Advice about your cheese
Cheese needs to be able to breathe so wrapping your pieces in wax paper allows for this to happen.
Small pieces of cheese (100g) will keep for up to two weeks but are best consumed as quickly as possible to prevent them from drying out.
To keep your soft cheeses at their best store in the door of your fridge where the temperature tends to be a little warmer.
Take your cheeses out of the fridge and unwrap at least one hour before eating to allow them to warm and release their full flavour potential. We suggest longer in the colder months.
A good cheesemonger will always be happy to send you off with some extra sheets of wax paper should you take a bigger wedge. This will maintain the freshness.
Having the right knives for your cheeses can help to ensure you have no wastage. Ask your cheesemonger about this.
Most artisan and farmhouse cheeses have natural edible rinds, so feel free to eat them.