Buy cheese from a person not a refrigerator, preferably from behind the same counter and at the same shop or farmer’s market table, if only from time to time.
If you don’t know the cheese ask for a taste and ask what it is expected to taste like.
Unless you have a cave at home, don’t buy large amounts of cheese without being prepared to nurture it along, give it away, call in a big crowd or toss it.
When serving go for one perfect cheese, three varieties of different tastes, textures and milks, or maybe five. I don’t know why odd numbers work, they just do.
Serve sweetly mild and pleasant table cheeses to children and in-laws.
Truth is, while white wine and sparkling wines can be ok with cheese, beer, cider, apple juice, pear nectar and some whiskeys are usually better pairings than red wines that lose their nuances when you have a mouthful of fat.
Almost all cheeses are best served at room temperature which means leaving them out for at least an hour prior.
Almost all leftover bits are really good in a mix and match mac ‘n cheese.
Wrap cheese in the refrigerator in wax paper, plastic or whatever, but be prepared to scrape off little dry spots or mold, they’re no big deal.
Almost every cheese has a really wonderful story. Know it and tell it.
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