Cheese Care 101

Follow these steps to keep your cheese fresh and flavorful:

1. Unwrap Carefully

• If your cheese is vacuum-sealed, keep it sealed until you’re ready to enjoy it.
• Take the knife’s edge and scrape along the exposed face of the cheese to peel off the layer next to the plastic.
  
• Once opened, discard the original plastic and re-wrap properly (see below).
  

2. Wrap it Right

• Use cheese paper, wax/parchment paper, or a beeswax wrap.
  
• Then place the wrapped cheese in a loosely closed container or a fridge drawer for extra protection.
  
• Avoid airtight plastic wrap or containers—they trap moisture and spoil flavor.
  

3. Choose the Best Fridge Spot

• Store your cheese in the vegetable crisper or a cheese drawer—these spots are slightly warmer and more humid.
  
• Ideal fridge temperature: 4–10°C (39–50°F).
  

4. Check It Regularly

• Aged cheeses may develop harmless surface mold—just cut off about 1 cm around the spot.
  
• If it smells sour or ammonia-like or feels slimy, it may be time to let it go.
  

5. Rewrap After Each Use

• Every time you cut the cheese, rewrap it in fresh paper to avoid mold and dryness.
  
• Always use clean utensils to prevent contamination.
  

6. Serve at Room Temperature

• Let the cheese sit out for 60-120 minutes before serving to enjoy full flavor and aroma.
  
• Only cut what you need—refrigerate the rest right away.
  

7. Shelf Life (Once Opened)

• Pecorino: Best within 4–6 weeks when stored properly.
  
• Caciotta: Enjoy within 4–6 weeks for the freshest taste.

Please let us know if you have more questions; we will be happy to help!