Cheese TIps Print
A helpful collection of how to store and slice cheese.
Storing Cheese
- Refrigerate cheese between 34° to 38°F.
- Store Cheese away from other aromatic foods because it absorbs flavors.
- Store cut pieces in clean, airtight containers or tightly wrap them in barrier plastic wrap. Use new wrap each time you handle a piece of cheese.
- Rotate stock on a first in, first out (FIFO) basis.
- Turn full wheels of soft-ripened and blue-veined cheeses weekly to ensure moisture distribution.
Slicing Cheese with Knives
- Double-handled knife for large styles of firm and hard cheeses.
- Chef’s knife for soft and semi-soft cheeses.
- Brie knife
- Cheese planer for shaving hard cheeses.
- Spreader for soft cheeses.
- Paring knife for scoring and for cutting small pieces of cheese.
- Parmesan knife for hard cheeses.
Slicing Cheese with Wires
- Hand wires for firm and hard cheeses
- Fish line cutter for soft, semi-soft and firm cheeses.
- Cuber for slabs, sticks and cubes, efficient for portion control.
- Slicer for slicing semi-soft to firm cheese and shaving hard cheeses.
Fun fact…
Wisconsin became the first state to grade it’s cheese for quality.
*All cheese information provided by Wisconsin Cheesecyclopedia
