Storing Cheeses

Cheese is in a constant state of moisture loss as it is aging. Knowing how to wrap and store them will extend their shelf-life.

Category	Storing tips
High moisture fresh cheeses: Provencal, Roves, fresh Brillat Savarins and Saint Florentin	Plastic container
High moisture soft and semi-soft ripened and washed rind cheeses: Camembert au Calvados, French Neufchâtel, Pont l'Évêque, Chaource, Brillat Savarin affiné , Délice de Bourgogne, Boucantrin, Saint Félicien, Saint Marcellin	Wrapped in waxed or parchment paper. Always rewrap cheese in fresh wrapping after it has been opened and change wrapping every few days. Cheeses packed in wooden boxes age better when kept upside down.
Moist washed rind cheeses: Affidélice, Epoisses, Le Perrière, Soumaintrain, Trou du Cru, Grain d'Orge, Livarot, Le Paillou	In plastic container with few pinholes poked into.
Medium moisture semi-hard cheeses Comté	For short time: waxed or parchment paper For long time: plastic wrap to retain moisture

Temperature is another key factor: 40°F is the average best.

Finally keep all cheeses away from draft.

The ideal would be to have an affineur type of cellar

with temperature and humidity controlled for almost each cheese!

Affinage cels at the best French Affineur Hervé Mons