How to Store, Serve, and Enjoy Cheese at Its Best
Over the years, we’ve had the privilege of working closely with Neal’s Yard Dairy and MONS Cheesemongers, amongst others, giving us access to some of the finest cheeses from the UK, Ireland, and the Continent.
We take great care of these cheeses from the moment they arrive at The Gog to when they reach your kitchen—and with a little guidance, you can keep them tasting their best at home too. Here’s how.
1. Check Your Cheese
As soon as your cheese is home, check it over. If the paper has come loose or torn, simply re-wrap it to keep it protected.
If anything doesn’t look quite right, we’re always happy to help, just get in touch.
2. Wrap It Properly
We wrap all our cheeses in waxed cheese paper, which allows the cheese to breathe while keeping it from drying out.
If you’re not planning to finish a piece in one sitting, re-wrap it straight away. Greaseproof or baking parchment works well as a backup.
Avoid cling film or foil, as they trap moisture, making cheese sweat and dulling flavour and texture.
Need more cheese paper? Just ask—we’re happy to include extra.
3. Store It Smartly
Cheese prefers a cool, slightly humid environment—your fridge’s vegetable drawer is ideal. Alternatively, store your wrapped cheeses in a lidded box or Tupperware in the main fridge area to help maintain moisture.
Avoid the fridge door, which tends to be too dry and temperature-fluctuating.
Most cheeses will keep well for up to 10–14 days once cut, provided they’re wrapped and stored properly. If surface mould appears or the edges become dry, simply trim or scrape the top layer, what’s underneath is still perfectly good.
4. Serve at the Right Temperature
Flavour and texture shine brightest when cheese is served at room temperature.
Take it out of the fridge 30–60 minutes before serving (less if your home is very warm), and keep it wrapped while it comes to temperature to avoid drying out.
If you’re serving from a larger piece, cut what you need and return the rest to the fridge, wrapped—this keeps it in top condition for longer.
5. Cheese-Specific Storage Tips
Different styles of cheese behave differently in storage. Here’s how to care for each type:
Soft & Bloomy-Rinded Cheeses
Baron Bigod, Brillat Savarin, Dorstone, Ragstone
These are best enjoyed young and fresh, within a few days of opening.
- Wrap loosely in waxed or parchment paper.
- Store in the fridge’s vegetable drawer, away from stronger cheeses.
- If the rind over-ripens or the paste becomes too runny, trim it back slightly.
Washed-Rind Cheeses
Riseley, Langres, Vacherin Mont d’Or
Bold in aroma and rich in flavour, these cheeses can dominate your fridge if not properly stored.
- Keep in a sealed container or lidded box to manage the smell.
- If the rind is too damp, pat gently with kitchen paper before re-wrapping.
- Best eaten within 7–10 days of opening.
Blue Cheeses
Colston Bassett Stilton, Stichelton, Pevensey Blue, Fourme d’Ambert
Robust and flavourful, but still benefit from thoughtful storage.
- Wrap in waxed paper and place in a loosely sealed container to balance humidity.
- Keep them separate from delicate cheeses to avoid flavour transfer.
- Trim any overly strong or dry edges if needed.
Hard Cheeses
Isle of Mull, Montgomery’s Cheddar, Gruyère AOP, Comté, Lincolnshire Poacher, Pyrenees Brebis
Longer lasting and easygoing, but still need care.
- Wrap well and refresh the wrapping every few days to avoid drying out.
- If cracking or dryness appears, dampen the wrap slightly before rewrapping.
- Surface mould? Just scrape or cut it off, no harm done.
Goat’s Milk Cheeses
Tomme de Chambrouze, Dorstone, Ragstone
Fresh and lactic cheeses that evolve quickly once opened.
- Store well-wrapped and check regularly.
- Blue or grey mould on the surface is harmless, just trim it off before serving.
- As they mature, flavours deepen and textures soften—some change is natural.
Final Thoughts
Cheese is a living food, and a little care goes a long way. Wrap it well, store it thoughtfully, and serve it at the right temperature, and you’ll enjoy it just as the maker intended.
Still unsure about how to look after a particular cheese? Ask us at the counter or send us a message, we’re always happy to share advice (and talk cheese).