Storage and shipping

A dry paste forgives a great deal, but not a broken cold chain.

At home

• Keep it between 4 and 8 °C, in the vegetable drawer rather than the fridge door.
• Wrap it in cheese paper or baking parchment, never cling film directly against the paste.
• Respect the best-before date printed on the batch label.
• Do not freeze: the crumbly texture never recovers.

In a professional kitchen

Set aside a dedicated spot in the cold room, log temperatures daily and rotate strictly. On a menu, a small quantity replaced often beats a large piece drying out over three weeks.

How we ship

Insulated boxes with cold packs, 24 to 48 hours depending on destination, and no end-of-week dispatches so that no parcel spends the weekend in a depot. Details are on the delivery in Switzerland page.