What to expect when you’re expecting cheese
How will the cheese ship?
In warmer months (early April to mid September), we ship cheese with two business day service plus warm weather care. We employ an ice pack and insulation defensive strategy that ensures your shipment arrives in great shape. Dry ice will evaporate, ice packs may melt, but they will have done their job on the journey. The extra packaging is reusable on picnics and road trips.
The rest of the year (late September to the end of March), the shipping method will either be flat rate service (1-4 business days) for our more durable aged, hard cheeses or two business day service for our more perishable younger, soft cheeses. Aged cheeses can withstand the time in transit – their age ensures their durability.
What’s up with that oil?
If you see oil, that’s just moisture leaking out of the cheese. Cheesemongers call it weeping, which sounds sad, but it’s natural and there’s no need for condolences. Just wipe your wedge with a cloth.
Should I be worried about the smell?
When you open a wrapped piece of cheese that’s been closed in a box the aroma can be strong. The tight quarters don’t let it breathe well. Don’t worry. Give it a half hour of fresh air when you want to eat it.
How to store your cheese
Store your cheese in the warmest part of your refrigerator. That’s usually the door or a drawer. Don’t freeze your cheese, refrigerator only please!
Keep the cheese in the special bag we shipped it in. We get those snazzy bags from France where they’re developed especially for cheese. The paper allows the cheese to breathe a little and maintain its flavor. If it’s wrapped in the bag you don’t need any extra wrapping, no plastic, nothing. Just roll down the top of the bag and you’re good.
Used up all your cheese? Re-use the bag for other cheese. It’ll last a long time.
How long will my cheese last?
Many days for sure. Sometimes weeks. Bigger hunks of cheese last longer. Harder cheeses last longer too.
What if it’s got a little mold on it? A little mold is no problem. It’s a good sign, it means the cheese is alive. Scrape it off with a knife. But if you have a lot of mold and it’s turning dark and funky it’s time to say goodbye.
The best way to serve cheese
Take your cheese out of the fridge about 20 to 30 minutes before you serve it. Cheese tastes best at room temperature. It makes a world of difference: the aromas expand, becoming more complex; more of the fat spreads on your tongue, which makes the flavor more intense. When cheese is warm you’ll eat less of it and enjoy it more.