You ate cheese all wrong! Food experts reveal what you should NEVER wrap it in, the worst place to store it, whether you can eat the mold, and more…

You ate cheese all wrong.

But here are experts who will explain exactly how you can enjoy it.

They are the Masters of Cheese in Great Britain Academy of Cheeseand reveal the rookie mistake that will “choke your cheese,” whether you can eat it if you’re lactose intolerant, and whether it’s dangerous to eat the mold.

The gurus also reveal what happens to cheese when you freeze it, whether it gives you nightmares, and much more…

What are the worst cheese faux pas?

MailOnline speaks to the Masters of Cheese from the Academy of Cheese to find out all about eating, storing and serving cheese

Wrap it in cling film

The Masters say: ‘Cheese is a living thing that will almost suffocate in plastic wrap. If you bring cheese home from a farmers market, re-wrap it in wax paper or store it in a plastic container with ventilation.”

Store it in the wrong part of the refrigerator

Never leave cheese in the main cooling compartment because “cold circulating air is not a friend of cheese” and “will dry it out,” according to the Academy team. The experts recommend keeping it “in the salad drawer instead, where it is more moist.”

Freezing cheese

The dairy experts say, “Although all cheeses can technically go in the freezer, they won’t want you for it.”

According to the team, freezing cheese alters “the delicate mix of fats, proteins and water in an irreversible way,” leaving a “grainy, unpleasant texture” after thawing and a cheese without the “flavors it had in its prime.” ‘.

Serve too cold

‘Buzzing the brie’, aka ‘removing the tip of a brie wedge’, as pictured above, could miss a lot of the best flavors

When it comes to serving cheese, the specialists warn that many people ‘serve their cheese too cold’ and ‘should be brought to room temperature’. They recommend removing it from the refrigerator at least an hour before serving.

Why? ‘The fat molecules contract’ when cheese is cold, making it much more difficult to ‘determine the taste’. The temperature also affects the texture of the cheese.

But there is an exception to the one-hour rule. ‘Mozzarella, ricotta and young goat cheese’ only needs 30 minutes outside the refrigerator.

When it comes to serving cheese, the specialists warn that many people ‘serve their cheese too cold’ and ‘should be brought to room temperature’

Leave it until the end of the meal

Want to save your cheese for after dessert? You’re making a big mistake, say the Masters, who urge people to “make your cheese the star of the show!”

They say, ‘Don’t serve it as a main course after dinner, when everyone has eaten too much to really enjoy the cheese – incorporate it into breakfast, lunch, dinner and everything in between!’

Cutting off the rind from the cheese

Cutting off the rind of your cheese, or ‘the cream of the brie’ (removing the tip of a brie wedge) is absolutely not allowed.

The experts say: ‘With most artisanal cheeses, the rind is edible, and because many cheeses ripen from the outside in, the flavors will evolve from the inside out. Towards the crust you get completely different flavors in the middle.’

Mocking your cheese

The cheese connoisseurs say: ‘Sniffing a good piece of cheese is like watching half a movie. Tasting is a multi-sensory action, and good cheese delivers countless complex flavors.

‘Use all your senses to help with the experience, taking your time and breathing as you chew to release all the flavors.’

Avoid moldy cheese

‘The molds in blue cheese are completely safe and have been deliberately added to help ripen and flavor the cheese,’ say the experts at the Cheese Academy

The experts say: ‘Any mold on hard cheeses can be safely scraped off so you can enjoy the rest without throwing it away.

‘The molds in blue cheese arise from the addition of Penicillium Roqueforti. They are completely safe and are added intentionally to help ripen and flavor the cheese.

‘With mold-ripened or flowery rind cheeses that are usually white in color, an unhealthy rind will appear yellow, brown or gray, while with firmer cheeses the rind may start to break off and become slimy to the touch.’

Can cheese give you nightmares?

Probably not. The professionals say this is an ‘unfounded’ myth.

They add: ‘Cheese is a complex food, which takes time for the intestines to fully digest. It is very likely that this is the cause of restless sleep.’

Can you eat cheese if you are lactose intolerant?

The experts say: ‘cheese is a good source of calcium’

Probably. The Academy team says: ‘Most cheeses contain little or only trace amounts of lactose. During the cheese process, lactic acid bacteria, which occur naturally in milk or have been added by the cheesemaker, convert the lactose into lactic acid.

‘Hard, aged cheeses, such as cheddars, Alpine cheeses and Parmigianos, contain virtually no lactose. Cheeses to avoid are the moist, fresh cheeses such as mozzarella, ricotta and soft, creamy cheeses.’

Can you eat cheese when you are pregnant?

Yes, but pay attention to which type, the experts say.

They explain: ‘According to current medical advice, hard cheeses, such as cheddar or Parmesan, are the safest choice during pregnancy.’

They warn to “avoid” blue cheese and “soft, moist cheeses” such as Brie or Camembert, and cheeses with “gooey washed rinds” such as Epoisses.

The experts add: ‘The higher moisture content and lower acidity in these cheeses make them more hospitable to the bacteria Listeria, which can cause listeriosis.’

Is eating cheese healthy?

It could be. The experts say that “cheese is a good source of calcium” and that “one ounce of cheddar cheese provides 20 percent of your daily needs.”

They add: ‘Calcium is an important nutrient for healthy bones and teeth, blood clotting, wound healing and maintaining normal blood pressure.’

Is eating cheese bad for the planet?

No, claim the Academy’s specialists, who say: ‘Cows do not deserve the negative press they often receive when it comes to climate change. Instead, cows raised on a diet of well-managed pasture on farms that practice regenerative agriculture do more for the environment by sequestering carbon.”

What makes the perfect cheese board?

The Masters say: ‘Choose cheeses that offer a complementary yet diverse range, with three or five being a popular number of varieties.

‘Go for fresh and mature/mild and strong or a mix of cow’s, goat’s and sheep’s milk, or various styles such as fresh, floury rind, washed rind, hard and blue.’

You’ll need about 50-75 grams of cheese per person and don’t forget to ’embellish your plate with simple combinations and side dishes’, such as ‘good crackers’, ‘honey and preserves’, ‘fresh and dried fruit’ or ‘nuts and pickles’ .

What should you drink with cheese?

‘White wines are more versatile than reds because the tannins in red wine will fight and win against the cheese,’ say the experts

While “cheese’s complexity and its myriad flavors make it an impossible task to elevate one drink to the best,” the experts have shared some “basic rules.”

They say: ‘What grows together, goes together. An oldie but definitely a goodie. Think West Country cheddar and a Somerset cider, or Brie de Meaux and Champagne.

‘White wines are more versatile than red ones. Generally, the tannins in red wine will fight and win against the cheese. Rieslings, Gruner Veltliner and Chenin are good all-rounders.

‘Sparkling wines are a safe choice, especially with rich, creamy cheeses; the bubbles provide a refreshing acidity [while] sweet wines go well with most cheeses.’

And for non-drinkers? They said: ‘A sparkling elderflower is a great option for creamy cheeses, while a ginger press or kombucha goes particularly well with blues.’

And the experts’ favorite cheeses?

The Cheese Academy has a ‘Cheese Library‘including cheese from 48 countries around the world. They say: ‘We always love the classics, but as a British company Cheddars and Stilton are always at the top of our list.’

They also like ‘The Triple Rose’ from Northern Ireland, an extra creamy cheese with a white rind.