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Believe it ir not slicing cheese isn't as easy as it sounds! Cheeses crumble, break and squash so the right tools are essential.
Soft, crumbly cheese can disintegrate with even a skilful stroke of the knife so to ensure an accurate straight cut, use a thin guitar string or non-flavoured dental floss pulled tight between your thumbs works just as well.
The texture of grated cheese adds intensity and variety to to pasta, pizza, jacket potatoes, sandwiches and salads. Grating is also a great way to use small pieces of cheese that haven't been eaten. Save bits of cheese that may have gone hard or dry in a plastic bag in a refrigerator and grate them to use in sauces and cheese-based dishes. Don't be afraid to mix different types of cheese that you have left over - this just adds more variety and flavour!
A plate of cheese can make a ploughmans lunch, a prelude to dessert or a delicious supper. The golden rule is to keep it simple!
A single plate for the table, passed around, is more convenient and economical than a separate plate for everyone. Two ounces of cheese per person is plenty - don't overwhelm your guests. Either serve one perfect cheese, two for a contrast or three to explore different flavours and textures - five is pushing it.
Garnish your cheese plate with nuts, dried fruit or a little chutney or preserves but don't crowd the plate. Let cheese come to room temperature before serving. Only then can cheese reach its perfect flavour and complexity. Serve the cheese with bread and crackers and fresh fruit on the side.
Cheese continues to ripen until it is eaten. After serving, any left over cheese should be re-wrapped and placed in the cheese or vegetable compartment of your refrigerator. These drawers are designed to provide extra humidity and prevent your cheese from losing its precious moisture. Even better, create a humid microclimate in your refrigerator by storing your cheese in a lidded terracotta pot or tupperware box.
Parchment paper is the best material for wrapping cheese at home because it is more permeable than a plastic wrap or foil, allowing the cheese to continue to age at a natural rate. Aluminium foil is preferable to using cling-film, which can give your cheese a plastic flavour. Zip-close bags should be closed only part way to keep in the moisture while the cheese continues to breathe.
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