BCR-291SB User Manual

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Wine and Cheese Center

CUTTING TIPS

The Whynter BCR-291SB comes with a BPA-free cheese board that can be used for cutting your favorite

cheese. For hard cheese, a sharp cheese knife with an offset handle is the professional utensil of choice.

For soft cheese, a cheese harp, wire or Roquefort bow will ensure clean cuts without deforming shape. Al-

ways use clean tools to prevent the introduction of new molds or bacteria.

1. Store each cheese individually

• Only wrap one kind of cheese in each piece of a cheese paper. Never wrap several cheeses together.

Their flavors will interact and none of them will taste as good as they should.

2. Label cheese and note the date of purchase

• Cheese labels can be used to easily identify your cheese and keep track of when they were pur-

chased.

3. Consider using a cheese dome

• Cheese domes are a great way to store cheese. They’re washable, reusable, and durable. Cheese

stored under a dome creates its own climate, ensuring proper humidity every time. White mold or soft

ripened cheeses and washed rind cheeses are ideal when stored unwrapped under a cheese dome.

4. Keep cheese inside the appliance and only warm what you will consume in each sitting

• Cheese should ideally be enjoyed at room temperature, but it will last longer in your Whynter BCR-

291SB. Drastic temperature changes are not good for your cheese. If you have leftover cheese that has

been out for hours, leave this cheese stored under a cheese dome at room temperature and enjoy the

next day. Never freeze cheese.

5. “Face clean” room temperature cheese before re-wrapping

• Cheeses left out at room temperature may sweat or release oil. This is perfectly normal. If you must

re-refrigerate cheese that has been left out at room temperature - before rewrapping, “face clean” the

cheese by scraping its surface with a non-serrated knife removing any debris or oil from the surface;

then wrap securely using a cheese paper.

6. Check and rewrap cheese periodically

• Regularly remove stored cheese from the appliance, unwrap and inspect it. If the paper has become

damp or soaked through with oil, rewrap with a new piece of a cheese paper.

SANITATION TIPS

Nothing can ruin your operation’s reputation faster than evidence of poor sanitation. Sanitation remains im-

portant when handling any food product, but especially with cheese, because natural cheese is a living food

that remains biologically active. Good sanitation maintains product quality and helps eliminate cross contam-

ination.

1. Wash hands with soap and water before handling cheese

2. Clean the work area and tools with sanitizing solution

• To sanitize tools, immerse them in sanitizing solution for at least one minute. Sanitizing solution

should not come in direct contact with food; allow it to evaporate on work surfaces and tools.

3. Label all containers and spray bottles.

4. Wipe the surface of naturally bandaged cheese, cheeses with rinds and waxed cheeses with a cleaning

solution.

5. Cover cutting boards with plastic wrap, waxed paper or parchment before trimming cheeses with mold

and cutting waxed cheeses.

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BCR-291SB Whynter Freestanding Fromagerator 2.9 cu.ft Wine and Cheese Center