FOOD TIP OF THE DAY: Bad Wrap (For Cheeses)
I’m a living, breathing food—don’t plastic-wrap me! Fresh chévre topped with pepper from Cypress Grove Chevre.
|January 20th is Cheese Lover’s Day, so be sure to give your favorites the respect they deserve. Fine cheese is a living food that breathes and ages. Most cheese should not be kept in plastic wrap, which essentially suffocates the cheese, allows moisture to condense on the inside of the wrap and hastens spoilage. Stores may wrap cheese in plastic for efficiency, but their inventory turns over quickly. The one exception to the plastic wrap rule is dry, aged cheese like Parmesan, where the cheese’s moisture is largely evaporated. Wrap all other cheeses in waxed paper or butcher paper, both of which are protective but porous. Never buy more cheese than you plan to consume over the next few days: Enjoy cheese at its peak flavor. Explore the wonderful world of cheese in the Cheese Section of THE NIBBLE online magazine.|