St. Tola cheeses are handmade cheeses, to which no additives or preservatives have been added. Our cheeses behave like living organisms and as they mature they become more distinctive in flavour. They will continue to mature in your premises if stored properly. Our cheeses should not be wrapped in cling film, as they needs to be able to breathe like you or me!
Please store in cheese paper or greaseproof paper. We do not create a synthetic rind to put on our soft St. Tola range (logs, crottin and slices). Instead we develop a natural geotritum mould rind and this grows as the cheese matures. It works to protect the cheese and enhance the flavour. As in all good artisanal cheeses, other natural moulds, usually green or blue, may also develop, but these cause no harm. Many cheese lovers actually look for these moulds before they purchasing! The rind is just removed before the cheese is consumed or used for cooking.
We mature our cheese to suit our customers’ individual requirements from young, fresh and mild to mature and more pronounced in flavour.
All of our cheeses are best stored between 4-7 degrees Celsius (38-45F).
To enjoy them at their fullest, always bring to room temperature before serving as this brings out the full flavours of the cheese.