Cheese, please, Louise! 

Hunkering down for the winter with a good chunk of cheese is just what the doctor ordered

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• Cheese is also best when stored in your fridge as close as possible to the bottom – the fruit or vegetable compartment is ideal. Wrap it in aluminum foil, waxed paper or plastic wrap so it can further develop without drying out. Whatever you do, keep your cheese out of the freezer. You wouldn’t freeze a nice wine, would you?

• Most cheeses taste best aged past their bland youth, but before they’ve reached sharp maturity. Those still blushed with youth are not very interesting; overly sharp aged cheeses are good as condiments and not much else.

• Bring cheese up to room temperature before serving to bring out its finest texture and flavour. Leave it cozily wrapped while it warms up.

• Choosing the right cheese/wine partnership is not a big deal. Neither should overwhelm the other. Simply put, a great cheese will make an average wine seem fantastic, while an average cheese will relegate a great wine to mediocrity.

The big cheese

in 1802, a cheese maker after "big publicity" delivered a round of cheese weighing 1,235 pounds to U.S. president Thomas Jefferson. People took to calling it the "big cheese", a name that has stuck for something important.


Glenda Bartosh is an award-winning freelance writer and editor who could never bring herself to say "cheese" when her photo was snapped.

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