Caring for your cheese

When your cheese arrives it should be kept cool, either in the fridge or a cool larder. The best place in the fridge is a salad drawer as the temperature is slightly higher and the confined space keeps the humidity up. Be careful to keep other food items separate to avoid bacterial contamination.

Whole cheeses keep better than cut cheese, and bigger wedges keep better than little pieces.
Ideally wrap your cheese in waxed paper, using a clean piece each time. If you use cling film it is best to only cover the cut surface, allowing the rind to breathe. Foil works well for moist blue cheeses.
Serve all cheese at room temperature, between 18 and 23 degrees centigrade, leave it out of the fridge for an hour or so before eating.
When cutting cheese follow its shape.