Storage Tips

Purchase only as much Cahill’s Farm Cheese at one time as you can eat in 2 or 3 sittings to avoid having to store cheese for too long.

Store Cahill’s Farm Cheese in the warmer parts of your refrigerator, such as a produce drawer or the top shelf, away from the fan.

Always rewrap Cahill’s Farm Cheese after it has been opened using a fresh wrapping.

Plastic wrap is acceptable for wrapping Cahill’s Farm Cheese . Some purists believe that plastic wrap does not allow the cheese to breathe. They will only use wrappings such as waxed paper, parchment paper, butcher paper or aluminum foil. Some feel that plastic wrap imparts a flavor to the cheese, but new improvements in the quality of plastic wrap now make that less likely.

If Cahill’s Farm Cheese is wrapped in plastic, the wrapping should be changed every few days to allow the cheese to breathe, and to keep the cheese from becoming slimy or discolored.

If a cheese develops a mold, slice the cheese about ½ below the mold to insure that it has been entirely removed, the rest of the cheese will still be fine. ( NOTE: The exception to this rule is soft cheese or semi-soft cheese where the mold can more easily spread. Soft or semi-soft cheeses that develop a mold should be discarded. )

Cahill’s Farm Cheese may be frozen but the texture may become crumbly after it is defrosted, and the flavor is frequently diminished. Frozen cheese is best used for cooking. Goat and sheep milk cheeses tend to hold up better when frozen than cow milk cheeses. Defrost all cheeses slowly in the refrigerator instead of bringing them to room temperature right away. Do not freeze cheese longer than one or two months. Cheese that is already cooked and then frozen, such as cheese in a frozen macaroni and cheese, does not suffer in flavor or texture.