10 Cheesy Facts About the Cheese We’ve Come to Love

Fact #1:

The ideal temperature that most cheeses should be left in is between 8°C and 13°C. The exception to this rule is very soft cheese, such as cream cheese, which should be stored in the refrigerator.

Fact #2:

Blue Cheeses need to be completely wrapped. Otherwise, mould spores will spread not only to other cheeses, but to everything else in the surrounding area as well.

Fact #3:

If you’re storing cheese in the refrigerator, it should be taken out approximately 1 and ½ to 2 hours before serving. This allows the flavor and aroma to develop.

Fact #4:

It’s important to not let a cheese dry out, since cheeses contain living organisms that require oxygen.

Fact #5:

Cheese should not be stored with other foods that have strong scents. If it is, it’ll absorb the other aromas and spoil.

Fact #6:

The way a cheese should be cut depends on its shape and size. If it’s round, it should be cut in wedges, like a cake. If it’s in slices, it should be cut lengthwise. If it’s in tall truckles, it should be sliced horizontally.

Fact #7:

When matching cheese and wine together, there’s a general rule to follow. The whiter and fresher the cheese, the crisper and fruitier the wine. Sweet wine works well with highly acidic cheese. White wine is often better served with cheese than red wine.

Fact #8:

Cheese is made from coagulated milk. There are three types of milk used to create cheese: raw, skimmed and pasteurized. There are six different animals that can produce milk: cows, goats, sheep, buffalo, horses and camels.

Fact #9:

In the process of making cheese, salt plays a large role. It speeds up the drying process, increases the flavor of the cheese, helps to form the rind and slows down the creation of microorganisms.

Fact #10:

There are 8 different categories of cheese: Soft White, Bloomy-Rind, Washed-Rind, Pressed and Uncooked, Pressed and Cooked, Blue-Mould, Natural-Rind, and Processed. The most common type is Soft White, created from cow’s milk. The high moisture content in Soft White cheeses encourages the growth and multiplication of penicillium, which is why even if you refrigerate these types of cheese, mold will still grow on them if they aren’t eaten quickly enough.