Have You Recently Received Our Cheese by Shipping?
We understand that receiving cheese by mail can sometimes raise questions about its condition when it arrives, and we want to assure you of the care we take in shipping.
HOW WE SHIP
Our cheeses travel with insulation and ice packs to help maintain temperature during transit. However, depending on the length of the trip and the season, you may find that the cheese arrives warm at your doorstep. The cheeses we ship are primarily low-moisture varieties that are naturally resilient, even if they appear to have “sweated” during their journey. They are safe to eat.
STORAGE
If you remove them from their packaging and place them in your refrigerator, they will return to their proper temperature and remain perfectly good to consume. We recommend rewrapping in wax paper, or plastic, and storing in the vegetable drawer in the refrigerator.
EXCEPTIONS
The only exceptions are fresh cheeses such as Mozzarella, Ricotta, Mascarpone and/or fresh goat or sheep cheeses. Fresh cheeses are more delicate; if they arrive in warm conditions, you can contact us at 608-255-2430, ext. 3, and our cheesemongers will help you assess how best to care for them.
YOUR CONFIDENCE
Your satisfaction and comfort are our top priorities. We want you to feel confident in every order, and we are always here to answer questions or provide support. Thank you for trusting us to bring artisan cheese to your table – we’re honored to be part of your culinary experience.
Tips to Preserve Your Cheese
If your cheese has been traveling – shipped from Fromagination? – it’s normal that it will develop moisture, and possibly sweat. Don’t be alarmed. Below are some ways to make your cheese last longer.
Let Cheese Breathe
Plastic isn’t the ideal wrap for cheese. Cheese is best stored in breathable paper or cheese bags. Cheese rinds are living things, and wrapping them tightly in plastic alone will smother and kill the rind. Some cheeses, such as Cheddar, can be stored in a zip-top bag alone. Squeeze the air out to improve the cheese’s chances. Otherwise, humidity will build up, and the cheese will ammoniate.
Face Your Cheese
The longer a cheese is wrapped in plastic, the more likely it is to taste like it. Improve the cheese’s taste by “facing” it. Scrape the exposed face of the cheese with the edge of a knife to peel off the layer that’s been next to the plastic. For hard cheeses, this method may also be used to remove mold. The cheese underneath is still good.
Exception: Fresh/soft cheeses – if you see green, blue or pink mold, throw the cheese away.
Keep Cheese Cool
Store your cheese (properly wrapped) in the vegetable drawer or the lowest part of your fridge. Do not freeze cheese – freezing ruins the flavor and texture of cheese. And do not store cheese at room temperature: It’s too warm, and the cheese will sweat out its butterfat, drying out in a few days.
Cheese Shelf Lives Vary
Remember: A drier cheese lasts longer.
Fresh (no rind): Up to 7 days
Bloomy (Brie type): Up to 10 days
Semi-Soft to Firm: Up to 3-4 weeks (face before serving)
Hard/Dry: Up to 5 weeks (face before serving)
Blue: Soft, creamy blues last 5-10 days; drier, fudgy blues last 2-3 weeks
Separate by Type
Store similar cheeses together. Parmigiano Reggiano will age (and react to the refrigerator) much differently than a Reblochon or other soft ripened cheese, so don’t wrap them together.
Store milder cheeses away from stronger cheeses. Stronger cheeses can impart their flavors to the milder ones. Blue cheeses should generally be stored on their own, since the mold from the blue cheese can spread to whatever is stored with it.