Upon arrival, enjoy cheese immediately or store in a special cheese paper like paperwax or parchment paper. Fresh and high moisture cheeses like curds and fresh soft cheeses are meant to be eaten right away. They can be stored in the refrigerator for up to 2 days after delivery. The drier or more aged the cheese, the longer it will remain tasty at home. Highly aged cheeses will remain edible for the long haul if properly stored so you can buy a bit extra. Cheeses love cool, moist conditions. Store tightly wax wrapped pieces of cheese in a loose zip – lock bag in the in the cheese drawer plastic container of the refrigerator to minimize temperature fluctuation and moisture loss. Never re use plastic wrap or wax paper as it will never behave the same way again.
Separate cheese with visible mold growth. Store blue and white molded cheeses apart from other cheeses to prevent mold from traveling where it isn’t wanted. Mold Happens. If a spot of green, gray or white mold appears on the surface of your cheese, simply cut it away and enjoy the remainder. Most molds are harmless but avoid black or pink tinged specimens. Don’t confuse storage with aging. Once a wheel of cheese is cut, it will no longer age.
Serve only what you will eat in one sitting. Cheese loses moisture and weeps butterfat out of refrigeration. For best quality, cut smaller wedges for serving and refrigerate the rest. Serve at room temperature. Allow cheese to come up to room temperature before serving. Let it sit approximately 30 minutes (loosely covered to avoid drying out) to soften the texture and bring out the aroma and flavor.