The test of maturity – handling cheese.

shiny kaese

The enjoyment of cheese is the end result of optimal production, maturing, storage and advice. It’s all a matter of trust.

Even though we stock over 400 varieties of cheese, we know all of our producers well. We know that our cheeses are of the highest quality. In order to ensure that our customers enjoy the cheeses at their best, the right storage conditions are particularly important. For every variety, there are special rules, which are always simple and effective.

If cheeses are stored correctly, they will maintain their unique character for longer.
Here are our tips for each variety:
Cheese is a natural product, which is ‘alive’ and does not stop maturing even after it is sold. It will keep for longer if it is stored in a dark, cool and well-ventilated place. The humidity of the air should be at a constant 80–90%, at a temperature of about 5°C for long-term storage and 12°C for short-term storage. Cheeses should always be individually wrapped. Hard cheeses should be stored in a cloth soaked in brine; semi-hard cheeses should also be wrapped in the same kind of cloth or in cling film. Cheeses with mould inside should be wrapped in foil and soft cheeses in parchment paper or a cloth. Cream cheeses should be wrapped in cling film and stored in the fridge. Before serving, cheese must be given time to reach room temperature and release its full aroma.


For more tips, ask our cheese
specialists in our stores. Because
it is important to us that our
cheeses leave the very best impression
with you and your guests.

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