Together, we can help put a stop to crimes against cheese.
. So what changed? Mainly, I entered the food industry and found myself surrounded by smart, driven people who knew a hell of a lot more about cheese than I did. When I started listening to their advice, I started getting way more out of my cheese-eating experiences. Best of all, none of that advice is actually hard to follow; it takes just a little more planning and a little extra effort for big, funky-nutty-salty-grassy-creamy all-around delightful rewards.
Anyone who's encountered a catered plastic tray of cubed up cheeses is probably intimately familiar with this particular offense. You know what I'm talking about—that stiff, hard wedge of brie, that bland hunk of chilled Swiss. And it's only more egregious when you're working with a special fancy-pants cheese you trekked all the way to the gourmet grocery store to procure.
Here's the thing: ALL cheeses should be served at room temperature. First off, we perceive flavors better at temperatures nearing our own body temperature. Second, as cheese softens, its fat-soluble flavor compounds get better access to our taste buds. And third, aromas are more volatile at warmer temperatures, which means you can smell the cheese better.
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