The lasting pleasure procured by cheese is depends on it being properly stored.

Given the right conditions it will keep well and taste perfect ensuring your health and eating pleasure. There are two basic rules for keeping cheese. It must remain at a steady, cool temperature and it must be protected from contamination from the outside. To taste perfect cheese must not be exposed to intense cold or the dryness of the atmosphere.   The ideal temperature for keeping cheese ? - Fromage blanc and curd cheese : the coldest part of the fridge (0 to 4°C) - Cooked pressed cheeses : the mildest part of the fridge (6 to 10°C) - All other cheeses : the middle of the fridge (3 to 6°C)

Protecting cheese All cheese should be kept wrapped. This protects it in two ways : - Against drying and loss of flavour - Against bacterial contamination by unwashed raw produce.

Although most bacteria do not develop below 20°C some types, referred to as psychrotrophic, can develop at temperatures over 4°C. Ideally each cheese should be stored in its original wrapping. Otherwise use kitchen foil or cling film. For cooked pressed cheeses a clean damp cloth may be used. If it is impractical to wrap each cheese individually (small leftovers), group them by type. Even wrapped cheese should not be left in direct contact with unwashed fruit and vegetables (lettuce, greens, root vegetables, etc.). Even minute amounts of earth may contain bacteria. The best solution for protecting your cheese is to keep wrapped cheese in one or more plastic boxes.