Janet Fletcher’s note for the day is an oft-argued point among cheesemongers and a frequent question from consumers: how do I store cheese? Here Janet discusses the necessity of plastic and avoiding stale cheese at the shop.
Maybe I’m getting to be a better taster after all these years on the cheese beat, or perhaps I’m just a crankier taster, but I’ve noticed a sharp increase in the number of stale cheeses I’m encountering.
We all know that bread goes stale, but cheeses can, too. At least that’s the adjective I use for that cardboard-y smell that some cheeses get when they’re in plastic wrap too long.
Whole cheeses don’t have the problem, but cut cheese suffers in plastic. Unfortunately, plastic film is a necessary evil at cheese counters, the only effective and sanitary way to protect the merchandise in the case.