[Sca-cooks] Cheese, warm or cold (was: Sca-cooks Digest, Vol 6, Issue 61)

[lilinah at earthlink.net]

Magdalena wrote:
>   But, I can't figure out what people find
>appealing about eating chunks of cold cheese.

And Alex Clark/Henry of Maldon replied:
>You're certainly not the only one who dislikes cold cheese. According to
>_Professional Cooking_ by Wayne Gisslen (John Wiley & Sons, 1999),
>nobody is expected to like it:
>
>"*Serve* *cheese* *at* *room* *temperature*. This is the single most
>important rule of cheese service.
SNIP

When i lived in France, i discovered that the French did not keep 
their cheese in the refrigerator. They usually didn't keep the butter 
in the fridge either, but in a butter dish.

Note, however, that they didn't by humongous amounts as we generally 
do (buy in bulk, store in a cold place - i confess that i buy a pound 
of butter at a time and keep it in the freezer, taking out a stick 
when i will use it). They generally bought fresh foods every day, so 
they didn't buy large amounts. Cheese keeps for a number of days, 
butter several days - but remember one only buys enough to last a 
couple days. And they certainly bought bread fresh just before every 
meal - half day old French bread (in France) is no longer edible, but 
you could probably bash someone over the head with it.

Anahita
still catching up