Unripened cheese needs to breathe because it is a living product. It continues to develop in the refrigerator.
Here are a few basic rules so that you can enjoy these exceptional but delicate products.
- DURATION
Do not keep cheese for too long and, as far as possible, try to buy it as and when you want to eat it. The best place to keep cheese is ideally a place that is dark, cool and aired. In practice, the vegetable compartment of your fridge can be used as a cheese cellar because it is the most humid and least cold part (between 4 and 8°C).
- CHEESE CONTAINERS
Cheese should not be dehydrated. In order to conserve all its aromas, avoid using airtight containers or packaging. Keep it in wooden boxes, in its original packaging or in greaseproof or paraffin paper, or even wrapped in a cloth. Pressed cheeses are best kept in aluminum foil. Do not stick cheeses to each other or this might result in traces of one cheese being found on others. Wrap each cheese individually so that it retains its own flavor.
- SEPARATE STORAGE
Do not keep cheese near food that has a strong smell (melon, for example) because the cheese absorbs its odor and vice versa – it leaves its smell on all foods nearby that contain fat.
- PREPARATION
Cheese should be taken out of the refrigerator just before consuming it.
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