CHEESE APPETIZERS

BUY CHEESE FROM A SOURCE YOU TRUST. Cheeses are fragile, and stores that don't handle them properly should be avoided. Always ask to taste a bit of any cheese before buying it. Cheese should not appear cracked, dried out, or—except for blue cheese—moldy. Buy small portions, no more than you will use in a week or so.

Once purchased, cheeses should be wrapped well. We find that wrapping cheese in layers of parchment (on the inside) and foil is best, followed closely by placing the cheese in a plastic bag and squeezing out all the air before sealing. While cheese should be stored in the refrigerator, always let cheeses come to room temperature before serving. The flavor and texture of most cheeses is improved at room temperature.

When serving several cheeses together, select a variety based on texture (soft, hard, crumbly), flavor (mild, sharp, pungent), and milk types (cow, sheep, goat).