Cheese Rules

* You can judge a cheese by its rind or crust. Up with natural rinds: buffed, brushed, washed or cloth-covered. Down with plastic, paraffin (wax) and paint.

* The edibility of a soft cheese’s rind is a matter of taste.

* The harder the cheese, the longer it will stay fresh in the refrigerator. Semisoft cheeses will usually be fine for several weeks. Cut pieces of soft cheeses will last less than two weeks.

* Cheese must be brought to room temperature before it is served. Cold cheese has little flavor and an unnatural texture. Leave the cheese wrapped while it warms up. Depending on the temperature of the room, this should take no more than an hour.

* In recipes, cheese should always be incorporated toward the end.

* Cheese is best stored in the refrigerator as close to the bottom of the appliance as possible; the vegetable compartment is ideal. Wrap it in aluminum foil, wax paper or plastic wrap; the cheese will be able to breathe and further develop without drying out.

--From “Steve Jenkins Cheese Primer”