Cheese loves the cellar and high humidity
The alpine cheese is best located in a cellar with high humidity.
In the cellar, storage in a cheese box made of natural, untreated wood is always recommended. If cared for properly, it can last a long time.
The older the cheese gets, the easier it will be. The rind of the cheese wheel is simply rubbed with a damp cloth. When the rind is dry, turn the cheese over and rub the rind with a damp cloth again.
In general, cheese should be packaged, stored cool and dark. The refrigerator is suitable for storage only for about 14 to 21 days. Cheese should be kept in a damp cloth after approx. 7-10 days.
The cheese bell
Highly recommended for the fridge is a cheese bell. Advantage: The taste and consistency are retained.
In any case, the cheese should be taken out of the fridge one hour before consumption! Then it tastes best.
It is possible to freeze cheese, but the cheese loses its taste quality. It is better to order at regular intervals. Better simply use our cheese aloe.
Back to the cheese encyclopedia