Ripening.
The sell-by date or ‘best before’ date at the back of an individual cheese should be used as a guide to the final expiry date. This date puts the cheese at between six and ten weeks of age (depending on the style), from the actual date of production - which is technically at full ripeness. Discretion should however dictate, as often the cheese may still be enjoyed a couple of days after this date (if it still looks fine & doesn’t smell ammoniac, but this is a personal choice).
All cheese must be refrigerated while it matures up until this expiry date.
Serving.
Please remember all white mould cheese (Bries and Camemberts) should be served at room temperature in order to maximise and enhance flavour profile (to be taken out of the fridge at least two – three hours prior to serving)
