Cheesemongering is a relatively new profession in the United States but a time-honored one in Europe.Steve Jones is the 2011 Cheesemonger Invitational champion. He has worked in cheese for some 15 years and owns the Cheese Bar in Portland, Ore.
LRK: Should your cheese be wrapped? Should it be plastic-wrapped?
SJ: We highly recommend that every piece of cheese that leaves my shop leaves in perforated cheese paper. There’s one out there that consumers can buy from a brand called Formaticum. It’s a French-made paper that’s dynamite. It works really well; it’ll add a ton of life to your cheese. It allows the cheese to continue to breathe without it suffocating and without all that moisture being stuck inside. It will about double the life of your cheese.