Selecting and storing
• Look at the outside appearance of your cheese: it shouldn't be cracked, dry, bruised or misshapen. When buying precut cheese from a supermarket, shop where there's a high turnover. Look for best-before dates on prepackaged cheese.
• Seek out the best cheese shop and get to know the people behind the counter; let them acquaint themselves with your tastes so that they can make recommendations.
• At a specialty shop, you should be able to sample a cheese, unless it is sold whole.
• Specialty aged cheeses are best eaten shortly after purchase; because cheese needs air, if storage is necessary, wrap in paper or the original wrapping - not plastic wrap - or place in a sealed plastic bag with plenty of air in it.
• Remember that cheese, especially artisanal, is a living thing: too-cold temperatures will inhibit natural aging, thus allowing quicker deterioration. Factory-made cheese is less affected by cold temperatures.
