parchment and stored in a sealed baggie). A half hunk of
goat’s-milk Gouda, crumbled Cotija, homemade American
cheese slices, sharp cheddar, a big hunk of Parmesan,
Gorgonzola.- Eggs in their carton. If it takes you more than a couple of
weeks to go through a carton of eggs, store them on the
back of this shelf, where it’s a little cooler to maximize
shelf life. Otherwise, you can keep them in the door
(despite what anyone tells you). They’ll keep for at least a
few weeks, even in this relatively warmer environment. - Cold cuts and sandwich bread. Martin’s potato rolls,
Arnold multigrain bread. Sliced sandwich bread will keep
fine in the fridge. However, lean breads like baguettes or
Italian-style breads should be stored at room temperature
or in the freezer—the refrigerator will promote staling.
The Bottom Shelf
- Raw meat and poultry, wrapped carefully and on a
plate. Ground beef, skirt steak, fresh pork belly, Italian
sausage. - Raw fish, in its wrapper and placed on a tray. I buy my
fish the day it’s going to be consumed, and you should
too—but see the tip here if you must store it overnight. - Milk and other dairy products. Heavy cream, sour
cream, cottage cheese, cream cheese, homemade crème
fraîche, buttermilk.
The Vegetable Crisper