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Unpasteurized cheeses with a range of delicate flavors shouldn’t be sliced until you’re ready to enjoy them. Cutting them too early can cause them to lose their subtlety and aroma.

Store cheese in conditions close to how it matures. Hard, semi-hard, and semi-soft cheeses do best in cool temperatures—about 46–55°F. Keep it wrapped in waxed paper and placed inside a loose-fitting food bag. This helps maintain humidity while still allowing air to circulate.

Blue cheeses should be wrapped completely. Their mold spores spread easily, not only to other cheeses but also to other foods nearby. Keeping them fully wrapped helps contain the flavor and protect your other items.

We recommend using waxed or greaseproof paper instead. Cheese needs to breathe, and wrapping it too tightly in plastic can cut off air and change the texture and taste.