Steve, Thanks for taking the time to be here.
Some cheeses need to be at room temperature for optimal service. How long can you keep them out before they become too ripe or develop other problems?
Keeping Cheese Out
Started by
docsconz
, Jul 12 2004 03:00 PM
1 reply to this topic
#1
docsconz
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- eGullet Society staff emeritus
- 9,803 posts
Posted 12 July 2004 - 03:00 PM
John Sconzo, M.D. aka "docsconz"
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
#2
master cheesemonger/grocer
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- participating member
- 52 posts
Posted 15 July 2004 - 09:12 AM
In this weather it takes 15-20 minutes to get cheese to room temp, which is as important as making sure wines -- reds, pinks and whites -- are NOT. My red wine my must be 65F; my pinks and whites cooler, or I'm going to raise hell. My beer better be 34F. I want my liquor on the rocks.
In cooler months, expect 30 minutes to pass before you whack at cheeses. According to a cheese's texture it's going to bleed more or less butterfat after an hour at room temp. No good. Don't expect either a hard or soft cheese you've left out for three hours to be the same cheese. Only serve as much cheese as you can wipe out at that sitting. Cut your portions, re-wrap the hosts in fresh paper, and put them back in the refrgrtr.
In cooler months, expect 30 minutes to pass before you whack at cheeses. According to a cheese's texture it's going to bleed more or less butterfat after an hour at room temp. No good. Don't expect either a hard or soft cheese you've left out for three hours to be the same cheese. Only serve as much cheese as you can wipe out at that sitting. Cut your portions, re-wrap the hosts in fresh paper, and put them back in the refrgrtr.
