Once your cheeses arrive, we recommend transferring them to the refrigerator as soon as you can. All cheeses must be kept refrigerated and should only be removed from the refrigerator immediately before serving. We recommend consuming the cheeses within 7 days of opening. Here are some tips on how to best store the cheese after they have been opened: 

Bries: Brie needs airflow, so we do not recommend tightly wrapping it in plastic wrap, as this can cause bad mold to develop. Instead, we recommend loosely wrapping pieces in cheese paper or parchment paper and storing them in the crisper. Before storing, apply a piece of wax paper to the exposed area to protect cut surfaces from drying out.

Our cave-aged Bries are made with living cultures, and sometimes mold spores bloom and appear on the rind and inside the cheese, like a layer of fuzz. This growth is normal and is fine to consume.

Fromages and Chèvres: Securely wrap in cheese paper and seal the opening with tape or a sticker. If wrapping with waxed paper, follow with a plastic wrap.

Firm Cheeses: Wrap in cheese or wax paper and store in a partially opened plastic zip bag.