The ideal place for cheese to be kept is in a damp cellar or garage but this isn’t always possible so people, quite rightly, tend to turn to the fridge. This is a fine alternative provided that the fridge isn’t too cold and dry. It’s best to store the cheese either in a cardboard box in the fridge or in the salad drawer with the veggies as they provide some humidity. Check on your cheese regularly and don’t be afraid of mould; you can scrape this off with a knife. The main thing is it tastes good. After 5 years working with cheese I can assure you that some of the ugliest mouldy cheeses taste the best! Finally be sure to take the cheese out of the fridge about 2 hours before eating so that it warms up nicely, enhancing all those complex flavours.
One last thing...we wrap our cheeses in a paper that allows the cheese to breathe. If you wrap it in cling film it tends to get sweaty and produce funny flavours.
And that’s it. Simple really. Now you just need to come down to our shop in Borough Market, have a chat with us, taste some cheeses, and see for yourself.