For a while there I would cut nice wedges from my cheese wheel of brie or camembert. Until I realized that doing so only made for a greater chance for the cheese to spoil if the entire wheel wasn’t consumed at once. Now I cut long wedges from the center, making sure to squeeze the two open sides back together in order to reduce the surface area exposed to air, and therefore to spoilage. Great little trick that I picked up from David Lebovitz.
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