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. Keep packed cheese from the cooling shelf in the original packaging if possible. Cheeses are also packed in breathable film when purchased at the cheese counter and this is suitable for storage in the fridge. Bergader Edelpilz is best packed in aluminium foil and the foil should be pricked in several places on the top with a fork. The blue veined cheese stays fresh for longer in the aluminium foil. Cheese specialists do not recommend freezing cheese with very few exceptions. Freezing leads to considerable losses in taste and flavour.