Caring for your Milawa Cheeses

Wrapping

A piece of cheese wrapped in plastic film (glad wrap) will become soggy and smelly, left uncovered, it will dry out.  We supply cut cheeses in special parchment paper, over-wrapped with cling film, which acheives the best balance between these two extremes.  For other cheese, keep them in the original wrapper as this is designed specifically for that cheese.  Eg; Camembert, Ceridwen, Affine.

Storage

Natural, handmade cheese need to be kept in cool, damp conditions.  The best way to create this atmosphere at home is in the crisper of you fridge.  Washed rind cheeses have quite a strong aroma and can permeate your fridge contents - an airtight container lined with a clean damp chux should work well.

• Cheese is a living thing - we suggest consuming and enjoying it within 2 - 3 weeks of purchase.
• Don't forget to return your cheese to room temperature for and hour or so before eating to allow the flavours and aromas to revive.

Travelling

Avoid extreme temperature changes whilst you are travelling as this can shock the cheese: the cheese may sweat, ooze oil, feel pappy/sticky and smell too strong when unwrapped.  The parcel shelf in summer or winter, is death to cheese.  For the travelling tourist, Milawa Cheese Co. provides foam eskies and re-useable freezer bricks at a small cost - Perfect for getting your cheese home safely.

Remember, if you would like any questions answered, don't hesitate to call the Milawa Cheese Shop on (03) 5727 3589 or send a letter to Factory Road, Milawa, Vic. 3678