Storage
Cheese is a living "thing" and needs careful storage if it is to be at its best when served. Here are some storage tips;
Ideally, cheese should be wrapped in cloth and stored somewhere cool and damp with a good airflow at about 9 - 12°, however due to the Australian climate it is necessary more often than not to store cheese in the refrigerator. The vegetable crisper compartment is a good compromise and is recommended by renowned cheese expert Will Studd*.
Unwrapped cheeses will dry out very quickly, however as cheese needs to breathe, it is best not to wrap it in air-tight materials such as cling film or foil unless you do not have an alternative.
The best wrapping for cheese is calico cloth, and if that is not available, grease-proof paper.
Cheeses that are wrapped in air tight materials can develop surface moulds that need to be removed before serving. They can also taste "off". If you are planning to serve cheese that has been wrapped in plastic, remove it from the wrapping an hour or so before serving to allow these flavours to diminish. You should not wrap blue cheese in foil.
Soft cheeses should be eaten soon after purchasing. As a general rule, the harder the cheese, the longer it will remain fresh. But remember, cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses will generally keep for several months, whereas softer cheeses will only keep for a few days to a week.
The cheese store staff are always happy to give the advice when it comes to the best ways for storing and enjoying your cheese.
Check www.thecheesestore.com.au again soon for more tips on the selection and serving of cheeses.
*Will Studd is a cheese connoisseur and the author of "Chalk and Cheese" ISBN: 0958619506