I work in a French restaurant. We have a lovely array of French cheeses on display for our guests. I'm just curious to know, for those of you who also serve cheese this way in your restaurants, how do maintain your tray? Do you individually wrap them every night? Or do you cover the tray with a damp cloth and store in the walk-in? How do you deal with cheeses that run all over your tray?
post #1 of 4
9/5/03 at 9:36am