Beyond cheddar: tips from a cheese maker

“[Cheesemaker David Frisone Strenio] recommends refrigerating blue cheeses, softer varieties, and those you don’t intend to eat for a few days, and sometimes keeps hard cheeses on the counter. Refrigerated cheese should still be taken out a little while before serving — its flavors and textures will be more fully appreciated at room temperature. ‘Keeping it cold just numbs it,’ Strenio says.”