Choosing, storing, and serving cheese

The most important thing to understand is that bulk supermarket cheeses are pale imitations to real, flavorful cheeses. To find good cheeses, buy it from a specialist. Whenever possible, buy portions that are cut to order, as precut portions may be old and their large exposed surfaces develop rancid flavors from contact with air and plastic wrap. Exposure to light also damages lipids, causes off-flavors, and bleaches the annatto in orange-dyed cheeses, turning it pink. Pregrated cheese has tremendous surface area so it looses much of its aroma and carbon dioxide, factors which contribute to the impression of staleness.
Cheese is best stored cool, not cold. It is best kept at 55-60°F/12-15° C; a temperature that extenuates the ripening conditions. It is warmer than the fridge, but cooler than ambient temperatures. The shelf life of cheese is affected by its water content. Fresh cheese with 80% water lasts a few days. Soft cheese, at 45-55% moisture, reaches its prime after a few weeks, semihard cheese at 40-45% after a few months, and hard cheese at 30-40%  moisture after a year or more.

Choose loose wrapping to preserve cheese at its best. Tight wrapping in plastic traps moisture. The restricted oxygen encourages spoilage bacterial and fungal growth. Strong volatiles like ammonia also become trapped and impregnate the cheese instead of difusing out. Whole still developing cheese should be stored unwrapped or loosely wrapped in wax paper. If a piece of cheese develops an unusual surface mold or sliminess or an unusual odor, discard it. Trimming the surface does not remove mold filaments deep in the cheese which may carry toxins and lead to food poisoning.

Cheeses should never be served direct from the refrigerator. At such low temps, milk fat is congealed and hard, the protein network is stiff, and the cheese tastes rubbery and flavorless. Cheese is best served at room temperature unless it is warmer than 80°F/26° C, at which the milk fat metls and sweats out of the cheese.

People often wonder whether the rind of certain cheeses is to be consumed. The rinds of long-aged cheeses are tough and slightly rancid, so avoid eating them. Softer cheeses have rinds that may be eaten, but doing so is a matter of taste and preference.