|Posted by Maddie on August 18, 2014 at 9:50 PM|
Being at college has greatly reduced my exposure to cheese. Back home in Manhattan, I lived across the street from a gourmet cheese shop. After high school each day -- it literally was every day --I visited the cheese shop in search for a cheese I haven't tried (which was rare) or chose one of my old favorites that I was craving in class earlier that day. Whatever the cheese, I've always bought in small quantity, asking for roughly .225 to .25 pounds. I have a weird habit which drives my parents crazy. I like to finish cheese I buy the day of. This is why I ask for the minumum weight the cheese monger will cut for me. The cheese just tastes fresher! My refrigerator is not calibrated to optimize cheese freshness because it's busy keeping leftover meat fresh for tomorrow's dinner, which unfortunately makescheese firmer than it's supposed to be. If I really can't finish the entire wedge, then I have no choice to put it in the refrigerator. But, tomorrow then becomes a waiting game: I need the cheese to sit out at room temperature for roughly 30 minutes (longer for harder cheeses) so I can get the exact consistency I want. But, its always worth the wait.