Product Information

Cheese

When your cheese arrives, check that the wrapping is still as snug as possible on order to prevent mould from growing. If the wrapping is compromised, clingfilm or wax paper are the best alternatives.

Refrigerate the cheese, or for harder cheeses, store them in a cool/dry place between 8-12 degrees.

It’s hard to generalise the fridge life of all cheeses as they can vary hugely.

As a rough guide harder and more mature cheeses will last longer, whereas softer and smellier cheeses have a shorter life.

Once a cheese is cut, the rind that acts as its natural protective barrier to the elements has been compromised, and the cheese will start to deteriorate. This means that when you receive your cheeses, they are best eaten within 2 weeks of purchase, but we’ve found they rarely last that long anyway!

Don’t panic! In all cases you should wrap the cut face of the cheese as closely as possible, to stop mould developing.

But, if mould does start to develop, however, remember that cheese and mould are ‘best friends’ so you can simply trim or scrape it off, and carry on eating!

To make cheese, a dairy needs to use an ingredient called Rennet that acts as a thickening agent for milk. This is traditionally made using ingredients sourced from pigs.

Although there are a variety of vegetarian cheeses that use an alternative vegetarian Rennet, that uses a Funghi-based ingredient.

When the cheese matures, moulds, yeasts and bacteria are encouraged to grow in and on the surface of the cheese. A certain balance of these 3 things help the cheese achieve a complex flavour and ideal texture.

They may appear most prominently on the rind, so it is important to eat at least a little of this in order to compare the flavours, unless the rind is specified as inedible.

 

Your guests will probably want to sample between 3-5 cheeses, so we recommend a serving size of between 50-75 grams per person, for each cheese.

Always serve the cheeses on a board, whole, so that guests can self-serve, and include a range from soft to blue, hard to crumbly in order to provide a variety of textures, flavours and styles.

We always recommend serving our cheeses alongside fresh bread or crackers, with a seasonal chutney or pickle and a bottle of your favourite wine.

Don’t panic! In all cases you should wrap the cut face of the cheese as closely as possible, to stop mould developing.

But, if mould does start to develop, however, remember that cheese and mould are ‘best friends’ so you can simply trim or scrape it off, and carry on eating!

Wine

When storing wine you have purchased we recommend the following:

White & Rose Wine is best served chilled so refrigerate this once your items have arrived. 

Red wine & port is best served ar room temperature.

Many of our wines are vegetarian but
due to the varying production methods we cannot guarantee which ones will be suitable. Please contact us for further information.

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