THE PERFECT SOFT CHEESE (Specialty Food Column

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The perfect soft cheese

A GUIDE TO ALL THINGS CHEESY FROM WA CHEESE WEEK

chaithe Please proof your ad carefully for any errors and confirm your approval by fax or email. PLEASE NOTE: Menu Magazine will not be held responsible for any errors that are not brought to our attention prior to publication. Colours SPECIALISTS may appear different on screen to what will appear in the magazine due to a different printing process. Proof accepted with minor alterations as shown Date: Signature: A soft white mould or washed rind cheese when ripe and oozing gently from its skin is a beautiful thing to behold - soft textured, creamy, flavoursome and a delight to the palate. These tips from some of WA’s best cheesemakers will help you to find and eat that perfect cheese every time. A fresh handmade soft cheese will have a best before (BB) date This is a guide from the cheesemaker as to when they think it will be at its best – about six weeks from when it was made – and the optimum time for the enzymes to do their work. This is not the day it will explode and you have to throw it away. Look to eat it seven days either side depending on your taste. The BB date for camembert and brie is at the 5th week. Beyond six weeks, it may develop an ammonia ‘odour’ and slight surface discolouration. Cheesemakers generally sell their cheeses ‘young’, to give you the opportunity to eat the cheese at your preferred time.

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If you are ready to eat the cheese, buy the one at the front of the shelf – yes, the one that’s marked down Retailers will often begin to mark down the price of cheese four-seven days before the BB date. They usually receive fresh stock once every week or fortnight so will have three or four different dates on the shelf. Always take the shortest date code as this will be the best eating – that means you get the best cheese at the lowest price.

Put it at the back of the fridge and leave it alone If your selection has a long BB date, put it at the back of the fridge in an air tight container and let it ripen. This will give it a perfect environment to mature in, then check it about two weeks from the BB date. Carefully unwrap to check the progress. If it’s not ready, wrap it back up in the paper it came in, and pop it back in the container. Feel free to take a bit off if you can’t wait.

Never wrap soft cheese in plastic Your white mould soft cheese is a living thing and wrapping it in plastic will kill the mould and the cheese will start to deteriorate.

If it’s ready, eat it If you don’t think you can eat it all in one go, then cut off what you want and bring it to room temperature, as it should always be enjoyed at room temperature.

By Howard Crump of Crump Agencies