The best place to keep your cheese is in the fridge. The danger with that is that it can dry out from the cool, dry air. A good idea is to keep it wrapped in a waxed paper, in a cardboard box inside the fridge or in the salad drawer (particularly if you have some salad vegetables already in it to create a bit of humidity).

 

If you need to keep your cheese for a few days, the low temperature inside the fridge will slow down the maturation process and you can keep it for longer, provided it doesn’t become dry.

When it comes to eating it, bring it out of the fridge a couple of hours early so that it can warm through and fully develop it's natural flavours.

 

We supply all our cheeses wrapped in a special waxed paper, which is best to keep your cheese wrapped in. This is then wrapped in brown paper to protect the cheese during transit.

 

Avoid wrapping your cheese in cling film as this does not allow the cheese to breathe and can cause sweating or sogginess to occur.

 

If for some reason you cannot use the wax paper provided, silicon baking paper or aluminium foil are good alternatives.

 

Always re-wrap cheeses in new, clean wrapping or in the same wax paper provided. Ensure that no moulds have been transferred between different cheeses - this will allow foreign moulds to grow and spoil your cheese sooner.

 

 

 

Always serve cheese at room temperature - never serve it straight from the fridge. Removing the cheese from the fridge 1/2 hour - 1 hour before serving allows the cheese to develop it's unique flavours and characteristics fully.

 

It is best to serve cheese on a wooden or slate board.

 

Arrange your selection on the board or slate spaced evenly without touching each other. Place suited accompaniments in between.

 

Use a clean knife or specific cheese utensil for each variety of cheese and serve with fresh crust bread, or plain crispbread wafers.

 

See also our recipes section for delicious ways to use cheese in the kitchen.