
All About Cheese
Cheeses should be stored at about 54 degrees F. short-term and 39 to 42 degrees F. long-term. Do not freeze cheese because severe cold can make the cheese turn bitter. Wrap semi-hard cheese in foil, plastic wrap or a damp cloth. Wrap cheeses that have an interior mold (Roquefort, blue cheese) in foil. Wrap soft cheeses in parchment paper or a damp cloth. Damp cloths are a tried-and-true solution for keeping cheese fresh, but they must be moistened at least once a day.
—from A Cheese Compendium
Kate's Global Kitchen
Wine and Cheese-Spread Party Planner
- Suggested Cheese Party Menus
- The Fromage Formula: How To Buy Cheese For A Crowd
- Cheeseboard Accompaniments
- Leftover Cheese
- A Cheese-Tasting Party
- Wine and Cheese Combinations
- Wine and Cheese-Spread Party
- Cheese Carving: Zesty Cheddar Shortbread and Cheese and Potato Bites
More Cheese Articles by Kate Heyhoe

Cheese Cookbooks
- The Cheese Bible
- A Cheese Compendium
- Laura Werlin's Cheese Essentials
- The Cheese Lover's Cookbook and Guide
- Cheese, Glorious Cheese!
- Cheese Hors d'Oeuvres
- The New American Cheese
- Parmigiano! 50 New and Classic Recipes with Parmigiano-Reggiano Cheese
- Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager
Cheese Recipes
- Black Bean and Goat Cheese Chalupitas
- Bruschetta and Cheese Platter
- Cheese Sticks (Paillettes)
- Frangelico Figs with Creamy Blue Cheese
- Fried Goat Cheese with Onion Confit
- Herbed Cheese Dip
- Melon and Prosciutto with Goat Cheese and Mint
- Parmigiano-Reggiano Crisps with Goat Cheese Mousse
- Party Cheese Crackers
- Pumpkin and Blue Cheese Galette
- Warm Crispy Goat Cheese Canapes
- Warm Goat Cheese Tarts with Fig Jam and Rosemary
Holiday and Party Recipes (by holiday and date)
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This page modified November 2009