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Heard a cheese monger at the farmer's market say something that clicked
So I was picking up some cheddar at the Saturday market in Portland when the guy behind the table told me most people put their cheese on the plate wrong. He said you gotta let it sit out for at least 30 minutes before serving, otherwise the cold kills all the flavor. I always just sliced stuff straight from the fridge and tossed it on there, but this past weekend I tried his trick with a gouda and some brie and man, the texture was way better. Has anyone else noticed a big difference with room temp cheese on their snack plates?
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martin.jamie13d ago
Eh, I'm not totally sold on it being that deep. I've done the whole let it sit thing and honestly, half the time my cheese is gone before 30 minutes anyway, especially if people are hovering around the board. Yeah, cold cheese is a little firmer, but I've never had anyone complain or say they couldn't taste the cheddar because it was straight from the fridge. Maybe it matters for some fancy soft stuff like a triple creme brie where you want that gooey texture, but for a regular block of sharp cheddar or a hard gouda? I think people overthink this stuff. You're not serving it at a Michelin star restaurant, it's snack time.
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