Cheese and Salumi Care
For all cheese the best possible balance is needed between maintaining humidity and allowing the cheese to breathe so our double layer paper is the best wrapping for whole or cut pieces of cheese. Soft cheese in particular should not be cling filmed at any point. Out of the fridge cling film will cause the cheese to sweat and grow unwanted mould. Even in the fridge cling film will negatively affect the flavour.
Parmesan needs to be looked after especially carefully. At 24 months old the moisture content is very low and, without proper care, it will quickly dry out. Firstly, keep the Parmesan wrapped in wax paper to allow it to breathe. Now it needs to be kept really airtight by wrapping it in cling film or similar. Kept correctly Parmesan will keep really well for up to a month in the fridge.
Some of our products will arrive vacuum packed. After the pack is opened all charcuterie should be kept in the fridge to slow the growth of mould. Be aware, however, that refrigerated charcuterie is more likely to dry out and thus needs very careful attention. We recommend keeping charcuterie wrapped in our double layer paper within a box in the fridge. This way it can breathe but is to a large extent airtight so shouldn’t dry out. The box will also help prevent the charcuterie from absorbing other flavours in the fridge
Kept in the right way a whole 8kg prosciutto can be kept open for up to a month and smaller cuts for 1-3 weeks. The length of this period should be determined by a common sense approach to each different cut; bresaola, for example, is almost entirely lean and as such will dry out faster than a slab of pancetta. Flat pancetta has relatively more surface area so will dry out faster than rolled etc
All products that don’t arrive vacuum packed will be wrapped in paper and the above rules should be applied to their storage
Any grey/ white mould that forms in the fridge should be wiped off with kitchen paper or a brush. We often point this out to customers to make sure that they don’t throw salami away at the first sight of mould. The mould is either penicillium glaucuum (the grey/ blue mould) or penicillium nalviogense (the white mould); both are harmless and a natural part of salami production