
Im rather new to all this preserving malarkey, having not done it since i was knee high to a grasshopper "helping" my grandma which is a lot more years ago than I care to count !! However we have moved to a new house with a large garden and fruit trees so Im looking forward to learning to make lots of things.
I have just made some redcurrant "cheese" with the pulp left over from making redcurrant jelly, however none of the websites that I could find a cheese recipe on actually told me how to store it just that it was best kept for 2 months before eating. It is currently in the ramekins that I pored it into to set and covered with waxed discs and cling film then in an air tight box. Does it need to be de-moulded and wrapped or can i keep it in the ramekins ?
Thanks in hope

B