I’ve been made fun of for thinking butter tastes/feels off after sitting out on the counter, but it absolutely does. If you want soft butter, take it out like an hour before or soften it with heat and whip it back into a homogeneous mixture. I usually cut a pad and melt it on top of whatever I’m making before spreading it. Anything but leaving it on the counter to go bad…
Cheese is a weird one though. Definitely refrigerate cheese.
I’ve been made fun of for thinking butter tastes/feels off after sitting out on the counter, but it absolutely does. If you want soft butter, take it out like an hour before or soften it with heat and whip it back into a homogeneous mixture. I usually cut a pad and melt it on top of whatever I’m making before spreading it. Anything but leaving it on the counter to go bad…
Cheese is a weird one though. Definitely refrigerate cheese.
They claim cheese needs to “breathe” and apparently that is indeed a thing for some French cheese, but not have it sit unrefrigerated for a few days 😒
Depending on the cheese, breathing just means being exposed to oxygen, you can do that INSIDE the refrigerator if it is clean
Someone tried to convince me to get a heated butter knife. I think I’m seeing their point on it
Can also just heat a regular butter knife over the stove or more ideally in hot water
My SO is a counter butter er. I’ve told her it’s grow but she won’t listen. She gets her own butter now.