At a glance: Keep different types of cheese in clearly labelled sections to maintain order and quality. Use durable, adjustable shelving and high-capacity freezers with precise temperature control. For consistency, store cheese at 35°F to 38°F (1.5°C to 7°C) and use temperature monitoring systems. Ensure older stock is used first to minimise waste and keep products fresh. Regularly clean and sanitise storage areas to prevent contamination and ensure food safety. In the world of commercial kitchens, organisation is the key to efficiency and success. For those handling dairy products, particularly cheese, mastering storage techniques is essential to maintaining product quality...