Serve Fancy Cheeseboard at Room Temperature
Cheese is best stored in a cheese cave or in the fridge (if you are a farmer), but eating cold cheese straight out of the fridge is sad to me today, silly move.
I am not saying that there is no place for cold cheese in your life. That would mean ditching the grated cheese straight out of the bag, which is best enjoyed around two in the morning, basking in the blue light of the refrigerator.
But the fancy cheese – the cheese you paid good money for – should be served warmer than this. A good cheese — the cheese from which you sculpt the board — should be served at room temperature. Why? Taste , that’s why. The cheese is mostly fat, and the cold fat is elastic and tasteless. But once the fat heats up, it will soften and the cheese will taste creamy – rather than plump – in your mouth. It will also taste as intended, since you won’t have spoiled, cold, taste-muffling fats. So get the fancy cheese out of the fridge at least half an hour before you eat it. If this seems endless, grab a few handfuls of grated cheese to calm you down.