I am returned from a fantastic trip to Paris.
I will be posting some info about our glorious meals over the weekend (I'll give you one spoiler: Le Cinq was perfect. The best meal I've ever had in Paris, in every respect)
In the meantime...
I have returned with a variety of cheeses (Epoisses, Reblochon, Comte, Tomme, 3 kinds of goat cheese...).
At the store, they wrapped them in their special paper and then vacuum packed them.
I managed to keep them cool in transit -- some nice barkeep gave me a big bag of ice once I'd passed through security.
Now they are home and in my fridge, still in their vacuum packs.
I'm having friends over in 5 days to partake.
How should I store it all until then?
Thanks in advance for any advice you can provide....