Guide to Cheese

Cheese Care

Taking care of your cheese once you pick it up from Harper & Blohm is essential. How you store it can have a direct effect on how it tastes, how long it keeps for and how well it eats.

Here are our top tips to help you take care of your cheese at home.

Do not wrap your cheese in plastic!

It’s important that you let your cheese breathe when storing it at home. Wrapping cheese in plastic suffocates the cheese, making it slimy, soggy and smelly.

We wrap all of our cheese in cheese paper in the shop, so if you can, simply keep the cheese wrapped up in this in your fridge. Alternatively, you can wrap your cheese in waxed paper and then place it in a loose fitting food bag.

Designate a large plastic container for cheese only

Purchase a large plastic container to store all of your cheese at home. If you can find one which has an airflow button on top and a plastic grate on the bottom to allow air to circulate around the cheese, all the better.

Be sure to place a damp, clean, dish cloth at the bottom of the box to prevent the cheese from drying out.

Find the warmest place in your fridge

Cheese can dry out if it is too cold. Find the warmest place in your fridge (usually the vegetable drawer at the bottom) and store your cheese container there.

Purchase cheese little and often

Unless you have a large chilled pantry or cellar at home, trying to store large pieces of cheese is difficult. We recommend that you purchase cheese from us in smaller quantities so that it will stay fresh in your refrigerator.

Serve your cheese at room temperature

Take the cheese out of the fridge about 30mins to 1 hour before serving. This is important for the flavour of the cheese as cold cheese will lose its flavour.

Don’t freeze cheese!

As a general rule, don’t freeze cheese. Artisan cheeses will not benefit from being frozen as they are delicate and will deteriorate once they defrost.

However, there is an exception to this rule; rather than wasting the rinds or ends of cheese, pop them in the freezer before their use by date and use these for melting or cooking only. Parmigiano Reggiano rinds can be added to minestrone soup, spaghetti Bolognese or a cheese sauce for extra flavour, and frozen ends of old cheddar, gruyere or mozzarella can be used in tarts, muffins, cheese sauce or pizza. But remember it’s not going to be like the fresh product!

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