Be good to your cheese.
. So what changed? Mainly, I entered the food industry and found myself surrounded by smart, driven people who knew a hell of a lot more about cheese than I did. When I started listening to their advice, I started getting way more out of my cheese-eating experiences. Best of all, none of that advice is actually hard to follow; it takes just a little more planning and a little extra effort for big, funky-nutty-salty-grassy-creamy all-around delightful rewards.
Most people are pretty good about letting soft, creamline cheeses like brie or Humboldt Fog come to room temperature—otherwise you don't get that deliciously runny, buttery texture—but I can't even count the number of times I've encountered chilled semi-firm and hard cheeses. I happen to live with someone especially prone to committing this particular cheese crime, and it's infuriating. So this is me begging, just one more time: Once you've enjoyed that room temperature cheese, please don't stick it back in the fridge with its edges exposed. A cheese's moisture content is very carefully composed, and once you bring it into your home, you want to try to mimic prime storage conditions as well as possible.
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