I grew up in NYC where everything went immediately into the fridge, no matter what, or would risk attracting you-know-whats. When we served French or faux-French cheese such as Port Salut, Brie, St Andre, we'd take it out and let it sit for a few hours - but leftovers went back into the fridge. Anything that developed "character" (started to smell funnier than normal or got a bit of mould) went into the bin.
After noticing that my French friends put *no* cheese in the fridge ever - butter, either, unless it's broiling hot out - I realized there must be another way. I've started to experiment a bit, with wrapping cheese in various materials - and storing in different ways. Now when my cheese gets a bit of blue - I scrape it off and continue to enjoy. Is this unhealthy?
I'd be interested in suggestions as to whether there's a right or wrong way to store cheese, opinions on cling film v. wax paper...whether different cheeses shouldn't be stored "together" in the same tupperware (or indeed whether they shouldn't be stored in tupperware at all? Whether cheese ever really goes bad - and whether any should be stored in the fridge (what did people do before there was readily available cold storage?)
Any/all ideas or good sources of info are most welcome...is the "cowsoutside" gentleman out there in Chowland (or cowland!) somewhere...?
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