Storage Tips: How to make your cheese last longer
We know that now more than ever, it's important to make your ingredients work harder and last longer. Below you’ll find tips and tricks, and dos and don’ts to get the most miles out of your cheese.
Natural cheeses require refrigeration. After receiving your cheese, refrigerate as soon as possible. If you can, keep it in a drawer for consistent temperature.
Always use separate knives and cutting boards to cut different types of cheeses in order to avoid cross-contamination. Or, thoroughly clean knives and boards in between cutting.
Always rewrap cheese that has been handled with new, clean wrapping. Parchment or wax paper is best. If you need to store for a long period of time, a vacuum sealer will keep cheese fresh for 4-6 months.
Avoid storing cheese near strongly aromatic foods, as the cheese may absorb aromas while “breathing.”
In most cases, cheese is ideally served at room temperature. This helps develop its flavor, similar to how the flavors and aromas of a fine wine develop with decanting. Allow 30 minutes to one hour out of refrigeration before serving.
Don't touch cheese with bare hands. It encourages mold growth on your cheese and will cause it to spoil more quickly.