Once you have purchased some of our amazing cheeses, we have a few tips regarding transporting and storage of your precious goods.
In store, our staff are able to offer you cooler bags and ice packs for purchase to ensure you get your cheese home in its best condition – especially in those warmer months. Always be sure to store cheese in the coolest part of your fridge in their original packaging, where possible, and be sure to use clean utensils each time you serve or cut from them. We do not recommend freezing any of our cheeses.
Our marinated cheeses can be safely kept out of a refrigerated environment for no more than 8 hours (at absolute maximum). As they are steeped in their marinating oil, this keeps them from perishing longer than our other cheeses. Use by dates are well marked on the jar or tin, but can last up to months at a time.
Our curds and fresh goats pyramids require refrigeration within a maximum of the first 2 hours of purchase. They are equivalent to buying any fresh dairy products (e.g. cream or milk) and their use by dates reflect how delicate and perishable they are with a maximum of 2 weeks shelf life.
Like the curds and fresh cheeses, our matured or white mould cheeses require refrigeration within a maximum of the first 2 hours of purchase. Depending on the level of maturity and the specified marked use by date, they can be stored from 1 – 4 weeks. These types of cheeses absorb (and emit) strong aromas so store away from other strong smelling foods in the refrigerator.
This style of cheese can keep for several weeks in the refrigerator if stored well. Transporting it to refrigeration is recommended within a maximum of 2 hours of purchase. Wax paper over an entire piece is best as it allows the cheese to breathe. Should you have a large amount of rind still attached, just covering the exposed surface of the cheese is recommended so the rind can continue to breathe. Shelf life depends on the age of the cheese when it is purchased but should be clearly advised either on the product or by service staff.