Download a PDF of our Retail Information Sheets.
Storage and Handling
As with all semi-hard alpine style cheeses, the complex flavor and aroma can disappear quickly with improper handling. We recommend that the cheese be cut for sale the same day, if possible, and wrapped in a high quality cheese paper. Cutting too far ahead of sale will give the customer a less than optimal to poor taste experience. If clear plastic wrap is used, the shelf life is much shorter than with a good paper.
After taking the cheese home, the best place to store it is in the crisper drawer or some other enclosed space in the refrigerator. The cheese must breathe to minimize mold development but airflow around the wrapped cheese should be minimal. The best solution for maintaining freshness is to buy an amount that will be consumed within a few days.
Did our cheese arrive in good condition?
We’d like to know how we are doing with packaging…especially if there is anything we can improve upon. Did the cheese seem fresh? Do you have any questions about its appearance and did the flavor meet your expectations?
It’s often a long haul from our aging room to your cutting board. If there is anything we can do to improve the handling of the cheese, we’d like to know.
Any other questions?
Please feel free to contact us with any other questions, requests for more labels or information about our farm and cheese.