QUESTION: What is the best way to keep cheese?

ANSWER: Cheese should ideally be stored between 5-10°C, unless you have a well appointed cellar or store, the best place to keep your cheese is in your fridge. As most fridges are often a little too cold for cheese, try to put it as near to the bottom of the fridge (the warmest part) as you can. Ensure it is kept away from strong foods like meat and fish. Cheese is very absorbent and will quickly take on other flavours.  When you are ready to use your cheese, allow it to rest at room temperature for a while provided the room is not overheated. You will know if it is too hot when the cheese starts to sweat.

QUESTION: What is the best wrapping for my cheese, should I wrap it in cling film?

ANSWER: The best way to keep your cheese is in the wrappings we provide when you buy it. Alternatively, if you want to use cling film, make sure you use fresh packaging each time you re-wrap to prevent the spread of bacteria. If you have bought cheese with a wax or cloth binding, cover only the cut face of the cheese with film. You may like to experiment with silver foil, some people prefer this. Wrapping the cheese too tightly will cause it to sweat, insufficient wrapping will cause it to dry and crack. In France, people still use vine leaves to wrap their cheese - if you can’t find vine leaves, try keeping a stick of celery alongside your cheese to maintain moisture.

QUESTION: how long does cut cheese keep for?

ANSWER: It varies from cheese to cheese. Generally, older cheeses and blue cheese will keep longer than younger cheeses, crumbly cheese and soft cheeses. Larger pieces will keep longer than small ones. We recommend that you eat your cheese within 3 to 5 days to experience it at its best but many will keep well for 10 days or so.  Cheese Is preserved milk and as such, will not hurt you if you scrape off little bits of mould.


QUESTION: Can I freeze cheese?

ANSWER: This is a difficult one! You can freeze cheese but obviously the process changes the texture of the cheese so we don't recommend it unless you are prepared to use the cheese for cooking when it is defrosted  As the freezing process breaks down the cheese it will be more crumbly when defrosted.  If you do decide to freeze - and we always recommend experimenting to see what suits you - wrap it very tightly and freeze it quickly.