How should alpine cheese be stored so that it can be enjoyed for as long as possible? Cheese sommelier Esther Infanger from the Engelberg dairy gives tips.

Cheese should be bought more often and not in stock, because hardly anyone still has the opportunity to store cheese in a cool, dark and airy and not too humid cellar. The best place to store it is in the refrigerator. Ideal is between 5-10° C, so the upper part in the refrigerator or the vegetable drawer. Cheese should be used up within 7-10 days.

  • Buy cheese in weekly portions, because a little larger pieces dry out less quickly.
  • On the alp and in the specialty store, the cheese is wrapped in coated cheese paper. This is also best for storage. Make sure that the cheese is wrapped as tightly as possible.
  • Transparent film is also suitable. Wrap the cheese tightly and smooth the film. If there is too much air in between, the cheese dries out in these places and gets dark, unappetizing spots.
  • Storage tins made especially for cheese are also well suited. These are available in many different variations. In these, always store the cheese without wrapping paper.

If the cheese is bought shrink-wrapped, (vacuumed), this has the advantage of a longer shelf life and it can be transported very well. In this case, give the cheese at least 30 minutes to "breathe" before eating, so that it can develop its aroma again.
All cheeses reveal their full flavor when eaten at room temperature. Therefore, take the cheese out of the refrigerator about 30 to 45 minutes before eating.

Tip from the cheese sommelier: If you should have bought nevertheless once too much cheese e.g. before the vacations, grate this and fill it loosely into a freezer bag. Put the bag in the freezer and then, if necessary, take the required amount of cheese and sprinkle it while still frozen, for example, directly on the gratin.