Open Mon-Fri. 11.00 - 6.00
            Sat. 10.30 - 2.30

Cheeses tend to dry out in the fridge, so wrap them in wax paper if you have it, and there is nothing wrong with cling film. Aluminum foil is good for blue cheese. Goat’s cheeses are tricky – they tend to sweat if they are wrapped up, so a light covering of wax paper is good, cling film suffocates them and they need to breath. If your cheese has been in the fridge for a while and has mould on it, just trim it off before serving.

Generally hard cheeses last better (Parmesan can last a month or two – though losing some moisture). The camembert-style cheeses don’t last well, the rind becomes bitter and ammoniated.

Though cheese should be served room temperature, this does not mean kitchen warm. Hard cheeses especially start to sweat (think of Cheddar at a picnic in the sun) and become rubbery and oily. So it’s best not to leave them out too long.