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Caputo Cheese Market



Soft cheeses, such as chèvres and blues, can crumble with even a skillful stroke of a knife. To ensure accurate, straight cuts, it is best to use a wire. A thin guitar string or dental floss (not mint!) pulled tight between your thumbs works just as well.


Bries and other soft, ripe cheeses with rinds, require a sharp, thin blade that won't stick to the cheese. A paring knife works well. Dip it in hot water to assure a clean cut.   

Hard cheeses like Romano and Parmigiano Reggiano call for a big knife and a firm grip. Use a sharp chef's knife, and be careful and steady. 

Be sure to cut each cheese in a way that will give each person an equal amount of the center and the rind. For example, cut small wheels like Camembert into wedges, from rind to center, as you would a pie; cut log-shaped chèvres crosswise into little disks.

Make sure to clean the knife between cuts so the flavors do not mix.



Serve cheese at room temperature as this will bring out the best flavor, aroma, and texture. Cold cheese has very little flavor or natural texture.


Leave the cheese wrapped while it is warming up, usually for about an hour. When ready to eat, remove any wrappers but leave the rinds in place as this a natural part of the visual appeal and identity of the cheese.

Serve up to four cheeses at a time. Choose cheeses not only for their contrasting flavors and textures, but also for their different sizes, shapes, colors, intensities and milk types. 

Serve cheeses whole and let your guests cut what they need. While cubes of cheese are convenient, they deprive the cheese of its shape and identity and cause the cheese to dry out quickly. 

Arrange the cheeses on a plate from mildest to strongest.

Garnish your cheese plate with nuts, dried fruit, or preserves. Be creative, but don't crowd the plate. Serve fresh fruit, bread and crackers on the side.



Keep cool and humid
Cheese is best stored in a humid, cool environment. The dry air in the refrigerator dries them out. The produce drawer in the refrigerator is an ideal place to store cheese.
Plastic wrap is okay
Cheese is best wrapped in wax paper, parchment paper, or butcher paper, then wrapped over top in plastic. Change the wrap every few days so the moisture can escape. Most cheeses need to breathe in order to release their own moisture.

Separate the stinky cheese
Different cheese can be stored together, although it is a good idea to keep stinky cheeses and blue cheese separate. The harder the cheese, the longer it will stay fresh. High moisture cheeses, such as feta or goat cheese do well in airtight plastic containers.
Clean mold off cheese
Most molds are harmless and can easily be cleaned off a cheese. With some cheeses, the mold is meant to be eaten, such as blue cheese. If you have a hard or semisoft cheese, such as cheddar, that has some mold, you can use a wet cloth to wipe it off, or scrape it with the backside of a knife being careful not to dig the mold further into the cheese. Mold on soft cheeses or any cheese that has been shredded, crumbled or sliced cannot be safely removed and should be discarded.