How best to look after your cheese:

Whole cheeses are best stored in the refrigerator or cool airy place (preferably on a wooden board). It is advisable to turn the cheese, top to bottom, bottom to top, on a regular basis.

When finally you come to cut into your whole cheese, if you find that the surface rind has grown mould it is advisable to clean the rind before cutting into the cheese to prevent smearing mould across the cut section of cheese. This is done by gently scrubbing the rind under running water until all traces of the mould are removed. Then simply pat dry the surface of the rind with clean kitchen towel.

Once cut, or if you have purchased sliced cheese, before storing back in your fridge, wrap well in cling film to prevent the cheese from drying out in the dry atmosphere of your fridge. If it then develops a growth of mould simply trim off the surface and the remainder of the cheese is ready to eat - surface mould growth does not indicate that cheese has "gone off".

In order to appreciate the full flavour of your cheese at its very best, try to remember to take if out of the fridge an hour or so before you intend to eat to allow it to come up to room temperature.