Caring for your cheese

Storage: 

I recommend you to identify the warmest place in your fridge so you may place the soft ones which aren't ripe there to encourage ripening. When it comes to hard ones, they no longer ripen though they need protecting from the dry cold from your fridge, a clingfilm will do just fine, there could be a growth of flora on the paste if you leave it unattended for a while, nothing to be too concerned about, scrape it off and you will be back in business.

Contrarily to popular advices, I never keep my cheese in the salad drawer because it is for salad and veg. There are plenty of pathogens in there that I would rather keep well away, same goes with raw meat and fresh eggs. 

I dedicated a shelf where I stock my hard cut ones in film and my goat ( chevre ) in a plastic tupper ware to avoid them drying

( unless I choose to ). Goat ( chevre ) and soft cheeses are quite alive, they produce a minute amount of heat that will create condensation in the storage box, make sure you avoid any build up or you will end some soggy bottoms. 

Lastly, cheese retains smell and taste from anything strong placed next to it. Careful, a fishy cheese is not that great!

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Shelf life:

Individual cheeses will be coming with a Use by date which by law a food trader cannot sell if passed.

If you have purchased a soft cheese and you forgot about it, a few days after the date won't be dramatic, the date actually serves as an indicator of ripeness, the closer to the use by date the riper your cheese will be, sometimes it may reach ripeness after the Use by!!! 

All cut cheeses, cut to order, will be given a 14 days shelf life. If kept and handled in good conditions,

they may last a long longer!