4-6 Weeks before “BEST BEFORE” date: Unripe, little taste, firm, white chalky centre, only a thin layer ripe. Great for deep frying.

3-4 Weeks before “BEST BEFORE” date: Slowly ripening, developing a mild taste.

1-2 Weeks before “BEST BEFORE” date: Mildly flavoured cheese, centre core. Can be eaten now in sandwich fillings or crackers.

Last Week of “BEST BEFORE” date: No core remains, fully flavoured. Should be eaten within a few days. Great with fresh fruit or on bread.

The “BEST BEFORE” date is a guide only. Please use your own judgement as individual cheeses may ripen faster than others.