Choosing and Storing Cheese

Always try to buy cheese from a specialist merchant, who will give good advice and, usually, allow you to sample what’s on offer. Go for farmhouse cheeses, which tend to be far more interesting in character and flavour than plastic-wrapped, factory-produced ones. Whenever practical, purchase whole cheeses or blocks of a decent size. Small portions can lose their flavour quickly.

Advice on storing individual types of cheese is given below, but there are a few general guidelines to bear in mind:

The ideal storage place is a cool larder or cellar, about 10-15°C (50-60°F). This idyllic atmosphere neither retards the flavour nor hinders any ripening process. Nowadays, however, most people are resigned to storing cheese in the refrigerator. In this case, select the least cold part and aim for a temperature of 7-9°C (45-48°F).