Hints and Tips

General hints and tips to make sure that your cheese feels “comfortable”

• Avoid great changes in temperature
• Ensure ideal humidity in storage rooms and counter area
• Avoid strong air flow, especially close to the cheese itself
• Keep the cheese in its original packaging for as long as possible
• Never wrap goat cheese in any kind of foil; allow it to mature in the open

Further care of soft cheeses with washed rinds, e.g. Münster, Epoisses, Grès des Vosges...
Rule of thumb: Store cheese wrapped in original packaging at 6°-8°C and 95% humidity. In case of white or blue spots of mould, use a fine linen cloth or brush and water or watered-down liquor or white wine to wash off the spots.

Further care of soft cheeses with mould rinds, e.g. Camembert, Brie de Meaux...
Store cheese wrapped in original packaging at 8°-10°C and 90-95% humidity. Turn the cheese over regularly.

Further care of goat cheeses, e.g. Picandou, Crottin de Chavignol...
If the cheese is to be sold fresh, it should be stored in its original packaging at 6°C. If the cheese is to be allowed to mature, store unwrapped at 8°-10°C and 80-90% humidity. Within 4 to 5 days the cheese will dry out and develop white, blue or green mould on its rind.

Further care of semi hard cheeses, sliceable cheeses and hard cheeses with red mould, e.g. Jurassic, Fromage des Cimes, Comté...
Remove the cheese from its packaging, and place it on a board. Store in a cellar at 8°-10°C and 95% humidity. Turn the cheese over once a week, and wash it off with salt water.

Further care of sliceable cheeses with natural rinds, e.g. Tomme de Savoie...
Store at 8-10°C. Needs no special care.

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