| Setting out to find a new cheese to add to your | | | | it is important not to |
| life is a great way to | | | | let a cheese dry out.Most cheese are like |
| spend a weekend afternoon. There are some | | | | sponges for other strong smelling odors, so you |
| great spots in just about | | | | don't want to store cheese next to the garlic dip, |
| every city to explore new tastes. Once you find | | | | or anything that |
| your new cheese, having | | | | might damage the cheese's flavors.So what |
| it loose its flavor or dry out before you can | | | | cheese should we be looking for? Really it |
| share it with others is a | | | | depends a great deal |
| sad moment. So let's talk about caring for the | | | | on what we might be serving with the cheese. If |
| cheese.As a rule, you shouldn't slice up your hunk | | | | wine is on the list, |
| of cheese before you are | | | | then that may make it a bit easier to narrow |
| ready to use it. Unpasteurized cheese will begin | | | | down a good new cheese to |
| to loose subtlety and | | | | bring home.The rule of thumb for finding cheese |
| aroma once it is sliced and more area is exposed | | | | to serve with wine is: the whiter |
| to the oxygen in the | | | | and fresher the cheese the crisper and fruitier |
| air. So keep them in hunks as long as you | | | | the wine. White wines |
| can.Find out from your cheese vendor, or from | | | | normally go better with more cheeses than reds |
| searching the Internet, what | | | | wines do, but a dry fresh |
| conditions were used to mature your new found | | | | red wine goes very well with soft cheeses, |
| cheese. Storing your | | | | especially goat milk types. |
| cheese in the same conditions is often the best | | | | Light fruity red wines are often the best |
| way to keep it | | | | matches for other cheeses, but |
| flavorful. For hard, semi-hard and semi-soft | | | | the heavier reds are a hard match with cheese. |
| cheeses the normal storing | | | | Sweet wines a great with |
| temperature is about 8-13 C (about 46 degrees | | | | the cheeses that have a high acidity, the |
| Fahrenheit) for example. | | | | contrast in tastes is often |
| Cheese stored in the refrigerator should be | | | | very enjoyable. Dry champagnes a great choice |
| removed about an hour and a | | | | with bloomy white rinds.The matching of cheese |
| half before serving, letting the cheese warm up | | | | and wine is such an old culinary tradition that |
| allows the flavor and | | | | when you are first starting out on the matching |
| aroma to develop.Keeping your cheese wrapped | | | | exploration of these |
| in waxed paper is much better than a plastic | | | | two, try combinations which include cheese and |
| wrap or plastic container. Waxed paper, inside a | | | | wine from the same |
| loose-fitting storing | | | | geographical regions. There are probably good |
| bag will not lose humidity and will maintain air | | | | reasons they make the |
| circulation. Plastic | | | | cheese and wine they do.Personal enjoyment is |
| will often condense air and trap moisture. One | | | | the last and final line of judgment. So enjoy |
| exception to this would | | | | yourself and have a great time exploring new |
| be blue cheese. Mould spores from blue cheese | | | | tastes.Jerry Powell is the Owner of a Popular site |
| spread quickly and easily. | | | | Know as |
| If they stayed on the cheese that would be fine, | | | | As you can see from our name, |
| but they don't, and | | | | we are here to help you learn more about |
| quickly spread to anything close to them. | | | | different kinds of |
| Cheeses contain living | | | | Gourmet food and Wines, Coffees from all |
| organisms that must not be cut off from air, yet | | | | around the world. |