Home Cheese Care
Cheese is best at room temperature. Don’t worry if it arrives slightly warm. Just pop it in the fridge and it should firm up, and be just as delicious as if it had arrived super cold. If your order was delayed or lost contact us. That is the reason we don’t ship fresh Mozzarella or Burratta.
Aged Cheese gets drier as it ages. You may notice a few of our aged varieties have “spots, or holes filled with white crystals”. This is NOT Mold. We call them “pockets of awesomeness.” They occur naturally when lactic acid converts to a crystallized form. They add to the texture of the cheese and taste great.
After opening, it is best to wrap it tightly in cheese paper, or if you don’t have any of this, cling wrap tightly instead. Our least favorite way to store it is in a Ziploc bag, as this will cause it to mold faster. (air tight is key, and should use new wrap after each opening and return trip to fridge, our fingers have bacteria that quickly spread on the cheese)
If mold should occur, just cut it off and enjoy the rest of your cheese. Most cheese molds are surface, and once detached from the cheese they do not affect the inside product. Use your taster to decide how much needs cutting. If you cut some off, and the rest still tastes a little off, keep cutting until you get to the flavor you know and love.