Cheese / FAQs

Do you send replacement cheese if you have run out?

As we work with farmhouse cheese and artisan producers, when it’s gone it’s gone! But we always promise any replacements will be absolute winners and specially chosen in line with all our philosophies of looking after you and the products you enjoy.

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In recent years there has been a demand for cheeses to be made with rennet suitable for vegetarians, however, non animal rennet can often spoil the flavour of the cheese. The demand seems to be particular to UK produced cheeses whereas the majority of European cheeses are made using traditional animal rennet.

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How long does cheese last?

This depends on many factors.

Under what conditions are you keeping the cheese Domestic fridge at <6 celsius is fine.
Hard cheese will last longer than soft.
Cheeses will be supplied with the expectation that they will be consumed within a week to 10 days.

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How much cheese to buy?

This can be difficult to guage.Very roughly 100-150g per person will suffice at the end of a meal. More if the cheese is to feature more prominently. If on a buffet larger pieces are needed but there's the risk of wastage especially if guests help themselves.

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How to store cheese.

There are some simple guidelines to follow for cheese storage.

Don't buy too much at once.
Use the waxed paper that the cheese arrives in.
If possible keep the cheese in a Tupperware style box in the fridge, or in the salad drawer, cheeses like the slightly increased moisture given off by salad leaves.
If you must use cling film or foil just cover the cut surfaces, if completely wrapped the cheese will sweat and can become slimy.
Always wrap cheeses individually never two or more types in the same wrapping.

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What are cheese mites?

Cheese mites are weevil like microorganisms that thrive on the rind of hard cheeses. Barely visible they leave behind a dusty residue. Once they have taken up residence in a cheese store they are hard to eradicate. They can be brushed off the rind of the cheese easily but that method just creates dust. The prefered means is by vacuuming and so capturing the dust. There is however one cheese, Mimolette, to which cheese mite are an integral part of the maturation!

What is rennet?

Rennet is an ingredient used in cheesemaking to make the milk coagulate (the seperation of the milk into solid curds, and liquid whey. Traditionally rennet comes from the stomach of young animals (calves for cows milk cheese, kids for goats cheese etc)

If a cheese is made with raw milk, it means it’s made from the milk in it's collected state and transferred directly to the cheesemaking vat.

Pasteurised milk, means there’s an additional step between the collection and the vat wherein the milk is heated to a specific high temperature to kill any unwanted bacteria.

What is your packaging like?

Smaller whole cheeses will be individually wrapped, cuts of cheese will be wrapped in waxed paper.

All cheese will be delivered in sustainable packaging - cardboard boxes, and insulation which are kerbside recyclable, wood wool, and chill packs.

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Generally an hour or two before serving is fine. But bear in mind the temperature of where you leave the cheese.

Keep the cheese covered either wrapped individually of if on a cheese board covered with a slightly damp teatowel for moisture and to keep flies off.

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Can you eat cheese rind?

The general rule of thumb is if the rind is dry and dusty although edible the mouth feel and taste may not be to everyone's taste.

If its bloomy and white it's alright (to eat).

The vast majority of moulds on cheese are edible but like so many things in life if it smells a bit iffy just avoid it. Or if in doubt cut it out, but just eat the paste of the cheese.

Who are Fromage to Age?

Simeon Hudson-Evans started Fromage to Age in 2003.

Simeon has been involved in the cheese world since the mid 1980s when he started his own deli in London, then progressed through specialist cheese retail to wholesale for other companies before setting up Fromage to Age.

In 2013 Fromage to Age became part of Aubrey Allen and the rest as they say is history.

Under Aubrey Allen the Fromage to Age brand has become synonymous with great cheese of exceptional quality.

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How is blue cheese made?

Penecillium Roqufortii is the strain of penecillin that makes cheese go blue.

A small amount is added to the liquid milk, once the cheese is made the blue mould will start to develop if the cheese is kept in the right conditions.

Several blue cheeses are pierced with needles in order for air to penetrate the cheese and allow the blue to bloom.

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Who we work with

Our cheeses are lovingly handmade, often by the second or third generation of a family.

Not surprisingly they have a lot in common with Aubrey Allen and that’s reflected in the long-standing relationships between Simeon, our cheese expert, and these craft cheesemakers.

Are all your cheeses organic?

No. We do sell some cheeses which are organic, but it is not the only thing that we look for when deciding to work with a cheesemaker.

Can you eat cheese when pregnant?

The advice from NHS and the UK government regarding the safety of eating cheese during pregnancy has changed in the last five years. Please read the advice given by the NHS here: https://www.nhs.uk/conditions/pregnancy-and-baby/foods-to-avoid-pregnant/

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