Looking after your Cheese
|Storing Cheese |
Here's the best excuse ever to eat as much cheese as you'd like.
Unless you are buying a whole cheese, it's best to eat it as soon as you can! Cheese keeps best when stored as a whole cheese - honestly, we're not just trying to sell you more!
Because of this, it's also true that larger pieces of cheese keep better than smaller pieces, so go on, indulge yourself.
Waxed paper allows the cheese to breathe but not to dry out too quickly. Cling film allows too much moisture to build up, encouraging moulds to grow.
If you do use cling film, cover the cut surface, allowing the rind to breathe. Kitchen foil is good for Royal Bassett Blue and Brinkworth Blue.
|Where to Store Your Cheese|
Cheeses like to be kept in humid conditions - so a move to Florida is on the cards!
But if you feel that's a bit extreme on account, and you don't live in a rain forest, the salad drawer of your fridge at home is a good second best.
Cheese likes to be kept a little warmer than your typical fridge, and the salad drawer gives just enough protection and humidity.
At warmer temperatures the cheese will continue to mature. Soft cheeses are better at the lower end of the temperature range.
|Shelf Life and Serving Your Cheese|
With Garlic and Pepper and Royal Bassett Blue cheeses you can expect a natural shelf life as indicated by the "use by date" on the packaging.
With Wiltshire Loaf and Brinkworth Blue cut cheese, if carefully wrapped and stored in waxed paper, or foil you will be able to keep the cheese for a minimum of a week.
And when you're ready to enjoy the cheese again, bring it to room temperature slowly before serving. Do this by simply taking it out of the fridge a couple of hours before you serve it, easy!