Storage & Handling

Cheese - natural, delicious and nutritious!

Cheese is made purely from milk - a high energy food, it's packed with protein, and is a rich source of calcium (essential for bone health) and other valuable vitamins and minerals.

Historically, cheese has been a Western staple food. Modern weight watchers are wary of cheese for the same reason their hard working ancestors chose it - it can be high in energy and therefore calories.

Generally, softer cheeses have less fat because of their higher moisture content. (The exception being those decadent double cream cheeses).

Lower fat varieties of cheese are increasing in popularity. Feta has about 44% less fat than traditional cheddars and the seemingly indulgent Camembert and Brie have approximately 28% less.


Cheese rewards good handling

Your cheese will retain or develop flavour and keep better if you follow these storage and handling guidelines.

·  To store, refrigerate between 2 - 4 °C  
·  Serve at room temperature
·  Wrap well once opened to prevent drying
·  Cut off any mould that forms on cheddar style cheeses- (the trimmed cheese is still fine)
·  Guard against tainting - don't store cheese next to foods with strong smells like fish.
·  Note shelf life, generally harder cheeses have a longer life than soft.
·  Avoid freezing cheese, unless you plan to use it for grating. Freezing affects the texture and for cultured cheeses kills the starter organisms and diminishes the potential flavour.