All About Cheese

Brie & Strawberries

Selecting & Serving

Whether you are buying from the supermarket dairy case or deli, you will find creamy, mild Blues perfect for the beginner through to big, gutsy Blues with well-developed flavours that are truly memorable.

Look for Blues with an even spread of veins throughout, but also be guided by the tasting notes on the packaging or your cheesemonger’s advice as to the strength and style that will suit your palate.

Blue cheeses have reached their best flavour when they are close to the Best Before date on the packaging, as this is when they are at their peak.

The rind of the cheese is edible but may be overpowering if very ripe. Whether you eat the rind or not comes down to your own personal preference.

For best flavour, make sure you serve Blue cheese at room temperature by removing it from the fridge 30-60 minutes beforehand.


Store it right

It’s best to store Blue cheese in its original wrapper, which is generally perforated to allow it to breathe.

Otherwise, wrap it in greaseproof paper that has been loosely enclosed with a layer of plastic wrap – this stops it from drying out in the refrigerator.

Keep cheese refrigerated at between 3-5°C in the fridge in a separate compartment or large, sealed plastic container.