- Keep cheddar in the refrigerator, wrapped in plastic.
- Before serving, let the cheese sit in the kitchen for an hour to take the fridge chill off - its wonderfully complex flavor is best savored at room temperature.
- Serve cheese on a sturdy, flat wooden or marble platter.
- For cutting, use a sharp chef's knife with a strong handle you can bear down with. Better still is a knife specially made for cheese with an angled blade (textured to prevent slippage) that keeps the knuckles off the cutting board.
- Cheese planes, those flat metal implements with a blade opening in the middle of the face, are good for slicing a thin leaf of cheddar. These should only be used on brick or bar-shaped cheddars.
- Wheels of cheese should be cut with a sharp knife into wedges.
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
