Serve all cheeses at room temperature and remove cheeses from the refrigerator at least an hour before serving. (Hard cheeses take longer to reach room temperature.) Cheese looks best on wood or marble or stone boards, surrounded by fruits, nuts, crusty bread and wine. Provide a separate cheese knife or cheese plane per cheese.
When wrapping cheese you want to maintain moisture while allowing the cheese to breathe. Use aluminum foil, wax paper or plastic wrap. Wrap securely and store in consistent temperature, preferably in the bottom drawer of the refrigerator. Begin counting the days as soon as the surface of the cheese is breeched.
Fresh Cheeses, such as cream cheese, are fragile and highly perishable, so eat them quickly. They are best kept in airtight containers.
Soft-ripened and triple crèmes, like Brie and Saint Andre, will keep at least a week refrigerated in plastic, but waxed paper is better if you can keep out the air.
Wrap semi-softs (e.g., Taleggio, Muenster) with plastic and change the wrapping often.
Semi-firm (e.g. Comte, Fontina) should be wrapped securely to maintain moisture. When the cheese is crumbly, wrap it in a slightly damp cloth.
Avoid letting hard cheeses like Parmigiano-Reggiano dry out; keep them securely wrapped in wax paper or foil.
Wrap blue cheese securely in foil and refrigerate.
With individual chevres (e.g. Crottin), avoid plastic wrap. Opt instead for foil, wax paper, or sealed containers. This allows the cheese to breathe, retaining moisture as it ages, and developing flavor and texture for up to two months.
