How do you store your cheese?
Renewal rather than storage
A cheese that you keep too long at home, whether in the cellar, the garage or your fridge, will inevitably lose its splendor, and its taste may change over time.
As we like to say, buy more often and in smaller quantities to preserve your cheeses better, and come back to see us, even if it means coming several times a week.
No surprises: in our stores, you'll find cheeses that are always just right!
Respecting the cold chain
Once we've selected your cheeses together, it's best to put them in the fridge as quickly as possible, especially creamery and ultra-fresh products such as crème fraîche, fromage blanc, butter or yoghurts.
In summer, we recommend using a reusable cooler or isothermal bag to transport your cheeses from the store to home.
Preserve with moisture and coolness
In a cellar or in the refrigerator crisper, it's important to create an atmosphere similar to that in our stores. Moderate freshness, each cheese wrapped in its original paper, and humidity levels that are neither too low nor too high will help to ensure that the taste and texture of your chosen cheeses do not deteriorate too much.
For strong-smelling cheeses, we recommend keeping them in an airtight box. A wooden box will also help maintain the right level of humidity.
Freeze, but not just anything
Low-moisture cheeses such as Comté can be frozen, either vacuum-packed or in a freezer bag. The same applies to fresh cheeses, soft cheeses and blue-veined cheeses: but beware, they will lose certain organoleptic qualities, so they should be cooked rather than eaten with a knife.
Take your cheese out in advance
In order to enjoy them "at their best" and let their flavors reveal themselves to you at the ideal moment, it's a good idea to take our ripened cheeses out of the refrigerator at least 30 minutes before tasting, and at best 2 hours before serving, to let the cheeses soak up the outside temperature and atmosphere.
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