You Might Be Eating Your Cheese All Wrong, According to Cabot

Cheese is a classic favorite, whether you're snacking on it or creating an impressive charcuterie board for guests. But we recently discovered that many of us may not be serving it the right way.

After chatting with the cheese experts at Cabot, we were surprised to learn that one of our biggest mistakes had everything to do with the temperature of our cheese.

The Best Way to Serve Cheddar Cheese

Taryn Ruf, a certified cheese professional and retail store manager at Cabot Waterbury, says that Cheddar cheese tastes best when it’s allowed to sit out of the fridge for a bit. This not only brings out its full flavor but also improves its texture.

"To truly experience the full flavor of cheese, it should be served at room temperature," says Ruf. "This allows the volatile organic compounds, which are responsible for the cheese's taste, to be released as you eat it."

The best way to do this is by taking the exact amount of cheese you plan to serve out of the fridge an hour before you’re ready to eat it. Ruf recommends leaving it on the counter covered loosely with a wrap or lid to prevent it from drying out. She also advises against pre-cutting cheese, as it’s easier to slice at room temperature and helps prevent it from drying out due to excessive surface area exposure when cut straight from the fridge.

Ruf also emphasizes the importance of not repeatedly taking cheese in and out of the fridge. Doing so not only compromises its quality and flavor but can also pose food safety risks.

Gina Accorsi, a Cabot cheese grader since 2018, shares Ruf’s view, noting that "there are scientific reasons why people experience more flavor when Cheddar is at room temperature rather than cold." She adds that with firmer cheeses, it's key to let them "gradually warm up from fridge temperatures for just a short time" to provide a "more intense sensory experience."

While it’s beneficial to let cheese warm up a bit before serving, Accorsi also cautions against leaving it out for too long. "Exposing Cheddar to room temperature for too long or allowing it to get too warm can lead to sweating, oxidation, and a softer texture than preferred."