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Tired of paying $35+/pound for cheese that you have to throw away because it molded too fast?
Tired of being met with a stinky cheese odor when you open your fridge?
Forgetting what cheese you have in the fridge as you threw away the label when you re-wrapped it?
These are some of the many reasons why we invented the original Cheese Vault and now the Cheese Vault for Soft Cheese.
It is a simple and reusable way to store your artisan cheese. Cheese experts agree that the worst possible way to store your cheese is the way we all do it – by wrapping it in plastic wrap. Cheese needs to “breathe” and eliminate excess moisture to maintain its flavor and delay molding just like in a cheese cave. Until now, the only recommended solution for proper cheese storage was to use disposable wrappers or bags.
Features and Benefits
Made of food-grade silicone that imparts no flavors (size 5x5x3.5”)
The removable base is designed to wick away excess moisture thereby delaying mold and is easy to clean
Top is designed so any moisture that might collect on the interior lid is directed away from the cheese
The two ends are polished so the name and date can be written with a ballpoint pen for easy identification then erased and reused
Smells from the fridge do not impact the cheese inside, nor do the cheese aromas take over the fridge
Recommended for soft cheeses
How to use (It couldn't be simpler)
Put cheese inside unwrapped
Identify the name of the cheese and date stored on either of the shorter ends with a medium size ballpoint pen
Put the lid on top and store in the refrigerator
The Cheese Vault is dishwasher safe however please remove any writing before placing in the dishwasher. If you put the Vault in the dishwasher with writing on it the heat from the dishwasher will permanently brand the side of the Vault by baking the ink into the sides.
We prefer to use the side of a scrubbing sponge and soapy water to remove any writing on the side. We then allow it to air dry upside down.
This product is not in stock yet but will be available mid October. Please click HERE if you'd like to be added to the waitlist.