The Type Of Cheese You Should Be Careful Refrigerating
Camembert and brie are what’s known as double or triple cream cheeses. According to The Cheese Professor, double and triple cream cheese originated in Normandy during the 1850s, where they became symbols of luxury and decadence. For a cheese to be considered such, it must be made entirely from cow’s milk and contain a butterfat content of between 60% to 75%. Notable characteristics of these cheeses include their spongy rinds and oozy interiors.
Though we tend to refrigerate our dairy products, these cheeses are best kept at room temperature. According to Food & Wine, the rind on the cheese acts as a protective membrane that keeps the inside safe from the outside environment while also allowing the cheese to develop flavor. The cold temperatures of the refrigerator mute the innate characteristics of the cheese, which is aged in an open-air environment. To benefit from all the textural and flavor nuances of the cheese, you should leave it out on the counter.
However, this only applies to cheeses that are whole and uncut. If you purchase a half or a wedge of brie, in which the inside of the cheese is exposed, it needs to be refrigerated owing to the lack of protection usually provided by the rind. However, you should still bring it to room temperature for a little while before serving it.
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