Mont Vully cheese is usually sold over the counter by specialist cheese shops and some supermarkets. At home, we recommend that you keep the cheese, wrapped in cling film, on the middle shelf of your refrigerator (the temperature in the vegetable drawers at the bottom is usually too low). To enable the aroma to unfold, we recommend taking the cheese out of the fridge at least half an hour before it is served.
In principle, cheese can be eaten as long as it looks and smells good. If the surface looks dry or discoloured, all you have to do is cut off the top layer. This is also all you need to do if mould has formed on the cut surface.
In general, we advise against freezing Mont Vully cheese. It loses its quality, no longer tastes as good and becomes crumbly.
However, if you do have leftovers, the best thing to do is grate them, freeze the grated cheese for up to 6 months and then use for cheese tarts or gratins.