Randy Chandler
Cheese is best served at room temperature to allow the fat molecules to relax and release their full flavour. The ideal temperature range for serving cheese is 20–22 °C (68–72 °F). However, leaving cheese out at room temperature for too long can cause the fat to separate and bead on the surface. Different types of cheese can be left out at room temperature for varying durations, with soft cheeses like Brie and Camembert lasting up to four hours and hard cheeses like cheddar and Parmigiana Reggiano safe for up to eight hours. While most cheeses are best served at room temperature, there are exceptions, such as string cheese, which is typically eaten cool, and fresh cheeses that don't require as much time to adjust to room temperature.
| Characteristics | Values |
|---|---|
| Ideal temperature to serve cheese | Room temperature or around 68°F-72°F |
| Why serve cheese at room temperature? | Fat carries flavour and when cheese is cold, fat molecules contract, making it difficult to determine flavour. At room temperature, the molecules relax, releasing strong, flavourful aromas. |
| How long should cheese be removed from the refrigerator? | At least an hour before serving. Fresh cheeses need 30 minutes, while runnier cheeses like Brie can be removed 2-3 hours before serving. |
| How to store cheese outside the refrigerator? | Place the cheese on a plate or a cheese board. Cover it with a clean, lint-free cloth, a bowl, or a cheese dome to protect it from drying out. |
| How long can cheese be kept outside the refrigerator? | Between 4 and 8 hours for it to be safe to eat and look appetising. Soft cheeses like Brie or Époisses PDO should not be left unrefrigerated for more than 4 hours, while hard cheeses like Cheddar can be left for up to 8 hours. |
| Exceptions | String cheese is best eaten cool, not at room temperature. |
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What You'll Learn
- Soft cheeses like Brie, Camembert, and Époisses PDO should be served at room temperature, not straight from the fridge
- Harder cheeses like Cheddar and Parmigiana Reggiano can be left unrefrigerated for longer
- Fresh cheeses only need 30 minutes to reach room temperature
- The ideal room temperature for serving cheese is between 68-72°F (20-22°C)
- Avoid taking cheese in and out of the fridge—this will cause it to spoil more quickly
Soft cheeses like Brie, Camembert, and Époisses PDO should be served at room temperature, not straight from the fridge
When it comes to cheese, it is generally recommended that soft cheeses like Brie, Camembert, and Époisses PDO should be served at room temperature rather than straight from the fridge. This is because cheese consists of fat molecules that contract when cold, holding in the flavour. As fat carries most of the flavour in cheese, serving it cold inhibits the full release of flavour. When cheese is allowed to warm up, the fat molecules relax, enhancing the flavour and making it easier for the taster to perceive.
For the best flavour and texture, soft cheeses should be removed from the fridge at least an hour before serving, and even earlier if the room is particularly cold. Brie and Camembert, for example, benefit from being left out of the fridge for up to two hours before serving, as they are runnier cheeses. However, it is important to note that these cheeses should not be left unrefrigerated for more than four hours due to their high moisture content, which encourages bacterial growth.
Covering the cheese while it warms can help prevent it from drying out, and it is recommended to keep it in its packaging until just before serving. The ideal room temperature for cheese is considered to be around 68-72°F (20-22°C), as this allows the fat molecules to relax and release their full flavour. At this temperature, the texture of the cheese also becomes softer and creamier, further enhancing the tasting experience.
While some people may prefer their cheese with a slight chill, such as Roquefort, serving soft cheeses like Brie, Camembert, and Époisses PDO cold straight from the fridge does not allow them to reach their full flavour and texture potential. Therefore, for the optimal tasting experience, it is best to let these cheeses warm up to room temperature before serving.
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Harder cheeses like Cheddar and Parmigiana Reggiano can be left unrefrigerated for longer
Cheese is best served at room temperature, which is typically between 68–72 °F (20–22 °C). This is because the fat in cheese carries most of the flavour, and when cheese is cold, the fat molecules contract, making it harder to determine the flavour. When cheese is allowed to warm up, these molecules relax, releasing strong, flavourful aromas. The texture also changes, becoming softer and creamier.
Harder cheeses, such as Cheddar and Parmigiano Reggiano (also known as Parmesan), can be left unrefrigerated for longer than softer cheeses. This is due to their low moisture content, which means they are less prone to bacterial growth. While the exact length of time they can be left out varies according to the source, most sources agree that hard cheeses can be safely left unrefrigerated for up to eight hours.
Waxed truckles, which haven't been opened, can be left without refrigeration for up to 24 hours, as the wax keeps the cheese cooler for longer. Pasteurised processed cheeses, such as American cheese, are also designed to withstand longer periods without refrigeration.
It is worth noting that while harder cheeses can be left unrefrigerated for longer, they will eventually spoil if not stored correctly. To extend the shelf life of these cheeses, it is recommended to store them in the fridge. Additionally, while softer cheeses like Brie and Camembert benefit from being served at room temperature, they should be stored in the fridge once they have been cut into, as their protective coating has been breached.
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Fresh cheeses only need 30 minutes to reach room temperature
When it comes to cheese, it is generally recommended to let it reach room temperature before serving and consuming it. This is because the fat in cheese, which carries most of the flavour, reacts to temperature. When cheese is cold, the fat molecules contract, making it harder to taste the flavour. However, when the cheese is allowed to warm up, these fat molecules relax, releasing strong and flavourful aromas. This process is known as "relaxing" or "tempering" the cheese.
