Here Are the Best Cheeses for a Picnic and How to Safely Serve Them

If you've ever made a point of buying a good cheese only to make the mistake of forgetting to take it out of the fridge ahead of time so it can get to room temperature for maximum enjoyment, you know there's more to delicious cheese than your cheesemonger's best recommendation.

On the other hand, in the dead of summer, the last thing you want is to consume cheese that's been sitting out too long, sweltering in the heat and perishing away.

Ken Monteleone, owner of Fromagination, an artisanal cheese shop in Madison, Wis., has all the cheese advice you need, whether taking a road trip and picking up cheese along the way, biking to a park for a picnic with cheese in the starring role, or hosting an all-day barbeque for family and friends, which will of course, feature a delightful selection of cheese.

Monteleone says all cheeses can be enjoyed during the summer months if you follow a few simple tips. First things first though: A good rule of thumb is not leaving cheese out for more than one hour if the temperature is above 75 degrees Fahrenheit. You can probably get up to two hours though if you plate your cheese on a slate or marble surface because these materials will help the cheese stay cool.

If you're a fan of hard cheeses — think Gruyere, aged Gouda, Parmigiano-Reggiano — the news gets even better: Harder (less perishable) cheeses can be left out for up to a day, so long as they're not out in the sun for the duration. This is because of their low moisture level, explains Monteleone, adding that they like to focus on low moisture cheeses when picnicking.

"Moisture is what ultimately brings on bacteria, and thus, what makes cheese rot," says Monteleone.

Fresher cheeses, on the other hand, things like ricotta, fresh goat, or fresh mozzarella tend not to do so well if left out in hot weather. If you simply cannot have a picnic without a deconstructed Caprese salad, then heed Monteleone's advice and "keep [fresh cheeses] in durable containers, wrapped in plastic, and then wrapped again," taking them out and serving just before you plan to dig in — and then rewrapping and insulating based on the temperature rule of thumb outlined above.

Tinfoil can come in handy if you're traveling a certain distance with your cheese and want to ensure that when you unwrap it, it's in good — and safe — condition. But you wouldn't want to wrap the cheese in tinfoil directly, says Monteleone, though blue cheese is the exception to this rule. Instead, use a layer of tinfoil around the rest of the wrapping, and it will serve as a nice buffer.

Unfortunately, "semi-soft and washed rind cheeses aren't the best picks for long trips," Monteleone says. "Even though they aren't highly perishable cheeses, they may suffer in other ways. Washed-rind cheeses, Limburger, Epoisses, and Taleggio tend to be the stinkiest, and they'll begin to reek more and more the longer they're out of refrigeration."

What's more: Semi-soft cheeses, such as Manchego, can begin to leach butterfat the longer they're kept out. When this happens, you lose flavor.

Speaking of flavor, don't forget to pack the cheese accoutrements: crackers, dried fruit, nuts, and preserves are great for picnics or travel snacks. If you happen to pass a local farmer's market, Monteleone suggests adding fresh fruit or a crunchy vegetable to the mix.

Whatever you do, avoid freezing cheese if you can. While it can be done, Monteleone doesn't recommend it as the flavors of the cheese change as it defrosts. He says to try to only buy what you can consume within a week or two.