You've just received your cheeses: what to do when you open the parcel

At a glance:

• Condensation and a slightly damp rind: nothing unusual after a trip in the cold.
• In the first 20 minutes: take the cheeses out of the shipping box while keeping them in their paper wrapping, loosen the paper slightly if it was tightly compressed, then place them in the refrigerator.
• Store in the refrigerator, ideally in the crisper drawer, away from any heat source.
• Start with the youngest, most delicate cheeses and save the pressed ones for later in the week (or don't, it's up to you).
• Take the cheese out of the cold 30 minutes to 1h30 before serving, depending on its size.

A cheese parcel does not arrive like an ordinary one. It has travelled cold, in packaging designed to protect the paste and the rind all the way to your door, and it sometimes shows signs of the journey: a little condensation, a smell that feels stronger than in the shop. These are normal signs, not defects. This guide covers what to do in the first hours after delivery, from the moment you open the box to the moment the cheese reaches your refrigerator. What comes after, storing cheese over time, cutting and serving it, is covered in our cheese storage guide.

What's normal when you open the parcel

Several things can be surprising when you open the box, if you're not expecting them.

Condensation may have formed inside the insulated packaging, or on the paper wrapping the cheese: this is a natural result of the temperature difference between the cellar, refrigerated transport and your home. It does not mean the cold chain was broken.

The rind may feel slightly damp or soft to the touch right after transport. It will regain its usual firmness once it has been back in the cold for a few hours.

The smell, too, can seem stronger than in the shop. A cheese travels enclosed, in a confined space, so its aromas concentrate. Once opened and exposed to fresh air, it quickly settles into a more measured expression.

The first 20 minutes

The minutes right after delivery deserve particular attention: once the parcel has arrived, it's best to get the cheeses back into the cold fairly quickly (unless you plan to eat them straight away!). Your cheeses have travelled in insulated packaging designed to hold the cold chain for the duration of transport; that doesn't mean there's no rush to put them away once the parcel is in your hands.

As soon as you receive it, take the cheeses out of the box and remove any packing material that came with them. Don't leave them in a heated hallway, an entrance in direct sun, or, in summer, in a car boot: these are the situations where the temperature rises fastest. If you're not home at delivery time, a large insulated cooler bag can keep the parcel safe for a few extra hours until you get back.

Once indoors, take the cheese out of its shipping box, but keep its original paper wrapping: it's what protects the rind and helps the cheese keep well. If it was tightly compressed during transport, loosen the paper slightly before placing the cheese in the refrigerator; there's no need to unwrap it completely. The details of how to wrap it going forward (paper, a ventilated box) and what to avoid are explained in the storage guide.

Where to leave the cheese while you get ready to put it away

Under normal circumstances, barely a few minutes pass between opening the parcel and the moment the cheese reaches the refrigerator, so this short interval doesn't call for any special precaution. If a longer delay is unavoidable, choose a cool, dark spot in the house, away from a radiator, a sunny window or the oven. A cellar, a cool kitchen or, failing that, a worktop away from heat sources will do while you get organised. The refrigerator, and the crisper drawer in particular, remains the final destination for most cheeses; the precise criteria by type of cheese are detailed in our storage guide.

What order to enjoy your cheeses in over the week

A platter or a parcel usually combines several families of cheese, which don't develop at the same pace once they're in your home. Fresh cheeses and soft cheeses with a bloomy or washed rind evolve faster: these are the ones to open first, within two to three days of delivery. Unless you tell us otherwise, we always select cheeses at their peak ripeness for online orders, just as we would in our shops. Pressed cheeses, cooked or uncooked, keep longer and are well suited to being enjoyed over one to two weeks.

Bringing the cheese back to the right temperature before serving

A cheese straight out of the refrigerator reveals neither its texture nor its aromas: the cold closes up the paste and masks part of its expression. How long it needs to rest out of the cold mainly depends on its size. A small portion or an individual cheese reaches serving temperature in about thirty minutes. A more generous piece, a wheel that's been started, or a family-size format, needs longer, up to an hour, sometimes a little more for the firmest pastes. The precise ranges by type of paste, along with the cutting technique suited to each shape, are detailed in our cheese storage guide.

About Mons Fromager Affineur

Mons Fromager Affineur ages its cheeses in its cellars in Saint-Haon-le-Châtel, founded by Hubert Mons in the 1960s and refurbished in 2016 by his son Hervé Mons. The team follows more than 180 references daily, adjusting temperature, humidity and ventilation as each piece develops. The selection favours raw-milk cheeses from small farmhouse and artisanal producers, chosen and monitored right up until they're ready to be shipped. That ageing work continues right through to shipping: a few simple steps on arrival then help preserve the quality of the piece at its best. Find out more about our ageing cellars (in French).

Conclusion

The first hours after delivery don't call for complicated steps: take the cheese out of its shipping wrap, let it breathe a little, put it away in the cold, then let it come back to temperature before serving. What can be surprising when you open the parcel (condensation, a damp rind, a stronger smell) is simply part of the journey, not a problem. For everything that follows, storage over several days or weeks, cutting, and the order to serve cheese in on a board, our cheese storage guide remains the reference to keep close at hand.

Frequently asked questions

My cheese smells strong when I open it, is that normal?

Yes, in most cases. Enclosed in its wrapping during transport, a washed-rind or well-aged cheese concentrates its aromas. Once unwrapped and given some air, the smell fades quickly. It's only a cause for concern if it comes with a noticeably abnormal appearance or taste; in that case, please contact our customer service.

My Mont d'Or is very runny, is that a problem?

No, that's simply the nature of the cheese: the more ripe a piece is, the runnier its paste, especially towards the end of the season. It's a living cheese, and its behaviour varies through the season. There's nothing unusual as long as the smell and appearance are still those of a Mont d'Or; you'll find more information on the Mont d'Or small size, PDO page.

My parcel was left outside for a long time, could the cold chain have been broken?

Your cheeses travel with ChronoFresh, a carrier specialised in transporting fresh produce, in packaging designed to hold up for the normal delivery time: the details are explained on our delivery page. A slight delay generally has no real impact. If you have a genuine concern (the parcel left in direct sun or in high heat for several hours), the same official guidelines on the cold chain (in French) apply as for any fresh product: it's best to contact us before eating it if anything seems off.