Read on to learn all about proper cheese storage and care, and for answers to popular cheesy questions. Have a question we haven’t answered below? Get in touch or give us a shout on social media @RogueCreamery.
Cheese Care FAQ
You've got questions, we've got answers
Let the cheese breathe! Storing cheese directly in plastic wrap will suffocate the cheese. Instead, wrap it in cheese paper, wax paper or parchment paper. Store paper wrapped pieces of cheese in a plastic bag or tub in your refrigerator to minimize temperature fluctuation and moisture loss.
Our cheddar cheeses have a 1 year best by date while our blue cheeses have a 6-month best by date. If stored properly, your cheese should last 4 weeks after opened.
Cheese is best served at room temperature. Pull your cheese out of the refrigerator and unwrap it 30 minutes before serving to help soften the texture and bring out its aroma and flavors.
Sometimes hard cheeses can become dry and cracked if forgotten for too long. They haven’t gone bad so grate them on something if they still have a pleasant taste.
We do not recommend freezing our cheese. Freezing blue and cheddar cheeses changes their texture as well as flavor. If you do freeze cheese, cook with it rather than serve it as is.
Exposure to air causes cheese to mold. Most molds are harmless – if a spot of green, grey or white mold appears on the surface of your cheese, simply shave it off and enjoy the remainder.
The pink hue around the rind is a natural byproduct of the pear spirits in which the grape leaves are soaked. It is perfectly normal and fine to consume.
No need to worry-it’s common for naturally aged cheeses to develop a small amount of moisture inside their packaging and is common in our blue cheeses. The liquid on the outside of your cheese is just excess moisture, or liquid whey. Simply blot your cheese with a paper towel and enjoy.
Don’t see much ‘blue’ in your blue cheese? It probably just needs to re-oxygenate. Let it sit open at room temperature for an hour, and the ‘blue’ should appear.