Artisan cheeses are increasingly available in most of the country.
Good cheese, like good wine, is the result of complex interactions between a number of microorganisms. Not surprisingly, cheese and wine have traditionally been aged in similar surroundings. Caves and cellars both provide environments with consistently cool temperatures and humidity, just what cheese needs to mature gracefully. The art of cellaring cheese to bring out its nuances is known by the French term "affinage," and its masters are skilled craftsmen. Fortunately, consumers only need to know a few basic principles in order to keep their purchases in good shape.
Instructions
1. Artisan cheeses continue to develop flavors even after they are cut and purchased. They should not be stored in a plastic bag or plastic film wrap, as this promotes the development of off flavors and mold. Instead, wrap them loosely in wax paper.
2. Store cheeses in separate plastic sealer containers, if necessary, to prevent them from absorbing outside odors. Make a grid of bamboo skewers on the bottom of each container, then place the cheese on top. This allows air to circulate underneath. Open the containers every two or three days and turn the cheeses top to bottom, to prevent any buildup of moisture or spores underneath.
3. Check the basement or crawlspace of your house, if you have one, for a location that will provide reliably cool temperatures all year round. It cannot get hot in the summer or freeze in the winter, must be safe from rodents or insect pests and should be free of musty or undesirable odors.
4. Build or buy a small shelving unit for your cool space, if one is available in your house. Place wire racks on the shelves, and store the cheeses on the racks. Ideally the cheeses should be loosely wrapped in wax paper alone, but if undesirable odors are a problem store the cheeses in separate containers as directed previously. Turn the cheeses regularly, so no side stays on bottom for more than a few days.
5. Store the cheeses in a small bar or dorm-room refrigerator if your house lacks a suitable cool space. Your regular refrigerator will be both too cold and too dry for cheese, but a small refrigerator can work well. Set the refrigerator to its warmest setting, and store cheeses on the wire racks. Place a small open pan of water in the bottom of the refrigerator to keep the air moist. The perfect temperature is 55 to 60 degrees Fahrenheit.
6. Use a picnic cooler for short-term storage of artisan cheeses, if no better alternative is available. Place a wire rack in the bottom of the cooler and the cheeses in their wax paper wrappings on the rack. Use gel freezer packs to keep the temperature in the cooler within the correct range. Replace the gel pack every morning, or after the cooler has been opened. Turn the cheeses regularly, as previously directed.
Tags: store cheeses, your house, Artisan cheeses, cheeses regularly, cheeses separate, cool space, cool temperatures