The cheese cellar – cheese storage in the ideal microclimate
Cheese should be stored in a cool, moist place. Ideally, this would be in the refrigerator or in a cool cellar. A temperature between 4 and 8°C and a humidity of between 75 and 85% are considered ideal. This keeps the cheese fresh and aromatic and allows it to be stored for a long time. It is important that there is no waterlogging and that the cheese can breathe.
The cheese cellar has a cover made of special Porosium® ceramic. Our material, which is patented throughout Europe, is breathable and its porosity is adjusted so that an ideal microclimate can develop under the cover.
- For storing cheese
- An ideal microclimate will be created inside the cheese cellar
- Suitable for maturing cheese
- Made from protected Granicium® - and Porosium® -ceramics
- 2-piece design
- Handmade in Germany
- 15-year material guarantee
The Cheese Cellar is the ideal place for hard and soft cheeses made from cow's, goat's and sheep's milk to rest and mature, developing the best possible flavour.
The enjoyment of a piece of really good cheese will remain in our memory forever – dreamlike, heavenly, delightful! Cheese that has been matured slowly and is at the right temperature makes every gourmet's mouth water, with taste, consistency and aroma combining to create a sublime experience.
The cheese cellar can be served directly from the refrigerator or cellar onto the table. Remove the lid and allow the cheese to warm to room temperature for approx. 60 minutes before consumption. This allows the cheese to develop its full aroma. After eating, the cheese should be covered again and returned to its storage location.
The cheese cellar plate is made of Granicium granite ceramic.
The breathable and moisture-regulating ceramic cover made of Porosium creates an ideal microclimate so that your cheese stays fresh for a long time and can develop its full aroma.
