INFORMATION ABOUT OUR CHEESES

TRADITIONAL CHEESES

All our cheeses are rural and artisanal products made by small producers. This means that they are made using traditional methods without additional production processes and without additives or preservatives.

STORE CHEESE AT HOME CHEESE IN WAX PAPER

Cheese is a living product, which is why we always wrap our cheeses in wax paper, and this is the best way to store cheeses at home too. Wax paper helps protect the cheeses while allowing them to breathe a little, which keeps the cheese's moisture level optimal and prevents it from drying out or getting too wet.

Our cheeses are at their best within about a week of receiving your order. Larger pieces and whole cheeses will stay good even longer. Cheeses are best stored on the lowest level of the refrigerator, where it is more humid.

"HELP! THERE'S MOLD IN MY CHEESE!"

No problem! Molds of different colors and shapes may form on the surface of the cheese rind, and this is completely natural. Cheeses are the result of different molds and cultures, as well as the fermentation process of milk.

Some cheeses are more susceptible to mold than others, for example, so-called “blooming rind” cheeses (white, soft cheeses, soft goat cheeses) may develop bluish, orangey and brown mold spots, some of which may be “fluffy”. Traditional Cheddars and other hard country cheeses may also develop blue mold streaks inside the cheese, caused by oxygen entering the cheese during natural ripening. This can amplify the flavor of the cheese.

So you don't have to worry about mold spots, but you can always contact us if you have any questions about the cheese you purchased - we're happy to help!

 

SERVING TIPS

BRING THE CHEESES TO ROOM TEMPERATURE

The optimal time to bring cheeses to room temperature before serving is about 30-45 minutes, so that the cheeses do not warm up or dry out too much.

DON'T LET THE CHEESE "CRY"

The so-called “weeping” of cheese, i.e. storing it at room temperature so that moist droplets form on the surface of the cheese, is not recommended for our cheeses. This method is only suitable for Emmental-style cheeses.

CLEAN TOOLS

It is recommended to always choose clean utensils and dishes for cutting and serving cheeses. It is a good idea to reserve your own knives for mold cheeses to prevent mold from spreading from one cheese to another.