode

Smart Solutions : Episode SSL-449
•	Fun Shower Wear
•	Choice of Cheese
•	Jump-Rope Exercises
•	Smart Solutions of the Day

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Choice of Cheese

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