All About Cheese

Brie & Strawberries

Selecting & Serving

The French Army marches on Camembert. Proof that an army marches on its stomach, during World War I, a round of Camembert cheese was part of the rations pack given to French soldiers.

When choosing Brie or Camembert, look for cheese that gives way under gentle thumb pressure – much like testing for a ripe avocado. When ripe, the rind should look like it is starting to change from a pure white colour to more mottled – this shows that the rind is actively maturing the cheese. Do not be concerned if there is white mould growing on the surface of the cheese as this is a sign that the cheese is alive and maturing well. These cheeses are best enjoyed when fully ripe which is close to the Best Before date.

Soft white cheeses deserve pride of place on a cheese platter but also lend their creamy complexity to many wonderful dishes.

Store it right

Ideally, keep cheese in its original wrapper and stored in the fridge in a separate compartment or a large, sealed plastic container.

Otherwise, wrap in greaseproof or waxed paper and loosely over-wrap in plastic wrap. This way the cheese can continue to ‘breathe’ without drying out.

Make sure to replace the wrapping regularly.