Hartshorn Distillery branded Glencairn Glass.

How to store you cheese at home.

Simple storage techniques can make or break your cheese. Soft cheeses, washed rind and blue cheeses should be wrapped in waxy, grease-proof parchment paper. The wax paper allows the cheese to breathe, otherwise it will start to sweat. Blue cheese can also be wrapped in alfoil which will stop excessive blue mould growth on the cut surface. Hard cheeses can be wrapped in plastic but we prefer the waxed paper for these as well.

Once you have wrapped your cheese, both soft and hard cheeses should always be stored inside a sealed plastic container to control humidity and protect the cheeses from drying out. You can use either a hard plastic container or a clip lock bag. The cheeses should then be stored in the vegetable compartment as this is the warmest area of the fridge.

Even with correct storage cheese can develop surface mould. This can be gently scraped, or cut, off without impeding the remaining cheese. Mould only grows on the surface because it needs oxygen to grow, it doesn't grow inside the cheese and most moulds are food safe. It's quite safe to cut the mould off and eat the rest of the cheese.

Best Before Dates.

It is important to follow the best-before date for fresh cheeses such as creme fraiche, yoghurt, mascarpone, fresh mozzarella, ricotta and cottage cheese. For soft rind, washed rind, blue cheeses and hard cheeses the best-before date is only an indication and often the cheese will be at its best on or after this date.