This is how quality is maintained
How do I store cheese correctly?
Cheese should be allowed to breathe in a cool, dark place and it should not be too dry or too cold. It is best to store cheese as one piece, as it will dry out less quickly and retain its full flavour. Temperature and humidity are important factors for cheese storage. Incorrect storage temperatures and frequent temperature changes can have a considerable effect on the quality of the cheese. The ideal storage temperature is between 4°C and 8 °C. It is recommended that the cheese is kept at room temperature of approx. 18-20°C for 30 to 45 minutes prior to consumption.
Which is the correct packaging material?
That depends on the type of cheese. Hard cheese is best stored in cheese wrapping paper or special cheese containers that are permeable to air. It should not be stored at too low a temperature as it will otherwise dry out.
Keep cheese from the self service shelf in the original packaging, if possible. Also cheese bought from the deli counter are usually packed in foil suitable for storage in the fridge.
The blue cheese Bergader Edelpilz is best packed in aluminium foil, and the foil should be pricked in several places on the top with a fork.
Air for breathing
Cheese fans should ensure that the cut surfaces are protected against drying out so that the cheese does not lose its soft consistency. Nevertheless the cheese must have "sufficient air for breathing".
Special attention should be paid to the storage of edible mould types.
Cheeses with edible mould should always be stored separately so that the spores are not transferred to different cheese types. A cheese cover which admits air is also suitable for short term storage.
We do not recommend freezing cheese!
Freezing cheese is generally not recommended. Even the most up to date household appliances do not deep-freeze quickly enough. Reductions of quality and taste are thus unavoidable. The only cheeses which can be frozen are grated cheeses which will be used for food au gratin or for pizzas etc. Soft cheese specialities should not be deep-frozen under any circumstances; they become unsightly and they taste "watery" following thawing.