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Do you know the best way to store cheese?

Cheese shops sell their cheese when it has reached its optimum taste after a long and careful maturation. How do you prevent cheese from losing its taste too quickly?

Purchased cheese is best consumed within 48 hours. But not everyone lives near a cheese shop! So you have to make sure that the cheese stays good for as long as possible.

Buy your cheese according to your needs. Never store cheese in an airtight plastic container. This is fatal for the cheese, because it can no longer breathe, becomes moist and spoils more quickly. Simply leave the cheese in the original packaging from your cheese shop and place it in the appropriate compartment or vegetable drawer of your refrigerator. Remove your cheese from the fridge 2 hours before consumption to serve it at room temperature (unless it's too warm). Only cut off the portion you put on the table. Cheese must not undergo too large and frequent temperature fluctuations.

The optimum shelf life depends on the type of cheese. Soft cheeses with a white mold rind (camembert, brie, ...) or washed rind (livarot, maroilles) can be kept outside the refrigerator for a few days in their original packaging with a damp cloth around it. Most hard, cooked and blue-veined cheeses stand the test of time better and keep longer than soft cheeses with a white mold rind or washed rind.

For an optimal shelf life of your Swiss cheese, and to preserve the taste of Le Gruyère AOP, Etivaz AOP and Vacherin Fribourgeois AOP, we recommend that you store the cheese in the packaging paper of the cheese shop and take it out of the refrigerator about 1 hour before consumption. to get. It is best to take a Tomme Vaudoise out of the fridge 1/2 hour before serving, so that it is nice and creamy.

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