Not eating your cheese right away? Store it properly.

Hard cheeses can go in a cellar or larder, but soft, blue, or cut cheeses belong in the fridge—ideally in the salad drawer.

Keep cheese in its original wrapping or use foil if needed. Surface mould is natural—just trim it off and enjoy.

Each cheese has a ‘Use by’ date and batch number. We send cheese that’s ripe and ready to eat.

Our cheeses may look different from supermarket ones—wrinkly rinds, bold colours, unique textures. That’s the charm of artisanal cheese.