- Temperature: 46-54°F (8-12°C) ideal for most cheeses
- Humidity: 80-90% for proper aging
- Wrapping: Cheese paper or wax paper, avoid plastic
- Separation: Strong cheeses can affect mild ones
Accessibility Tips
- Pre-cut portions for easier handling
- Cheese planes and adaptive tools available
- Many fromageries offer cutting services
- Vacuum-sealed portions for longer storage