After production, store your freshly fermented vegan cheese in an airtight container in the fridge. Brie and Camembert are best kept wrapped in cheese paper in the wooden box. Flavourful cheeses should be stored separately from other types. We generally recommend eating the finished cheese within a week. Check the appearance, smell and taste to see if your cheese is still good. The cleaner you work during production, the better the cheese will keep later.
