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I spent the last couple of years selling and eating fancy cheeses and I’d say that isn’t true. Some are better melted, some I let come to room temperature long before eating and some (almost none, though) I prefer cold.
Trust me, some cheeses will turn into an oily puddle when melted.
My guess is your experience is with young, semisoft, and American cheeses?
My god you are living the dream! Well my dream anyway
Were living* unfortunately.
I left to work for a non-profit a little bit ago. I seriously miss getting invited out to visit cheese, beer and wine (and whatever else local) producers. I spent my vacations just going from place to place.
My dream is to produce goat cheese, so maybe someday I’ll be back in the life.
Sorry to burst your bubble, but if you’re producing it, then it’ll be human cheese not goat cheese
Gasp!
The best cheese temperature is fresh out of the refrigerator and I will die on this hill!
