How to Store Your Cheese

When confronted with a display of beautiful cheese it is easy to buy more than you can eat in a single sitting, after all, who can resist that perfectly ripe brie just begging to be taken home?

1. So, how should you store your cheeses to ensure it is just as delightful in a week’s time as it is on the day you buy it?
2. Buy only what you can eat in a couple of sittings, we know this is incredibly hard but we suggest you visit us often.
   Keep the cheese wrapped in the cheese paper used by the store. Gladwrap is the enemy of good cheese as it basically suffocates the cheese and causes it to sweat leading to an unappealing slimy rind and ammonia flavour.
3. If you don’t have cheese paper, baking or parchment paper or beeswax wraps will also work. Then pop the cheese into a glass container lined with a paper towel to absorb excess moisture.
4. Store the cheese in the bottom of the fridge or the vegetable crisper as this area has the most constant temperature, do not store it in the door!
5. Keep Blue cheese in a separate container to avoid the blue mould spreading to other cheeses. If there is a little blue on hard cheese, simply cut it off and enjoy the rest.
6. Share your excess with friends and family, not only will this stop the cheese going bad but it will make you extremely popular.