SWANSEA BAY Food section August 09

Chalk and cheese?
Are you one of those criminals who buys cheese in the supermarket and bungs it in the fridge straightaway? Do you eat it while it is still cold? Is your Camembert chalky, your Dolcelatte dull and your cheddar hard and tasteless? This article is aimed at you and at all those who want to get the full flavour out of your cheese.
Chris Leach, chef-patron of Slice restaurant in Eversley Road, Sketty serves up a cheese board of luscious Welsh cheeses in peak condition. Because good cheese is live, you arrest its development when you refrigerate it. In order to achieve Chis’ standards of presenting a cheeseboard at a precise stage of perfect ripeness every time, you
need to store your purchase correctly and remove it from the fridge at least two hours before serving. It’s not rocket science. Just follow these tips to do justice to the quality cheeses you purchase:

Chris Leach’s top tips for a perfect cheese board

DON’T
X Serve cheese straight from the fridge
X Store cheese wrapped in cling film
X Take out more cheese than you expect to use

DO
 After purchase, remove cling-film wrapping
 Refrigerate cheese (individually) in Tupperware boxes
or wrapped in greaseproof paper or alufoil.
 Do not store with strong smelling foods—cheese absorbs smells easily
 Remove from fridge at least 2 hours before serving
 After use, refrigerate leftovers as soon as possible