Cheese should be stored in a cool place: Harder cheeses at about 10 °C (your porch, if you have one, can be a great place during the winter months). For softer and blue cheeses 4°C is ideal. A good compromise is to store all your cheese in the vegetable compartment of your fridge, usually at … Read more
Best before and use by dates should be respected, although it is very difficult for the cheesemaker to determine the exact date when a cheese will no longer be of the best quality. Taste and smell are always your best tools to ascertain whether a cheese is good to eat! As mentioned above yeasts and … Read more
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind … Read more
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and … Read more
