Cheese board - which should be served cold, and which should be left out for a while?

Counting_Pennies_2

Would any one be able to let me know which cheeses on the cheese board should be left out of the fridge, and if so how long. Also which ones should be served straight from the fridge.

Would hate to serve the cheeses (which cost the earth!) at the wrong temperature.

Also does anyone know which ones should be on the board. I have brie, stilton and cheddars, but also some other varieties. Is there a must have that I have missed?

Thanks

Penelope_Penguin

If I serve cheese, I take them all out of the fridge a good 2 hours in advance. I cover with a clean teatowel and keep in a cool place.

What you "should" serve is what you like When the deli in my town closed down, I found that the big Tesco (in York) has a great selection. Thyey usually allow you to taste and see what you like best.

HTH, Penny. x

HariboJunkie

I keep hard cheeses like cheddar in the fridge and soft ones like brie, camembert and goat's cheese under a cheese dome. The softer the brie the better imo.

As Penny says, just serve what you like but I usually do a nice cheddar, stilton, brie, cambizola and applewood smoked.

floyd

Go to the downloads section of here and there is lots of info, http://www.liverpoolcheesecompany.co.uk/contact.htm they are my local cheese shop and they are very knowledgable

maypole

I always serve all cheese at room temperature, it tastes so much better/

Penelope_Penguin

I like a goats cheese, Cornish Yarg (it's and matured wrapped in nettles), Yorkshire blue, Yorkshire feta, Lincolnshire Poachers, and a mature Wensleydale.

I like to buy local Well, until the start making Yarg in York

OMG - just found this site - Haribo - take a look at the bottom of the page to what they say about Applewood :eek:

Penny. x

HariboJunkie

Penelope_Penguin wrote: »

OMG - just found this site - Haribo - take a look at the bottom of the page to what they say about Applewood :eek:

Penny. x

Bleurgh. :eek: S'okay though. Only OH eats it.

Lord_Lardington

I’m currently having difficulty not wolfing down pound after pound of Castello blue cheese (I get mine from Tesco but I think everywhere has it) and I must say I do prefer it chilled. I like a lot of cheese at room temp but like this one a bit cooler. Similarly with Dolcelatte (which I have even more trouble resisting) I like it coooool.