Store Cheese Like a Pro: Tips from The Norfolk Deli

Cheese. Glorious, complex, mood-lifting cheese. Whether you're a casual nibbler or a full-blown curd nerd, storing it properly is the key to unlocking every last note of flavour. At The Norfolk Deli, we treat cheese like the superstar it is—and we think you should too. So here’s our go-to guide for treating your cheese with the love it deserves.

1. Store it in the Right Spot

Cheese is a bit like Goldilocks—too cold and it loses its flavour, too warm and it turns into a regrettable science experiment. The sweet spot? Somewhere between 1.7°C and 7.2°C (that’s 35°F–45°F for our friends across the pond). Usually, the vegetable drawer or a lower shelf in your fridge is just right.

And please—ditch the cling film. Cheese needs to breathe, and plastic suffocates it. Instead, use cheese paper, wax paper, or parchment with loose outer foil or reusable beeswax wrap. This helps the cheese maintain its natural moisture without encouraging the dreaded fridge funk.

2. Handle with Clean Hands

Cheese is a sponge when it comes to flavours—and not always in a good way. That wedge of Brie doesn’t want to carry notes of last night’s garlic bread or the ghost of a chilli you've handled. Wash your hands thoroughly before touching it—or better yet, use a cheese knife or wire cutter to keep things pristine.

3. Keep Cheeses Separated

Cheese may be a social food, but that doesn’t mean it likes sharing space. Strong personalities like Stilton or ripe Époisses can easily overpower a delicate goat’s cheese or fresh ricotta. Wrap and store each cheese separately to preserve its individual characteristics and avoid a chaotic clash of aromas in your fridge.

Pro Tip: A labelled airtight tub with a slightly open lid can work wonders for group storage—just give each cheese its wrapping and space within.

4. Know Your Cheese’s Lifespan

Soft cheeses (Brie, Camembert, fresh chèvre) are the sprinters—meant to be enjoyed sooner rather than later. Hard cheeses (think aged Cheddar, Gruyère, or Comté) are more like marathon runners—they mellow and deepen over time. That said, even the hardiest cheddar has its limits.

Keep an eye on texture and smell—if it’s hardening too much, going slimy, or developing off aromas, it’s past its prime.

5. Let It Breathe (Even in Storage)

Cheese is a living, breathing food. Storing it in airtight plastic is like putting a plastic bag over someone’s head—not cool. Loosely wrap your cheese and pop it into a container with airflow, like a reusable plastic tub with the lid cracked or a dedicated cheese box.

Want to go full-fromage nerd? Consider investing in a cheese cave or a dedicated cheese fridge drawer (yes, they exist—and yes, we’re jealous too).

6. Serve It at Room Temperature

This is the game-changer. Pull your cheese out of the fridge 30–60 minutes before serving to let the flavours come alive. Cold cheese = muted taste. Room temp cheese = an orchestra of flavour. Trust us, your tastebuds will notice the difference.

7. Don’t Bin the Bits!

Got a motley crew of cheese scraps? Don’t throw them out—cook with them! Whizz them into a fromage fort (a French-style cheesy spread), melt into risottos, soups, mac and cheese, or use them to upgrade your omelette game. Zero waste, maximum flavour.

Bonus Inspiration: Blend hard cheese rinds into stock for depth, or freeze them to add umami to future dishes.

Bonus Tip: Cheese is Meant to Be Eaten!

Cheese isn’t a keepsake—it’s an experience. Don’t fall into the trap of hoarding it until it's past its best. Supermarkets might train us to prioritise shelf life, but artisan cheese is at its peak when fresh. The flavours are livelier, the textures are more luscious, and the satisfaction is unbeatable.

So buy little and often. Support your local cheesemongers (like us!) and make cheese-buying part of your regular foodie ritual. You wouldn’t buy fresh bread to stash away for weeks—treat your cheese with the same love.

The Final Crumb of Wisdom

Caring for your cheese doesn’t have to be complicated—but a little know-how goes a long way. These simple tips don’t just keep your cheese tasting incredible; they honour the passion, time, and craft of the people who made it.

Curdious curiosity piqued?
Check out more tips, cheesy tales, and local foodie finds on our blog: From Behind the Deli Counter. We're lifting the lid on what it's like to run a small independent deli with a big love for great food—and sharing all the tasty secrets along the way.

About the Author: Mark Kacary

This article was written by Mark Kacary, the founder and guiding force behind The Norfolk Deli, which first opened its doors in 2014. Mark’s passion for great food—especially cheese—has shaped the deli into one of Norfolk’s most beloved foodie destinations. Over the years, he’s penned numerous articles on the art of cheese, championing small producers and sharing insights on everything from seasonal pairings to the complexities of rind and maturation.

His enthusiasm hasn’t gone unnoticed—The Norfolk Deli has been proudly listed as an Inspirational Cheese Retailer by the Specialist Cheesemakers Association, a nod to Mark’s dedication to showcasing British and European artisan cheeses. Whether he's behind the counter or behind the blog, Mark’s mission is the same: to make great cheese accessible, exciting, and celebrated

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