We recommend tucking into your cheese on the day it arrives but if you really have to wait, unpack the contents of your Cheesebox and pop the cheeses into an airtight container in the fridge (keeping the blues separate if possible). The best place is usually the salad compartment, as it’s slightly warmer and more humid than other areas of the fridge.
Should you have any leftovers, re-wrap your cheese in the waxed paper it arrived in. Otherwise, Beeswax wraps are a great alternative to clingfilm, as they’re more breathable (and did we mention reusable and plastic-free?). Keep leftovers in an airtight container to stop them from drying out – this has the added bonus of containing any, erm, untoward aromas.
Cheese and mould are natural bedfellows and given a chance, all cheese will grow a coat. If your cheese has spent some time in the fridge, and you find some surface mould when you unwrap it, just trim a thin layer away. The cheese underneath will still taste great.