general handling procedures

Did you Know?

"The word "artisan" or "artisanal" implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker's art, and thus using as little mechanization as possible in the production of the cheese. Artisan, or artisanal, cheeses may be made from all types of milk and may include various flavorings." –The American Cheese Society

General Handling Procedures

Handling procedures to maintain the quality of different cheeses.

Fresh Cheeses

All fresh goat cheese should be kept as cold as possible without freezing (33°–35°F). To open a disk of fresh chevre, peel back from the top right corner where the two layers are separated and work around the circumference to gently dislodge the disk. If you have a bit left, wrap tightly in plastic wrap and place in the coldest part of your refrigerator.

Bring the portion you plan to serve to room temperature to enjoy the depth of flavor.

Ripened Cheeses

To maintain original condition: keep cheese cold (33°–35°F) and wrapped in waxed paper. Never use plastic wrap – ripened cheeses need to breathe.

To speed ripening: place in a warmer part of refrigerator and increase humidity.

To serve: Remove from the refrigerator only the portion you plan to serve, and bring to room temperature. Rewrap in waxed paper.

Firm Cheeses

To maintain original condition after cutting: keep cheese cold (33°–35°F) and wrapped tightly in plastic wrap to prevent drying.v

Serve at room temperature, removing only what you plan to serve from the refrigerator.

Creamline Cheeses

To serve: Remove from the refrigerator only what you plan to serve and bring to room temperature.

To maintain original condition after cutting: keep cheese cold and wrapped tightly in plastic wrap to prevent drying.