We made a bougie charcuterie platter the other night for dinner with goumet cheeses. It was awesome and there was plenty left over for lunches. So I had the cheese the next day and it tasted even better than the night before. I am eating the last of it for breakfast and it tastes even better 36 hours after we unsealed it. These cheeses are aged of course so I’m wondering if like wine or whiskey that breathing improves the taste. And with cheese is it possible the breathing can continue to improve the cheese two days later? FTR it’s not more concentrated flavor like dry aging. It is a mellowing/blending of the cheese flavors.
I don’t know if they need to breathe, but some cheeses definitely need to rise above the temperature of your refrigerator for the smell and taste to come out. Or maybe I’m just confusing the temp with breathing…
Only thing I’ve experience happen to cheese that gets to “breathe” is some drying out and crusting, which is not desirable to me at least. But what temperature were you eating the cheese at last night, what temperature did you store it at, and what temperature was it when you ate it today?
Because that definitely makes a huge difference to flavor.
Temperature was about the same each time - a little less than room temperature.