Store cheese in your refrigerator,
which approximates the
temperature of aging rooms.
Keep it wrapped tightly in plastic,
away from air. Air helps mold
grow on cheese. If you get a little
mold on the outside, just
cut it off. The English say if mold
won't eat your cheddar it
can't taste very good.
Bring cheese to room temperature
before melting. Melt cheese
over a low heat to help prevent
toughening and separation of
oils and liquids.
Most ripened or aged cheese
is low in moisture content and
can be frozen without drastic
flavor and texture changes. Thaw
slowly in the refrigerator
for 24 hours or more. If frozen for
several months, the cheese
may dry out somewhat and become
crumbly when thawed.
