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Figured out last week that I was cutting my cheddar way too cold
Honestly I always pulled cheese straight from the fridge and sliced it into sad little cold bricks. Last week I let a block of aged white cheddar sit out for 30 minutes while I set up crackers and grapes, and the difference was night and day, it actually tasted like something. Turns out cold mutes the flavor and makes it crumble weird too. Anyone else have a snack plate habit they only fixed by accident?
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jakep2422d ago
Is 30 minutes really the magic number or did you just get lucky with a better block? I've eaten plenty of cold cheddar that tasted perfectly fine, so I'm not sold that temperature is the big villain here.
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