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-IN
THE CELLAR:
place the cheese in a damp room, preferably on a wooden
shelf, with a temperature not exceeding 10-12°C. Every
so often rub the cheese with a damp, salted cloth to remove
the normal white mould on the rind.
Should the cellar be too dry, wrap the cheese in a damp
cloth.
-IN THE FRIDGE:
wrap the slice in cling film and place in the cool store of the fridge, where you generally keep vegetables.
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