To temper cheese you simply remove the cheese from the refrigerator and allow the cheese ot reach a temperature range of 68 F to 72 F.
Take the cheese out of the refrigerator and place the cheese on a plate or a platter.
You can also unwrap the cheese from it's wrapping, especially for soft cheeses, which allows the cheese to breathe and develop it's full flavor.
Allow the cheese to sit at room temperature for at least 1 hour or longer for larger pieces of cheese or softer cheeses.
If you need to temper or warm the cheese up faster you can place the wrapped cheese in the microwave on the defrost setting for 10 second intervals and check the cheese for softness and avoid overheating.
Hard cheese will be tempered once it's no longer chilled and soft cheeses that are tempered will have a slight give to it when you press on the middle of the cheese.
Cheese is tempered to enhance the flavor and improve texture and to also give the cheese a more creamy and flavorful taste which makes the cheese more enjoyable.
Cold temperatures of the cheese can dull the flavor of the cheese by making the fat molecules in the cheese less mobile.
And tempering helps to soften the cheese, making the cheese more spreadable and more enjoyable.
Giving the cheese a chance to warm up makes a huge difference in the eating experience of the cheese.
Tempering the cheese allows the cheese to revive itself from the depth of the fridge and is called relaxing or tempering.
Cheese should not be left out though longer than 2 hours as the cheese has the potential to spoil or even change in quality and taste.
Hard cheeses often last longer at room temperature than soft cheeses.