Tip of the Week

24 January, the Chefs Tip of the Week from the Virginian-Pilot is: Chill cheese well before slicing or spreading. Now I can’t understand chilling a soft cheese like a young chevre with the consistency of a cream cheese to spread it but I can understand freezing it so it doesn’t fall apart when slicing so you can do something like breading and frying it for use in a salad. I consulted http://www.wisdairy.com/AllAboutCheese/Entertaining/CuttingAndServing.aspx , while they do suggest chilling most cheeses to help keep clean lines and for easier handling they suggest slicing hard cheeses such as Parmesan at room temperature.