Section28’s cheeses are living and breathing organisms. As a result, careful storage of your cheese will ensure it maintains its condition and you experience it at its very best when served.
All artisan cheeses are best kept stored between 8°C and 12°C with a relative humidity of 80% - 90%. If the storage conditions are too dry, the cheeses dry out, crack and oxidise. But if the conditions are too warm, they sweat butterfat and loose their freshness.
Unfortunately the average household refrigerator is not ideal for storing artisan cheese, so we recommend the following:
Keep your cheeses wrapped in the waxed Section28 cheese paper they arrive in
Place your cheeses on a rack in an airtight container with a damp cloth (or paper towel) under the rack
Store your airtight container in the bottom of your refrigerator and change the air in the container and the damp cloth each day
30 - 40 minutes before serving, remove your cheese from its paper wrapping and let the cheese come to room temperature.
If your cheese has white yeast or mould on the surface, wipe it with a damp cloth or scrape it lightly with a flat knife. Growth of yeast and mould is normal for artisan cheeses as the milk is very active and should not be cause for concern.