If you've taken the time to meticulously curate the cheese selection for your next platter, make sure you bring the same energy to serving the cheese as well! Offering your guests the opportunity to enjoy a cheese platter in a stress-free and attractive way will have them asking you where you learned your cheese cutting skills. Impress your family and friends with these fool-proof tips for cutting and serving cheese:

1. Always serve cheese at room temperature. Take your cheese out of the fridge 30-45 minutes before serving to allow the cheese the warm up, so that your guests can experience the full spectrum of flavor and texture, as the cheesemaker intended. 

2. Account for 1oz of cheese per person, per cheese. This can be adjusted based on your preferences and how much other food is being served alongside the cheese platter. 

3. Choose the right tool. The Formaticum Mini Knife Set offers a variety of different knife styles to tackle every style of cheese easily, right from your own kitchen. Here's how to use each knife:

• A general cheese knife will easily cut firm or hard cheeses, like Manchego or Gruyere. You can cut these cheeses into even triangles or batons, and you can use the tip of the blade to create rough chunks of more granular cheeses like Parmigiano Reggiano, aged Gouda, or cheddar. 
• A soft cheese knife is best for cheeses like Brie, Epoisses, Camembert, Taleggio, or Robiola. The hollow blade helps prevent the paste from sticking, so you get a smooth cut, every time. Soft cheeses can be placed on a platter whole, with the appropriate knife alongside it, so that guests can serve themselves the amount they want. 
• A blue cheese knife will easily cut delicate blue cheeses without making a mess, due to the very thin, offset blade. You can either serve a piece of blue cheese whole, or you can create small crumbles. 
• A cheese spreader knife is perfect for serving gooey cheeses like Vacherin Mont d'Or, Harbison, or Serra d'Estrella. These cheeses can be served with the top rind removed so that guests can scoop out the paste to spread on bread or crackers. 

4. Take care of your cheese tools as well as you take care of your cheese! Our Mini Cheese Knives are made of stainless steel and Italian walnut, so please don't put them in the dishwasher! They should be gently hand washed with soap and water, and allowed to air dry. When the knife is completely dry, you should occasionally oil the wooden handles using a food-safe oil to keep them smooth and shiny. Use a small drop of oil, rub it generously over the handle, and wipe off any excess. Allow the handle to dry again before using. 

The colder weather means one thing for cheese lovers: Raclette season. If you haven't tried this iconic melty, funky, dish, now is the perfect time! Originating in Switzerland around the 13th century, the name “raclette” comes from the French word “racler,” which means “to scrape," referring to how the cheese is traditionally melted and scraped onto a plate of potatoes, roasted vegetables, and various meats. Raclette was originally created by Alpine shepherds as a way to preserve surplus spring and summer milk so that it could be enjoyed and utilized during the harsh winters when milk was scarce. Today, Raclette is made and enjoyed all over the world, most notably in the Alpine regions of France and Switzerland.  This washed-rind cow's milk cheese is the perfect balance of nutty and funky, and when melted, becomes a silky, luxurious treat. 

So, how do you decide which Raclette(s) to try when there are so many different and delicious options? Well, here at Formaticum, we've done the hard work of trying many different Raclettes so that we can help you make this very tough decision. Here are the most popular types of Raclette you will find at the cheese counter or section of your grocery store:

- Swiss Raclette 
- French Raclette
- Domestic Raclette (look for Reading Raclette from VT or Alpinage Raclette from WI)
- Flavor-added Raclette (popular flavors include truffle, peppercorn, chili, and herb)

If you're hosting a Raclette party, we recommend serving a minimum of 2 different varieties to keep things interesting. Our favorite combination is 2 classic Raclettes from the above categories, and at least 1 flavored Raclette. 

Once you've chosen your Raclette varieties, how do you know how much to serve? We recommend accounting for 1/2lb per adult as a main course, or 1/4lb per adult as an appetizer. If you are using a personal Raclette grill, you can ask your cheesemonger to slice it for you, or you can use the Formaticum Soft Cheese Knife to help you get the perfect thin slices that will melt evenly and slide off the grill like silk. 

Don't forget to wrap any leftover Raclette in Formaticum cheese paper to keep that beautiful flavor fresh, ensuring that you experience the full flavor of those lush Alpine pastures, as the cheesemakers intended. 

There is no better way to maximize your experience at a cheese counter than by interacting with your cheesemonger and utilizing their knowledge and passion to create the perfect holiday cheese platter. Cheesemongers are a treasure trove of information with an almost encyclopedic knowledge of the products in their case. They are a huge resource to customers who want to try something new, expand their palate, or are in search of something specific. They know which cheeses are in peak condition and are always excited to tell you about their current favorites.

If you didn't know, cheeses are a seasonal product, and winter is one of the best times to try a special cheese for the holidays. From the thick and luscious, woodsy and bacony paste of spruce-wrapped Rush Creek Reserve to the slightly smoky, caramelized onion flavors of a Gruyere Alpage, to creamy, buttery truffle-infused Brie, your local cheesemonger is ready and willing to cut you a piece.  

Next time you're at a cheese counter, strike up a conversation with your cheesemonger and ask for a sample of your next favorite cheese. By doing so, you can expand your cheese knowledge, and create a perfect holiday cheese platter that will impress your guests and satisfy everyone's taste buds. And don't forget to grab a carton of Cheese Storage Bags to keep your leftover cheese fresh until it's time to make the next platter! 

One of the most common questions we get here at Formaticum is, "how long will my cheese last?" and we're here to answer that question for you! The answer is….there is no one right answer. Cheese is a living, breathing product, and a gastronomic miracle, and there are a variety of factors that affect a cheese's shelf life. Keep reading to learn more about how to store your cheese in the fridge to keep it in peak condition as long as possible. 

1. When purchasing cheese, choose pieces that were cut as recently as possible. Having a cheesemonger cut a piece for you fresh from the wheel is the best option, but if you don't have access to a cut-to-order cheese counter, pay attention to the pack date and Best By dates on the cheese at your grocery store. Look for pieces that were cut in the last few days, or that have a Best By date of 2-4 weeks from the day you are shopping. 

2. Store your cheese in material designed to keep cheese fresh. Formaticum cheese storage bags and paper are specially designed by European cheese paper companies and are used in many of the world's best cheese shops. While plastic wrap suffocates your cheese and imparts off flavors, Formaticum cheese storage products allow your cheese to breathe and prevent it from drying out, which means your cheese will be in peak condition longer! If you buy cheese wrapped in plastic, transfer it to a Formaticum bag or sheet as soon as possible before placing it in the fridge. Remember to gently scrape the face of the cheese with a knife before placing it in the bag or paper, in order to remove any plastic flavor or excess moisture/butterfat that may cause the cheese to deteriorate more quickly. 

3. Dedicate a section of your fridge to just cheese. We recommend storing your cheese in a drawer or other area of your fridge where it will not be as susceptible to temperature fluctuations from opening and closing the door, and it will not pick up any aromas or flavors from other items in your fridge. And make sure that your fridge is not too cold - frozen cheese, when thawed, develops an unpleasant texture. 

4. Buy less cheese, more often. Cheese is not an immortal product and the quality will inevitably deteriorate over time. Cheese was meant to be eaten, not to sit in your fridge for months! The best way to ensure that your cheese will taste as fresh as possible, every time, is to buy fresh pieces as often as possible. There is a reason our bags were designed to be the size they are! We recommend accounting for 1-2oz per cheese, per adult, when buying cheese. Of course, you can always adjust as needed. 

We know that good cheese can be expensive, so we want to help you protect your investment! Use these tips to help save your cheese, and honor the hard work of the makers.