Tips – Cheese Should Breath

Posted by Brenda Hill | Cheese, Recipe tips |

Cheese Should Breath
It is important for safety and taste to store cheese properly.

Store cheese in the closest to a “cellar environment” you can create. Cheese is happiest at 45-60 degrees. We use our wine coolers because of air circulation and high humidity.

If storing in refrigerator, place wrapped cheese, in a drawer, not on the door. The best wrapping is waxed or parchment paper, taped closed. The cheese paper you wrap your cheese in is a good product, allowing cheese to breathe. We found this product in France and in fine cheese shops and markets in the US.

Storing cheese is not an issue with the cheese-loving Hill Team as it doesn’t last long. Ideally, buy less cheese more often.

Maralyn D. Hill and Brenda C. Hill
International Food Wine & Travel Writers Association
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About The Author

Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.