Heat milk and cream slowly to avoid caramelizing the lactose, which can leave a scorched taste and burn on the bottom of the pan. High heat can also coagulate milk's proteins, forming a skin that makes the milk lumpy.
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Store milk and most dairy products in sealed containers or packages at 40°or colder to minimize bacterial growth.
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For easier spread-ability, remove butter from refrigerator 30 to 45 minutes before serving.
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Remove aged cheeses from the refrigerator 30 minutes prior to serving for best flavor.
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Wrap opened cheese tightly in plastic wrap and refrigerate it to keep it from drying out or picking up odors.
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Cut any mold from cheese and use the rest quickly.
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Freezing alters the texture of cheese, making it best for use in cooking.
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