it...receiving a box of Wisconsin Artisan cheese in the mail
We want you to
enjoy every bite of your handmade cheese selections.
Q. What do I
do when the cheese arrives?
A. Refrigerate the cheese after opening the
box..better yet, eat some!
Q. How do I
store my cheese?
A. You may receive your cheese wrapped in
specially designed cheese paper, which we recommend reusing.
This paper protects the cheese while allowing it to breathe.
If you need to re-wrap, try waxed paper taped tightly closed.
As a last resort, plastic wrap is fine, but don't forget about your
cheese, it's a living breathing organism. Also, we like to
keep cheese in the crisper, which is warmer than the rest of your
refrigerator. We recommend you wrap your blue cheese in
Q. How do I
serve my cheese?
A. Always remove your cheese from the
refrigerator at least an hour before serving. You'll want
your cheese at room temperature. Provide separate knives or
serving utensils for each cheese so you don't mix the
flavors. We like cheese with plain bread (baguette) or water
crackers, but you can jazz it up with fruit breads and garnishes
like dried apricots, Door County cherries, Medjool dates, dried
cranberries, fresh sliced apple or pear, fruit chutney or local
Q. How long
can I keep my cheese?
A. That depends on the cheese, but soft cheeses
like Petit Frere are best consumed within a week to ten days.
Harder cheeses like Dunbarton Blue and Gouda can be kept three to
four weeks. If you see a little green mold, never fear!
Just scrape off/slice below the mold-it won't hurt you, or the
flavor of the cheese, and it beats tossing the whole piece out.
Q. How do I
serve an "Extra Aged" cheese?
A. If you enjoy an "extra aged" cheese these
Wisconsin Artisanal cheeses that are manufactured by hand using the
traditional craftsmanship of skilled cheesemakers. As a
result, your aged cheese will not be cut in the normal "cheddar"
way. We suggest you keep your cheeses in wedges and allow
your guests to cut as they wish-slicing through to the center to
enjoy the full flavor of the cheese. Crumble is good!
Q. How do I
store and cut artisan meats?
A. Salami is often served with the peel left
on. However, the peel can be difficult to chew or tasteless
so you may
prefer removing it. Cutting salami very thin will make the
peel easier to eat. To remove the peel, use a sharp knife and
allow the salami to get to room temperature for easier cutting and
it brings the salami to its peak flavor. Cut off the tip,
score the salami lengthwise along as much of the salami you plan to
eat, and the peel off that portion of the peel by getting your
fingernails under the scored edge and slowly pulling it off. It
often takes several tries, particularly when the peel is dry and
brittle. You can moisten the skin by keeping the salami in a
plastic baggy for several hours or by wetting it with a wet paper
towel for about a minute.
Start with 3-5 different cheeses on
your cheese tray. You can arrange by the cheese type, similar
flavors or texture, or by eye appeal. Many of our Wisconsin
Artisan Cheeses have colored rind or texture that will add interest
to your cheese flight.
How much to buy? Plan
on 2-3 ounces per person if it is for an appetizer or cocktail
hour. If you are serving as a main food, then plan on about
4-6 ounces per person.
up your presentation! Shapes add interest to your cheese
flight - use your creativity to cut your cheeses in wedges, chunks
or varied shapes.
Complete your cheese flight with
fruits like grapes, apples, pears, apricots, or figs. Stay away
from citrus fruits, which are too sharp, and tropical fruits, which
are very sweet. Other great options include spring onions, celery,
crisp greens (e.g. Arugula), radishes, long leaf lettuces, cherry
tomatoes, or nuts.
Choose fresh, crusty style breads or
crackers like Potters Crackers or Effies to enjoy with your
Present Your Cheese In Style Choose a wooden tray, marble
platter, slate, or cheese board that can be any shape or size that
you choose. You could even cover with crisp greens or grape
leaves for a beautiful artisan touch!
Go European! Although
cheese is often thought of as an appetizer, think about trying a
cheese plate after dinner has a classy way to end a meal. Serve
several varieties on individual plates (approximately 1-2 oz. per
serving). You can also place larger pieces of cheese on a
serving platter and let your guests serve themselves.
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