Kamil Perry
When it comes to serving block cheese, there are a few key considerations to keep in mind. Firstly, it is recommended to allow the cheese to temper and come to room temperature before serving, as cold temperatures can hinder both the flavour and texture. This can be achieved by removing the cheese from the refrigerator and allowing it to rest for around an hour, depending on the environment. During this time, it's important to keep the cheese covered. In terms of presentation, a well-crafted cheese board can be a visually appealing way to serve block cheese. This can be achieved by cutting the cheese in different ways, such as rectangular slices or triangles, and using a variety of knives and spreaders for guests to serve themselves. When storing leftover cheese, it is important to wrap it tightly in plastic wrap or store it in a ziploc bag to maintain freshness and prevent drying.
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What You'll Learn
How to store block cheese
Storing block cheese correctly is essential to keep it fresh and tasty. Cheese is a living, breathing food, and it needs oxygen and humidity to stay alive.
Firstly, it is best to avoid storing cheese in plastic wrap or cling film. Plastic wrap cuts off the air supply, which suffocates the cheese, and clear plastic wrap lets in light, which can oxidise aged cheeses, destroying their flavour and texture. Plastic wrap is also susceptible to condensation, which can cause the cheese to 'sweat' and affect its surface.
Instead, use a special type of thick paper coated on one side with a combination of wax and polyethylene, known as cheese paper. This provides airflow and humidity, and keeps the cheese happy and healthy. Alternatively, you can wrap the cheese in parchment or wax paper, then place it in a loosely sealed container or plastic bag. Reusable beeswax wraps are also effective.
If you are using a plastic bag, ensure you leave some air in the bag, so the cheese has plenty of oxygen. You can also add a layer of protection by placing butcher's paper inside the bag, which helps to control moisture.
For short periods, sealed glass or plastic containers are fine, as long as the cheese is kept humid and cool. Soft cheeses, such as blues and Bries, may need the container to be opened occasionally to avoid condensation and off-flavours.
If you are storing large amounts of cheese, it is best to cut the block and wrap the half you are not using in foil and store it in the freezer. When you want to use it, defrost it in the microwave on low.
Finally, it is best to store cheese in the refrigerator, in the bins usually reserved for vegetables, as there is more humidity, which benefits the cheese.
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Preparing cheese for a cheese board
First, select your cheeses. It's best to have a variety of flavours and textures. Choose around three cheeses for a small group and up to five or six for a large party. You can pick a theme, like "goat's milk" or "Alpine-style", or go for high contrast with very different cheeses. Include a mix of firm or semi-firm cheeses, spreadable or soft cheeses, and maybe something funky like blue cheese. You could select from aged white Cheddar, Gouda, Edam, Gruyère, Dubliner, Manchego, Brie, Camembert, soft goat cheese, Gorgonzola, Stilton, or Roquefort.
Next, decide on some accompaniments to add texture and flavour. Choose at least one item from each category: something sweet like honey or jam, something crunchy like nuts or crackers, something salty like olives or cornichons, and a pop of colour from seasonal fruit. You can also add dried fruits, fancy jams, briny olives, apples, pears, grapes, and fresh herbs like rosemary or thyme, especially for a festive holiday board.
Before serving, take the cheese out of the refrigerator and let it temper for about 30 minutes to an hour to bring it to room temperature. This will enhance the flavours and textures. You can slice the firm and semi-firm cheeses ahead of time to make them easier for guests to grab, but keep everything covered while it warms up.
Finally, assemble your cheese board! Use a dedicated cheese board, a nice wooden cutting board, a large serving platter, or even a tray covered with parchment paper. Arrange the cheeses and accompaniments on the board, filling in the gaps with the other components. Provide a few cheese knives for slicing and spreading the softer cheeses, as well as butter knives, cocktail forks, or toothpicks for serving.
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Cutting block cheese
For softer cheeses, a sharp paring knife should do the trick. If you're looking to cut even slices, a cheese slicer or mandolin can be used. For harder cheeses, a wire cheese slicer is a great investment, and a cheese knife (with cut-outs in the blade) will also work. If you're looking for something a little different, you can create cubes of cheese that are easy to snack on and spear with toothpicks. First, place your cheese bar on its side and carefully halve it. Then, lay the cheese flat and cut it into thirds lengthways. Finally, rotate and slice across to create cubes.
If you're looking to create thin slices for burgers, a cheese slicer or mandolin will work well for harder cheeses, while a wire will be better for softer cheeses. You could also grate the cheese for burgers. If you want to create triangles, simply cut small triangular wedges of the desired portion size, and then slice these into smaller wedges.
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Freezing block cheese
When freezing block cheese, it is recommended to cut the block into portions. Then, wrap each portion in parchment paper and a layer of aluminium foil. Place the wrapped cheese in an airtight container or freezer bag, ensuring that as much air as possible has been removed. This will help to prevent freezer burn and maintain the quality of the cheese.
Hard and semi-hard cheeses, such as cheddar, Monterey Jack, and Parmesan, are better suited for freezing due to their lower moisture and higher fat content. These cheeses can be frozen in blocks or grated first and stored in freezer bags. Grated Parmesan, for example, can be used directly from the freezer without needing to be thawed.
Softer cheeses like mozzarella, cream cheese, and cottage cheese can also be frozen but may become crumbly or gritty after thawing. It is recommended to use these cheeses in cooked dishes, such as lasagna or pasta, rather than serving them as part of a cheese board.
When thawing frozen cheese, it is best to transfer it to the refrigerator and allow it to slowly defrost. This can take a couple of hours, and the cheese should be used as soon as possible after thawing.
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Serving temperature
When serving block cheese, it is important to consider the temperature at which it will be served. Cold temperatures can dull the senses of taste and smell and can give the cheese a harder, waxier texture. Therefore, it is recommended to allow the cheese to come to room temperature before serving. This process is known as tempering and involves removing the cheese from the refrigerator and letting it sit out for a period of time.
The amount of time needed to temper the cheese will depend on the environment and the size of the cheese. In general, an hour is a good amount of time to allow the cheese to come to room temperature. However, in warmer environments or for smaller pieces of cheese, less time may be needed. If you are in a cooler environment or have a larger block of cheese, you may need to allow for more time. It is important to keep the cheese covered while it warms up to prevent it from drying out or becoming contaminated.
When tempering cheese, it is recommended to only temper the portion that will be eaten or served. Repeatedly bringing a block of cheese to room temperature can change its texture and flavour over time. Therefore, it is best to cut off the desired amount and temper that piece separately. This will help to preserve the quality of the cheese.
For a creative way to serve block cheese, consider breaking off a couple of pieces and then serving the wedge with a knife, allowing guests to continue to serve themselves. This method adds a bit of interactivity and can be a great way to present the cheese.
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Frequently asked questions
You can store a block of cheese in the refrigerator, wrapped tightly in plastic wrap. If you want to freeze it, grate the cheese and put it in a ziplock freezer bag, squeezing out the air before sealing.
For artful serving, break off a couple of pieces of cheese and then serve the wedge with a knife for guests to continue serving themselves. If you have many blocks of cheese, try cutting half of them in a different way to create some visual appeal.
Signs of cheddar gone bad include a very soft, mushy, and slimy texture, as well as strong, unpleasant aromas.
