You can use coffee filters for more than filtering coffee. They’re amazingly useful

Here are some ways you can use them.

Coffee filters can be used as disposable bowls for snacks such as popcorn, chips or crackers, allowing you to save time.

You can use these filters if you run out of paper towels to clean windows, and they do an excellent job.
Heat up leftovers in the microwave and cover them with a filter. This will help keep your microwave clean.
Use coffee filters to absorb grease from greasy foods, they do the job perfectly.

Catch ice cream drips by using a coffee filter as an ice cream cone holder, it will absorb the mess.
Use like a Kleenex when you don’t have a tissue, it will get the job done when you are in a pinch.
Keep a few coffee filters in the trunk of your car, and you will be able to check the fluids with ease and avoid the mess.

Use them to clean your glasses, they actually work the best and won’t leave any lint on the lenses.
Make an air freshener by adding some baking soda and using a twist tie to secure the contents. Then put them in all the places you need to freshen up.

Use as small bowls to divide ingredients to ease the mess in the kitchen and making cleaning a breeze.
Use coffee filters to polish your shoes, this will keep them nice and shiny.

Use them when you are packing breakable dishes, this will help protect them better than newspaper.

Use coffee filters as coffee cup covers when you are re-heating coffee to avoid any spilling or splashing. This will help keep your microwave looking its best.

You can use them to protect your counter when you are cutting vegetables, they will help make sure you are slicing the vegetables and not your counter.

Coffee filters can be used to help diffuse the brightness of the flash on your camera. This will help ensure that you get the best picture possible.

How many other ways do you know in which you can use coffee filters?

No one needs to tell you how to eat. You learned that long ago. But to enjoy to the maximum a gourmet cheese, there are some small bits of wisdom that can prove useful.

Some cheese connoisseurs are purists, a valid stance. They will enjoy a piece of cheese only when it is served isolated, and as an appetizer or (in the European fashion) after the main course. But never in conjunction with another food. For such people, a wedge or chunk is a delicacy to be savored in all its uniqueness. To each his own.

For others, a slice or spread goes well on a fine cracker or small piece of walnut bread. To them, a cheese is - though perhaps not a mere adjunct - something to be enjoyed as part of a wider creation. They will even mix their cheeses, trying different combinations of English cheddar, or even declaring a union between an Emmental and a Parmesan. Fair enough, it’s a free country.

Some adventurous souls will insist that a cheese is meant to be enjoyed with a full partner, such as an excellent piece of fruit or delectable nuts. Fuji apples, Bosc pears or Italian grapes together with a Taleggio make for a meal all its own. Or, perhaps a Danish blue atop a Brioche with some pistachios is your idea of radical eclecticism. So be it.

Few would be so extreme as to chew the rind of a Stilton. But the rind of a Reblochon may be an adjunct to the cheese interior. There may be rules about such things, but rules are sometimes best broken. Trim or taste as your personal preference dictates.

But whatever your style, keep in mind that the end goal is to enjoy the experience.

Serving cheese at room temperature will bring out the full flavor, but don’t let the cheese sit too long. Bacteria is used to create it, but bacteria (or mold) from the air after it’s given form will spoil the taste. Slice, chop or grate only after removal from the refrigerator.

Avoid overpowering the cheese. An olive is a delight and almonds are tasty additions, but an extra sharp cheddar should not come before a mild Brie de Meaux. Limburger is a valid choice, but having it before the Camembert from Normandie is unlikely to lead to gourmet groans of pleasure. Try the pungent Roquefort only after, not before, the piquant Bleu de Bresse.

Proceed from mild to sharp, soft to hard in order to enjoy to the fullest a range of cheese offerings.