Ideal packaging

Cheese ripens from the day it is produced to the moment it is eaten. It needs air to ‘breath’ in order to ripen so it is essential cheese is wrapped in the right materials to ensure it is not ‘suffocated’. Cling film, moistened linen or cotton are the best types of wrapping materials to use.



How to store cheese

The ideal ‘cheese climate’ for most cheeses is between 8 and 16 degrees centigrade. Severe temperature variations make cheese sweat and condensation appear which can affect the taste of the cheese. If cheese is stored in a warm environment for a long period of time, it can dry up. This is especially evident in younger, soft cheeses. 


Hard, cut cheese should be bought an hour before eating and left at room temperature so that its full aroma can unfold.  


Where to store cheese

The best way to store cheese in the kitchen for a short period is under a cheese bell. For a longer storage period on the other hand, a dark and airy place is ideal, like a refrigerator or a cool pantry or store cupboard. Make sure the storage place is not drafty as this will dry the cheese out. If storing cheese in the refrigerator, it is recommended to keep it in the lowest part of the fridge, as cold air falls. 


Shelf Life

Shelf life varies among cheeses . However, the harder the cheese, the longer it will last because it contains more moisture.


For all cheese types, good packaging is key to a longer shelf life and protection against drying out. The shape of the cheese can also affect its durability - wedges of cheese hold more moisture than slices and can therefore be stored for longer.


Vacuum packed cheese can usually be kept from four months up to a year. In cases where mould appears on cheese: simply cut off the area around it leaving a wide gap.