While most cheeses benefit from being taken out of the refrigerator at least an hour or two before serving, fresh cheeses are an exception to this rule. Fresh cheeses only require about 30 minutes to reach room temperature. This shorter time frame is due to their unique characteristics and allows them to adjust to the ideal serving temperature without needing as much time as other varieties.
It is important to note that the ideal amount of time to leave cheese out of the refrigerator can vary depending on the type of cheese and the temperature of the room. For example, softer cheeses like Brie or Camembert may benefit from being taken out even earlier, as they tend to have a higher moisture content that encourages bacterial growth. On the other hand, harder cheeses with lower moisture content, such as Cheddar or Parmigiana Reggiano, can safely be left out of the refrigerator for longer periods.
The goal is to achieve a balance, as leaving cheese out for too long can also impact its quality. At room temperature, the fat in the cheese can separate and bead on the surface, affecting its appearance and texture. Therefore, it is recommended to plan accordingly and remove the cheese from the refrigerator well in advance, especially if you want to enjoy a variety of cheeses at their flavourful best.
By allowing fresh cheeses 30 minutes to reach room temperature, you can ensure that they are presented and savoured in the way they were intended, maximising their flavour and texture profile. This simple step can elevate the overall cheese-tasting experience, making it a worthwhile practice for cheese enthusiasts and those looking to fully appreciate the nuances of fresh cheeses.
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The ideal room temperature for serving cheese is between 68-72°F (20-22°C)
Cheese is best served at room temperature, typically between 68-72°F (20-22°C). This is because cheese is largely composed of fat, and fat means flavour. When cheese is cold, the fat molecules contract, making it harder to determine the flavour. When the cheese is allowed to warm up, the fat molecules relax, and the flavour is released. This is why eating cheese straight from the refrigerator is not recommended—it doesn't taste as good.
It is recommended that you remove your cheese from the refrigerator at least an hour before serving. For runnier cheeses like Brie, Camembert, and Époisses PDO, you may want to take them out even earlier, around two hours before serving. Fresh cheeses, on the other hand, only need about 30 minutes to adjust to room temperature. It's important to note that the length of time cheese can be left out of the fridge depends on the type of cheese and the temperature of the room. Soft cheeses with high moisture content, such as Brie, should not be left unrefrigerated for more than four hours, while hard cheeses like Cheddar and Parmigiana Reggiano can be left out for up to eight hours.
To prevent your cheese from drying out, keep it in its packaging until just before serving. Place the unwrapped cheese on a plate or a cheese board, and cover it with a clean, lint-free cloth, a bowl, or a cheese dome. If you own a Cheese Grotto, you can simply take it out of the fridge and put it on the counter, as the cheese is already unwrapped and protected.
By allowing your cheese to reach the ideal room temperature of 68-72°F (20-22°C), you'll be able to fully enjoy its creamy texture and robust flavour. So, the next time you're tempted to dive into that cold cheese plate, remember that a little patience will go a long way in enhancing your cheese-tasting experience.
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Avoid taking cheese in and out of the fridge—this will cause it to spoil more quickly
Cheese is best enjoyed at room temperature, which allows the eater to experience its creamy, supple texture and full flavour. However, taking cheese in and out of the fridge will cause it to spoil more quickly.
The reason for this is that cheese is largely composed of fat, and fat carries flavour. When cheese is cold, the fat molecules contract, making it harder to determine the flavour. When the cheese is allowed to warm up, the fat molecules relax, releasing strong, flavourful aromas. The texture of the cheese also changes, becoming softer and creamier.
To avoid spoiling your cheese, only take out of the fridge the amount you need. Pre-cut portions should be cut just before serving, as they can dry out quickly. If you need to store cheese for longer periods, consider freezing it.
Different types of cheese can be left out of the fridge for varying amounts of time. Hard cheeses, such as cheddar and parmesan, can be left out of the fridge for up to eight hours. Soft cheeses, like mozzarella or cream cheese, should be left out for no more than two hours. In general, soft and fresh cheeses should be refrigerated, while hard cheeses can be left out longer without becoming unsafe, although their quality and taste may change.
To summarise, while it is best to let your cheese come to room temperature before serving, you should avoid taking it in and out of the fridge to prevent it from spoiling too quickly.
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Frequently asked questions
No cheese is supposed to be served straight from the fridge. Soft cheeses like Brie, Camembert, and Époisses PDO should be served at room temperature, as they become hard and waxy when cold. Harder cheeses like Cheddar and Parmigiana Reggiano can be left unrefrigerated for longer, but will also taste better at room temperature.
It is recommended that you leave cheese out of the fridge for at least an hour before serving. Soft cheeses like Brie and Camembert should be left out for longer, around two hours. Fresh cheeses don't need as much time and will get to room temperature in around 30 minutes.
Cheese is largely composed of fat, and fat carries flavour. When cheese is cold, the fat molecules contract, making it harder to taste the flavour. When cheese is at room temperature, the fat molecules relax and release strong, flavourful aromas.
Take the cheese out of the fridge and remove the wrapping. Place the cheese on a plate, platter, or cheese board. Cover the cheese with a clean, lint-free cloth, a bowl, or a cheese dome to prevent it from drying out. Leave the cheese to temper for the recommended amount of time, depending on its type.
