Unlike processed cheese, our cheese is made traditionally with natural ingredients and techniques. Thus, they require special love and care.
When you first receive your cheese, keep it in its original packaging until you plan to consume it.
The three greatest threats to your cheese are temperature, hygiene and moisture. Your cheese should always be stored between 2-5 °C, be handled with clean hands or utensils, and be protected from moisture or condensation.
Once your cheese has been opened from its original vacuum sealed packaging, we recommend consuming it within a few days, while its fresh. If not stored properly, the cheese can become dry or moldy. To prevent this, wrap your cheese tightly in our FD cheese paper, and always store it in an airtight container in the refrigerator. We send you some cheese paper with every cheese order!
Wrapping your cheese with FD cheese paper
It's important to wrap your cheese tight, so that each side of the cheese is in contact with the inside of the cheese paper, and to prevent the cheese from being directly exposed to air and drying out.
There are many ways to wrap your cheese, depending on its shape and size. We like the "French Fold" method, as demonstrated in this great video: "Cheese 101: How to Wrap Cheese".
Pro trip: After wrapping, label the cheese by writing the kind of cheese and the date it was opened on the cheese paper with a marker. This way if you have many types of cheeses in your refrigerator, you don't have to unwrap them all to find the one you want.
Let's Grow Mold Together
White/blue mold on the surface of the cheese generally indicates that it has been exposed to oxygen or moisture and the cheese can often still be enjoyed after removing the affected area. Hard and semi-hard aged cheese like Cheddar and Parmigiano Reggiano can develop such molds if they are not stored properly or if they are not fresh. In such cases, remove the affected area from the surface of the cheese by scraping it off with a knife, and enjoy the rest.
Certain cheeses have natural white and blue mold on their rinds from their maturing process. Others have veins of blue mold inside them, like Blue Stilton (pictured right), which are specially created for a unique flavour. These types of cheeses are perfectly edible and incredibly delicious.
Black/red/pink mold are rare and usually indicate that the cheese has spoiled. If your cheese develops these kinds of mold, please do not consume it.