Keeping Cheese Out
Posted 12 July 2004 - 03:00 PM
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?
"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
Posted 15 July 2004 - 09:12 AM
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.