Store cheese in the closest to a “cellar environment” you can create. Cheese is happiest at 45-60 degrees. We use our wine coolers because of air circulation and high humidity.
If storing in refrigerator, place wrapped cheese, in a drawer, not on the door. The best wrapping is waxed or parchment paper, taped closed. The cheese paper you wrap your cheese in is a good product, allowing cheese to breathe. We found this product in France and in fine cheese shops and markets in the US.
Storing cheese is not an issue with the cheese-loving Hill Team as it doesn’t last long. Ideally, buy less cheese more often.
Maralyn D. Hill and Brenda C. Hill
International Food Wine & Travel Writers Association
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