* Specialty cheeses should be refrigerated. An exception is hard Italian cheeses, which may not need refrigeration.
* Cheese should be served at room temperature to bring out its flavor; leave out an hour before serving.
* Serve flavored cheese, such as those blended with herbs and fruits with a plain cracker or cracker bread. Plain cheese, like cheddar, can be paired with more flavorful crackers.
* Soft cheeses are especially good with crackers, harder cheeses with crusty bread.
* Try pairing cheese with dried fruit.
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* Reluctant to buy specialty cheeses you've never had before? Some cheese departments may allow you to sample a cheese first.
* Soft cheeses tend to be mild; hard cheeses tend to be strong.
* Start with milder cheeses, such as Gouda or Gruyere. Move on to the semi-soft cheeses, such as Pont l'Eveque and Muenster, before exploring full-flavored cheeses that are sometimes pungent in smell, such as English Stilton and Castle Blue, an Irish blue cheese.
Sources: Eric Goerdt, Northern Waters, and Wendy Eckenberg, Cub Foods
