You might think you know how to enjoy cheese ... but are you missing out?
You’ve Been Eating Cheese Wrong—Here’s the Right Way to Enjoy It
Published on May 08, 2025
The world of cheese is vast, from the crumbliest cheddar to the butteriest Gouda to the softest Camembert. There are thousands of different types of cheese, each one with its own distinct, special characteristics. We’re getting hungry just thinking about it! But how can you be sure you’re truly experiencing all that your cheese has to offer? Are you unlocking its full potential, or have you been depriving yourself of the full cheese experience? Because—gasp!—there is actually a wrong way to eat cheese, and chances are, you’re guilty of it.
To find out the right way to eat cheese, we consulted with two experts in the field to find out what common missteps casual cheese eaters make and the simple techniques that will exponentially upgrade your cheesy enjoyment. Read on to find out to learn these potentially life-changing food facts. (Hey, cheese is important!)
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What common mistake does everyone make when eating cheese?
If you’re in the habit of eating cheese directly from the fridge, you’re not alone—but you are making a big mistake. We know that it’s hard to be patient when that sort of deliciousness is literally within reach, but according to Cathy Strange, an ambassador of food culture at Whole Foods Market, patience is the key to enjoyment. “Cheese is alive,” she says, “and as it warms up, it activates the molecular structure, allowing the aromatics and the consolidated flavors to open up.”
The second-biggest mistake? Anne Reese, co-owner of Black Radish Creamery in Columbus, Ohio, says that many people who are new to fine cheeses often discard perfectly good portions without realizing it. “Edible rinds often get scraped off and thrown away simply because people aren’t sure they’re meant to be eaten,” she notes. “And when a bit of mold appears, many assume the whole wedge is spoiled.”
While mold isn’t pleasant to eat, its presence should not doom your cheese to the trash. “Most firm or semi-firm cheeses can continue to be enjoyed by simply scraping the surface off the moldy spot, leaving the rest safe and delicious to enjoy,” says Reese.
What is the best temperature to eat cheese?
So if eating cold cheese is out of the question, what exactly is the “right” temperature? The ideal serving temperature varies depending on the type of cheese. Strange advises the following:
Fresh cheeses
Cheese like chevre, cottage cheese and mozzarella are best enjoyed soon after removing them from the refrigerator, ideally within 30 minutes. Their bright, clean flavors are most vibrant when slightly chilled.
Soft and semi-soft cheeses
Varieties like brie, young Gouda, Monterey Jack and young Manchego shine when brought to room temperature. This allows their subtle flavors to fully develop. How long this will take depends on the size of the cheese and the ambient temperature of the room, but expect to wait at least 10 minutes for small pieces and up to an hour for large hunks.
Hard cheeses
Firm cheeses like cheddar and Parmesan should also be brought to room temperature, which unlocks their complex and often nutty notes. This can take anywhere from 30 to 60 minutes, so plan to take your cheese out at least half an hour before serving.
One important note: Strange cautions that “oxygen is not always a friend” to firm cheeses, so keep them covered with parchment or waxed paper while they warm up to prevent drying out.
What is the best way to store cheese?
When it comes to cheese, proper storage is crucial to maintain quality and prevent premature spoilage. One surprising pro tip? Both experts advise against using plastic wrap—yes, the stuff it often comes in at the store. “Avoid storing in plastic whenever possible,” says Reese. “Some cheeses tend to pick up the notes of the plastic. It will also reduce the shelf life by preventing it from having access to breathe.” Most cut cheeses purchased from a reputable cheesemonger will be wrapped in breathable paper, but if not, transfer it from plastic to parchment when you get home.
Strange recommends keeping cheeses in the refrigerator’s crisper drawer, wrapped in breathable materials like parchment or waxed paper. Alternatively, Reese recommends specialty cheese paper (similar to parchment paper), which you can often purchase in boxes at specialty food shops. The goal is to create a protective environment that allows the cheese to breathe while preventing it from drying out and absorbing unwanted odors. Now you’re ready to enjoy your next helping of cheese, crackers and whatever else you want to snack on!
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Sources:
- Cathy Strange, ambassador of food culture at Whole Foods Market and global cheese expert; interviewed, May 2025
- Anne Reese, co-owner of Black Radish Creamery in Columbus, Ohio; interviewed, May 2025
