"Jamais dans le réfrigérateur!," la fromagère firmly stated as I was buying this wedge of Tome du Ramier at the Pari Fermier market today.
Concerned by that advice, I told her that our apartment was often quite warm. "Better it is kept too warm than too cold," she replied.
And as much as I would love to experiment with how long I could leave this cheese sitting out at room temperature before it starts to decompose, I highly doubt that it will be around long enough to find out!
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6 comments:
Exactly.
Cheese at room temperature becomes tastier. I take mine out and put under a cloche at least four hours before serving. If not eating it the day you're buying it, I would not leave it sitting on the counter.
Dvora
:)
Joanne
I too am a firm believer in room temperature cheese! Cold cheese has no flavor.
The good thing about having handy crèmeries everywhere is that you do not need to stock cheese. Therefore no need to chill it.
Is this a new cheese to you, to add to your list, or an old favorite?
spacedlaw
Very true!
Emm
This is a new one to add to the list.
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