Here are some tips to keep your loved ones in their best condition…
Cheese is always best when enjoyed fresh, however our cheeses can be stored in a cool environment for anything from a couple of days to several months, depending on the type of cheese (soft and goat cheeses don’t tend to last as long as hard cheeses).
Ideally you would have a temperature controlled environment to keep them in, but if you’re not lucky enough to have a cellar, a cave or indeed a cool larder then they can go in the fridge near the bottom or in the vegetable drawers.
To bring out its full flavour, cheese should always be served at room temperature. Make sure you remove your cheeses from the fridge for up to two hours before serving and keep then loosely wrapped.
We always like to have a number of knives to hand and always use separate knives to cut blue cheese and mould ripened cheeses such as Brie.
Try to make your cheeseboard as exciting as possible with natural garnishes e.g. parsley, grapes, apples, tomatoes and celery and try some of the more unusual accompaniments, such as olives, pickled walnuts or pickled gherkins. But remember, all pickles should be served in separate dishes.
Serve cheese with bread, crackers, water biscuits or indeed anything else you think will accompany your cheese well e.g. dried meats, sun dried tomatoes, figs.
Don’t forget these cheeses are works of art and have been mastered over years of perfecting the production process: make sure the people you share it with know the story behind the cheese, what it’s made from and where it originated.
If you’d like to know more about any of our cheeses please email us firstname.lastname@example.org.
Once you have gorged and can eat no more (we’ve not experienced this but apparently some of you may leave a little at the end) either wrap the remainder tightly in foil or Clingfilm or keep in an airtight container in the bottom part of the fridge.
If the remaining cheese is an odd shape, and can’t be re-used on the cheese board why not use it in a sandwich or a make something new from The Recipe Book