Artisan/ natural cheese are made without additives, emulsifiers, or preservatives common to processed cheese. They are still maturing when you buy and store them and hence need to be cared for.
Unwrapping and Wrapping again
Best suited wraps are cheese paper, beeswax, two-ply kitchen tissue paper or cheese-cloth. Beeswax is one of the best material to wrap your cheese.
- Remove the cheese from its original plastic vacuum package. Place your unwrapped block of cheese in the centre of your cheese wrap and fold up around the cheese, creasing the folds so that the paper lies flat against the cheese. Make sure the cheese is completely covered.
- While handling your cheese please ensure that your hands are clean & completely dry. Cheese needs to be protected from direct contact with moisture.
- Label the cheese with the type and best before date. You can write directly on the paper covering the cheese or stick a label on it. Include what kind of cheese is inside. This is especially important if you have multiple cheeses in your refrigerator so you don’t have to unwrap them all to find the one you want.
Storing & Caring for your cheese
- Your cheese needs to be refrigerated and can be kept in any of the shelves.
- We recommend using a plastic or glass container exclusively to store your wrapped cheeses.
- Avoid putting cheese, especially fresh cheese next to foods that have a strong odour like melon or onions. It will affect the cheese’s flavour.
- We do not recommend storing your cheese in the deep freezer. However, if you are travelling and need to be away for longer, cling wrap the cheese that is already wrapped in bees wax/ cheese paper and place it in your freezer section. If you have frozen your cheese, we recommend you only cut a thaw a portion that you want to consume. Once thawed we don’t recommend refreezing.
- Every-time you cut a portion of the cheese please ensure your knives, cheese board and hands are clean & dry.
Mold & Other Visual Changes
- Mold on the surface of the cheese is natural as it is a sign of the cheese maturing. Mold on the surface of the cheese can be wiped with a clean kitchen towel or tissue paper. The rind of our aged cheese is edible (fresh cheese do not have rind).
- The surface of the aged cheese is sometimes cracked and you may see thin lines of blue mold growing, these are edible and those parts of the cheese are flavour pockets!
- We do not use emulsifiers that are commonly used to bind the fats & protein in the cheese, hence you will see the cheese paper getting oily over a period of time, or glistening layer on the cheese when left for over an hour at room temperature
- Your cheese is best enjoyed at room temperature, so do remember to leave it out at least 30 minutes before serving.