Long and good life to our cheeses

How to keep cheese is a very important, sometimes tricky business, and a number of basic rules must be followed. First and foremost, fresh cheeses should be purchased and eaten as soon as possible after production, as they do not keep for long, so it is unwise to buy too much at the one time; it is much better to buy carefully and in moderate amounts, according to the needs of the moment. Only mature cheeses can be bought and preserved vacuum-packed.
Cheeses should be kept in a cool, humid, ventilated place, ideally at a temperature of between 6 and 8 degrees. In the fridge, they should be placed in the vegetable compartment, in their original packaging or in a plastic container, better still if wrapped in aluminium foil or cling film.
Cheeses should be removed from the fridge a couple of hours before serving so that they can reach the right temperature for eating. Serve them with the rind and let guests help themselves to the type they prefer, because the part nearest the rind is usually the tastiest.
There is some debate among experts as to whether cheese should be eaten with or without the rind. Some believe that the rind of soft cheeses, such as those covered with white mould, known as flowered rind, should certainly be eaten; others are of the opinion that the rind is always contaminated in some way and should therefore be removed.
So it is up to the individual to decide how to enjoy his favourite cheese.

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