Cheese-making began around 6000–8000 BCE—likely by accident.
Today, it’s a global favourite, blending ancient tradition with modern flair. Just four ingredients: Milk, Starter Cultures, Rennet, and Salt. Plus time. Always time.
No rules— serve what you love - but here are a few easy tips:
Don’t serve cold. Take cheese out 30–60 mins before eating.
Mix it up. Go for a variety—soft, hard, blue, washed rind.
Start mild. Place milder cheeses first and finish with the bold ones.
Hard cheeses like cheddar last longer, they’re low in moisture and have a long shelf life. Soft cheeses like brie? Higher moisture, shorter life. Cheese ripens over time, so “best” is up to you. Some love brie young, firm and mild. Others wait for it to go oozy, earthy and bold. It’s all about your taste.
Soft cheeses (like brie or camembert): Slice like a cake—from the centre out. The gooey middle is gold, so share it fairly!
Hard cheeses (like cheddar): Cut into even sticks or cubes from the rind in.
Pro tip: Don’t slice too thin—they’ll dry out fast.
Keep it fresh. Keep it tasty for longer. Here’s how:
Do:
- Once opened, rewrap in foil, waxed paper or cheese bags
- Store in the cheese/fresh produce drawer of your fridge – the humidity will help keep it from drying out
Don’t:
- Re-wrap into plastic wrap (it suffocates your cheese)
- Freeze your cheese
Absolutely – it’s a guide – not a deadline!
Cheese is a fermented product that is “alive” and constantly aging and changing, mostly for the better. As soft and semi-hard cheeses age (ripen), they mature - flavours become more complex, aroma deepens and the cheese develops a softer texture. Past its “best before” date, trust your sense of smell and taste while also looking for signs of spoilage (just like a banana). Once opened, soft cheeses are best enjoyed within a few days.
Yes, especially on soft cheeses like brie or camembert. That soft white layer (called a bloomy rind) is totally edible and adds an earthy, mushroomy flavour. It’s part of the magic – but hey, it’s your cheese, your choice.
