When buying cheese, it is important to consider how best to store it, particularly when it is purchased in large quantities.
If you have a cool and dark cellar with a constant temperature of between 10°C/50°F and 15°C/59°F, the problem does not arise and it is possible to buy whole wheels of cheese and mature them yourself. However, if you buy cheese in blocks, some precautions should be taken.
“The main obstacles when storing cheese are lack of air, over-drying, excessively cold temperatures which block the organoleptic properties and too much heat which accelerates the fermentation processes”.
Fresh cheese such as Primo Sale should be eaten immediately after purchase. If for any reason this isn’t possible, it should be stored in the refrigerator in the bottom compartment where it is less cool, or in lightly salted water, or wrapped in wax paper.
For mature cheeses of varying ages, the biggest problem regarding storage is oxidization, a process which gives the cheese an unpleasant flavor and other unpleasant effects; in fact, it is best to buy cheese in small quantities which can be consumed quickly. Another precaution is to wrap the wedge of cheese in plastic wrap, wax paper or aluminum foil. Different cheeses should be kept separate and wrapped individually. Hard and mature cheeses may be wrapped in a clean and odorless hemp or cotton dish towel before placing it in the pantry, and the refrigerator becomes an indispensable weapon against fluctuations in temperature. Never freeze cheese as this affects the flavor, aroma and organoleptic properties. One word of advice: before eating, cheese should be taken out of the refrigerator, removed from its packaging and left to breathe for at least one hour before consumption.