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My cousin's fridge-cold cheddar take at a picnic in Buffalo actually won me over
I always pulled my cheddar out an hour before making a plate because that is what every cheese article says to do. Last weekend my cousin grabbed a block straight from the fridge at a picnic in Buffalo and sliced it thin, and it tasted sharper and cleaner than my room temp wedges. She said cold keeps the fat from smearing and the slices hold their shape on a cracker instead of going greasy. I tried it side by side when I got home and she was right, the cold slices sat better next to my salami and cornichons. Now I am wondering if this works for harder cheeses too, has anyone tried it with aged gouda or parm?
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