Summer temperatures can be hard on cheese, but with the right storage techniques you can keep your Livno cheese fresh and tasty.
Storing a whole wheel of Livno cheese
A whole Livno cheese is best kept in a cellar, meaning the coolest and darkest room in your home. Place the cheese on a wooden or plastic board and turn it several times. While turning, rub the cheese with olive or sunflower oil using a cloth to prevent it from drying out too much and from forming mould.
Ideal storage conditions are a temperature of 10°C to 15°C with 70 to 85% relative humidity. This allows the cheese to continue its natural ripening and it can be kept for more than a year.
If you do not have a cold room, a household fridge will also do for a whole cheese. It is best kept in a cheese container, or at least wrapped in film so that it does not dry out or absorb other smells. Remember to rub the cheese with oil from time to time as you turn it, because it is even more prone to mould in the fridge.
Storing cut Livno cheese
Once you have cut the cheese, it is best kept in the fridge in a cheese container. Cover the cut surface with cling film so that it does not dry out, and rub the rind with oil from time to time.
Before serving, leave the cheese at room temperature for at least half an hour so that it develops its full flavour and is easier to slice. When cutting, leave the rind on the outer edge of each slice and serve on a platter or plate. Avoid leaving sliced cheese out for too long and keep it away from cured meats so that it does not absorb their smell. Discover Mljekara Livno's Livno cheeses here.
