Should Certain Cheeses Be Served At Certain Temperatures?

Congratulations! A party is coming up and you've planned the perfect evening of fun. You have chosen the best drinks and paired them with some fantastic appetizers. You've even hunted and foraged for all sorts of unique and flavorful cheeses from across the globe to entice your guests to try. Now all you have to do is figure out some of the best ways to serve them. Here are a few pointers to get you on your way.

First of all it's best for the flavor of all varieties to serve them at room temperatures. I'm not talking swimsuit climate, but a solid 60-70 degrees is perfect. And you don't want to serve them straight from the icebox, either. It's best to get your cheese out of the cellar or refrigerator at least thirty minutes before the guests arrive, preferably sixty. You don't have to open and slice each type till close to serving. Letting the cheese warm to room temp gives it time for the natural flavors to ripen and build, thus providing you and your friends a more complex and rich tasting.

This is especially important with unique artisan styles. Camemberts and Limburger have all sorts of subtle flavors that only really show themselves when they're served in warmer atmospheres. Soft Bries are bland and muted when served cold, but turn into delicious combinations of fantastic flavors when allowed to sit at room temperatures. They also become much easier to spread and enjoy.

If you notice that the cheese has started to get soft, oily or moist it is probably too warm. If this happens the taste will start to grow musty and less favorable. I like to toss mine back in the refrigerator for fifteen minutes or so just to regain the texture but keep the flavor. Also if they're left in the air you'll notice hardening. It's best to provide covers to your trays to prevent this. Most your specialty types last longer in room temperatures then general brick cheeses.

It's important to understand good cheese, like wine, is alive. These enzymes are suspended from motion in cold temps and therefore you are left out of tasting them. Most wines aren't meant to be served straight from the ice box either. If you've taken the time and trouble to get unique varieties, go the extra mile and let them warm to the task of teasing your taste buds and you're sure to be happier for it.