March 1, 2006
RH Staff
| UPDATED CLASSIC: The cheese course at Sanford Restaurant in Milwaukee comes with pressed fruit bread and cranberry chutney. |
The Wisconsin Milk Marketing Board (WMMB) offers guidelines for serving cheese courses in its brochure, The Cheese Course. WMMB also suggests storage ideas, and more, in Cheese Storage Tips for Foodservice Professionals. Visit the website at www.foodservice.Wis-Dairy.com to get more details and tips.
Rindless Cheeses (fresh Mozzarella, Chevre, Feta): 35°-39°F. If purchased in plastic container, cover tightly after opening. Wrap Chevre in foil or parchment paper and store in tightly sealed plastic container.
Other Rindless Cheeses (Muenster, Cheddar, Swiss): 40°F-45°F. Wrap in parchment or waxed paper, then in plastic wrap to retain moisture. Avoid direct exposure to plastic wrap.
Natural Rind Cheeses (Semi-hard and hard grating cheeses like Parmesan, Asiago, Aged Provolone): 40°F-45°F; after cutting, wrap tightly in plastic wrap to prevent moisture loss.
Washed Rind Cheeses (Gruyere, Italian-Style Fontina, Brick): 40°F-45°F; wrap in waxed or parchment paper, store in plastic container with a few holes for air circulation.
Bloomy Rind Cheeses (Brie, Camembert): 40-45°F; protect cut surfaces by covering with parchment paper, then wrapping in original wrapping, or in a sealed plastic container with a few holes for air circulation.
Blue-Veined Cheeses (Gorgonzola, Blue Cheese): 40°-45°F, wrap in aluminum foil, such as the cheese's own packaging, after cutting.
WISCONSIN MILK MARKETING BOARD
You May Also Like
