Why are my cheeses wrapped in paper instead of vacuum sealed in plastic?

Our artisan cheeses are living, breathing organisms. In the cheesemaking process, we not only encourage the growth of the inherent microorganisms that are in the milk naturally, we also add more starter cultures/bacteria to start the acidification. We never use any mold inhibitors or preservatives to control mold growth. For this reason, in the past we have shipped all of our artisan cheeses in vacuum sealed packages. We just did not want the possibility of unintentional mold growth while the cheeses were in transit from our factory to your home. We have since realized that cheeses need air to breathe and by not giving them the correct environment, we were causing some of them to have a bitter flavor or slimy texture. The longer that they are in the vacuum sealed package, the more they start to taste like plastic. So, we have decided to start acting like a real cheese shop and do what is best for our products. All cheeses are hand cut and wrapped in paper and must be delivered to you within two days of leaving our facility. We also do not recommend you ordering more cheese than you can eat within the next two weeks or so.

What is the best way to store the cheese once it gets to my house?

We recommend that you wrap the cheeses in wax paper and then an outer layer of plastic wrap. The plastic wrap is to keep the moisture in (cheeses like humidity) while the wax paper provides a barrier to prevent the cheeses from taking on the plastic like flavors of the wrap or flavors of the refrigerator. Rewrap the cheese often to prevent mold growth.

What do I do if I open my cheese and there is mold growing?

Our cheeses do have natural rinds, so you will see mold on the outside edges. If there is some mold growth on the paste or interior of the cheese, you may need to shave the face of the cheese before eating. The cheese is okay and safe to eat.

What if the ice packs are completely melted and the cheese is slightly oily to the touch upon arrival?

Even if the ice packs are room temperature, chances are the cheeses are still in good shape and will be tasty. Cheese is the way people have preserved milk for thousands of years. We have only had refrigeration for a very short time in the history of cheese. Unless it is a fresh cheese such as ricotta, mozzarella, fresh chevre, or the like and is leaking all over the box, the best thing to do is to put all cheeses in the fridge for at least an hour. When you take it out again, it will have returned to its normal firm texture. Please keep it wrapped in wax paper and plastic wrap so that it doesn't become too dried out.

What is the best temperature to serve the cheeses?

We recommend taking the cheeses out of the fridge about one hour before serving to let them warm up to room temperature. Cheeses that are too cold lack flavor. For serving you can cut the cheese in cubes or wedges, thinly shaved slices, or even leave the cheeses in a whole chunk to preserve the aesthetic value of the natural rind. Just remember to cover the cheeses in plastic wrap if you cut them in advance so that they do not dry out before serving.