• When storing cheese in the fridge, avoid storing it in the door where the temperature fluctuates.
  • Avoid touching unused cheese. Natural bacteria on hands can promote the growth of mold.
  • Cheese that has been frozen becomes crumbly. Allow it to thaw in the fridge and use it for cooking.



  • For easier grating, freeze softer cheeses, such as Monterey Jack, for 10 minutes before grating.
  • Bringing cheese curds to room temperature or warming them in the microwave for 5-10 seconds will bring back some “squeak”.
  • Curious to try a new cheese variety, but hesitant to buy a whole block? Try it  before you buy it! Most cheese sellers are happy to give you a taste if you ask.
  • Got mold? Trim cheese a ¼ to ½ inch beneath blue or green mold, discard and use the rest. Remember though – when it doubt, throw it out!


  • In most recipes, Monterey Jack is a great substituted for mozzarella.
  • Cooking a cheesy casserole at a high temperature may break your cheese sauce, 375 degrees F or lower is best. For a brown top, use the broiler.
  • Aged cheeses have more concentrated flavour than younger cheeses. When used in cooking, dishes often require less seasoning.
  • When cooking with cheese on the stove-top, use low to medium heat. High heat and overcooking may cause the cheese to separate.
  • For a proper melt, add thick slices of cheese to burgers 2 mins before removing from the grill.


  • Serving cheese at room temperature ensures that you experience its full profile and texture.
  • Add chunks of Bothwell Cheese to salad instead of croutons.