Cheese care

We at Amiksa understand that it’s important to understand the basics of caring for cheese & to make sure it stays its freshest and most delicious longer. Cheese being a novelty product we recommend that you go through the below points once.


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  • Start by choosing the best quality cheese, no matter what variety you’re buying. If you are familiarized with cheeses from abroad well and good. Else decide with your palate. Cheeses are like wines, so try & buy each cheese and decide which one you or your family like the best. If you donot like a certain variety doesnot mean they are bad, they are probably not suited to your palate and you may probably prefer another variety.
  • Our cheeses are natural, handcrafted and are made with no preservatives. This is not to be confused with industrial cheeses. Hence any white or blue fungus is part of its ageing process and enhances its taste and characteristics.
  • Should you wish just trim off any dry edges or the surface rind . However it is recommended that you consume within the specified period mentioned below
  • Buy small quantities.Everyone loves cheese, but no one likes to waste it.It is always better to buy in smaller quantities and get more when it runs out. Your retailer and us are constantly trying to get you the freshest supply at an appropriate interval.


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  • Once a cheese is opened, it’s imperative to minimize moisture loss by keeping it covered in the refrigerator. 
  • If cheese develops surface mold, simply cut off about 1/4 to 1/2 inch (0.5-1 cm) from each affected side and use the remaining cheese within one week.
  • Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.    
  • Cold: Refrigerate cheese between 4-8 degrees C– Best to keep in the chiller section of your fridge. 
  • Kindly rest the cheeses 30-45mins out at room temperature before consumption.
  • Firm aged cheese: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Gruyere,Cheddar etc, in tightly drawn plastic wrap or any breathable wraps like butter paper or in its original packing but close tightly. Stop it from going dry.
  • Soft or fresh cheeses, such as Borsalino, Creamy, Camembert are best stored in clean, airtight containers. Stop it from going dry.
  • Soft Brined: Brined cheeses like Feta needs to be kept in their brine. Stop it from going dry  .


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  • All Firm & aged cheeses is recommended to be consumed within 2 weeks of opening the package.
  • All soft cheeses need to  be consumed within 1 week of opening the package. 
  • A chef’s knife works well for cutting most cheeses. If the cheese has a  rind, score it before you begin, ensuring a clean cut line.
  • Before eating or serving, trim off any dry edges or surface mold.


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  • It is recommended that all types of cheeses are transported within  between 4-8 degrees C in a coolbox if travelling long distances. 
  • It is imperative that you place them in the chiller section immediately upon arrival. 


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  • Cheese can be frozen, but it is not necessary. 
  • When freezing cheese, wrap pieces tightly with freezer temperature should be about 0 degrees. 
  • It’s best to thaw cheese in the refrigerator and then let it rest at room temperature 30-45mins before consumption.