"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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