Frederic Melton
Cheese is life, but it can quickly go from heavenly to hellish if not stored properly. The key to preserving cheese is to ensure it doesn't dry out while also allowing it to breathe. Plastic wrap is a no-go as it traps moisture and causes cheese to spoil faster. Instead, opt for paper wrapping, such as wax, parchment, or greaseproof paper, which allows airflow and prevents excess moisture. You can then place the wrapped cheese in a bag or container, but it's best to leave it partially open to prevent ammonia buildup. So, the next time you're wondering how to store that delicious wedge of Brie or block of Cheddar, reach for the paper and give your cheese a breath of fresh air.
Characteristics of wrapping cheese to put in a cheese bag
| Characteristics | Values |
|---|---|
| Wrapping material | Wax paper, parchment paper, freezer paper, greaseproof paper, baking paper, butcher paper, cheese paper, plastic wrap |
| Wrapping technique | Loose wrapping, folding paper over the cheese, securing with tape, removing rind, precise cuts with flat surfaces |
| Container | Lidded container, Tupperware, Ziploc bag, plastic bag, freezer bag, cheese bag |
| Other considerations | Humidity, cheese type, storage time, avoiding direct contact with plastic, avoiding tight wrapping |
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What You'll Learn
Wrapping cheese in wax paper, parchment paper, or greaseproof paper
Preparing the Cheese
Before wrapping, it's essential to consider the type of cheese you're dealing with. Harder cheeses like Parmesan or Cheddar have a longer shelf life, while softer cheeses like Brie should be consumed within a few days. If you're wrapping multiple types of cheese, it's a good idea to label them. Cut a strip of cardstock, write the name of the cheese on it, and place it face down on a sheet of plastic wrap. This label will come in handy later!
Wrapping the Cheese
Now, let's get into the wrapping process. Start by placing the cheese on a sheet of wax, parchment, or greaseproof paper. If using wax or parchment paper, you can follow the method outlined by Allrecipes: lay the paper on top of the label and cheese, then wrap the cheese. If you're using greaseproof paper, you can secure it with an elastic band for a tighter seal.
Storing the Wrapped Cheese
Once your cheese is neatly wrapped, it's time to store it. Place the wrapped cheese in a container, like a Tupperware box, to protect it from any potential odours in the fridge. If you're using a Tupperware box, ensure it's dedicated to storing cheese. Finally, pop your wrapped and boxed cheese into the refrigerator, preferably in the crisper drawer, which provides a cold, stable temperature.
Extra Tips
- If you want to freeze your cheese for long-term storage, consider using freezer paper and a freezer-safe container.
- When using plastic wrap, always wrap the cheese loosely to avoid trapping moisture.
- Change the wrapping periodically to maintain freshness.
By following these steps, you'll be able to keep your cheese fresh and flavourful for longer!
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Placing wrapped cheese in a plastic bag that's not fully sealed
When storing cheese, it's important to keep it properly wrapped and chilled to maintain its freshness and quality. Here are some detailed instructions on placing wrapped cheese in a plastic bag that's not fully sealed:
Wrapping the Cheese:
- Before wrapping, remove any rinds from the cheese, especially if it's a soft cheese like Brie. The rind can introduce moulds that can colonize the cheese.
- Use paper to wrap the cheese. Wax paper, parchment paper, or greaseproof paper are good options. These papers allow the cheese to breathe and prevent excess moisture build-up.
- Wrap the cheese loosely. Avoid wrapping it too tightly, as this can impact the cheese's texture and flavour.
- If using parchment paper, you can first wrap the cheese tightly in it and then loosely wrap it in plastic film. This combination provides better protection than plastic bags or film alone.
- Ensure that the paper makes direct contact with all faces of the cheese. Crease the paper as you go to achieve a snug fit.
- Secure the wrapping with tape. Fold in the corners, similar to wrapping a gift, and secure with additional tape if needed.
Storing in a Plastic Bag:
- Place the wrapped cheese in a plastic bag, such as a Ziploc bag, but do not fully seal it. Leave the bag partially open to allow airflow and prevent the buildup of ammonia and other unpleasant chemicals.
- Alternatively, you can store the wrapped cheese in a lidded container or a dedicated cheese box in your fridge. This provides humidity and helps maintain the cheese's freshness.
- If you're storing multiple types of cheese, label them accordingly to avoid confusion.
- Remember, the key to cheese storage is to allow a little airflow so that the cheese can breathe. Avoid direct contact with plastic wrap or bags, as these can accelerate spoilage.
- Properly wrapped and stored cheese can last for varying durations depending on its type. Very hard cheeses like Parmesan can stay good for weeks, while softer cheeses like Brie should be consumed within a few days.
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Removing the rind before wrapping soft cheeses
When it comes to wrapping soft cheeses, it is generally recommended to remove the rind beforehand. The rind can serve as a vector for mould growth, particularly on soft cheeses, and may introduce unwanted moulds to the cheese once it is wrapped. This is true even for bloomy-rind cheeses like Brie. However, if the cheese has an edible rind that you plan to eat, there is no need to remove it.
Some natural rind cheeses, such as Gouda, Edam, and Danish Fontina, have a heavy layer of food-grade wax that acts as a protective barrier during the aging process. These wax rinds are not meant to be eaten and should be removed before consuming the cheese. Other natural rind cheeses, like Spanish Manchego and some imported Swiss cheeses, have a thin protective layer of wax that is sprayed or brushed on. These wax coatings are also not meant to be consumed and can be challenging to remove.
To remove the wax rind, you can use a ""peel test". If the rind comes off easily, it's best to remove it. However, if you are unsure whether to keep or remove the rind, you can perform a smell and taste test. Take a quick whiff of the rind and consider whether you like the smell. Then, take a small nibble of the rind along with the cheese. If you enjoy the combined taste and smell, you can keep the rind intact. Otherwise, it's best to remove it.
Once the rind has been removed, you can wrap the soft cheese in wax paper, parchment paper, or greaseproof paper. These materials allow the cheese to breathe and prevent excess moisture buildup. After wrapping the cheese, you can place it in a lidded container to maintain humidity and extend its shelf life. Properly wrapped and stored soft cheeses like Brie should be consumed within a few days to ensure optimal freshness and quality.
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Using a cheese paper and cheese bag combination
When storing cheese, it is important to remember that cheese needs to breathe. Therefore, plastic wrap is not a good option as it will only make the cheese go bad faster. Instead, opt for a combination of cheese paper and a cheese bag.
Cheese paper is a classic French cheese packaging material, made by combining a sheet of paper with a thin sheet of low-density polyethylene. This type of plastic is not commonly used for food packaging because it is not a complete barrier. However, cheese does not want a complete barrier as it needs some porosity. Low-density polyethylene also has no flavour impact on the product it wraps.
Specialty cheese paper can be purchased, but regular parchment paper, wax paper, or butcher paper will also work. When wrapping the cheese, make sure that all faces of the cheese are in contact with the paper in an even, flat way. You can then place the wrapped cheese in a cheese bag.
Cheese bags are made from the same material as cheese paper and are designed to provide an ample barrier to dryness in the refrigerator. They can be purchased from companies such as Formaticum, or you can use a regular plastic bag that is not fully sealed, leaving a way for ammonia and other unpleasant chemicals to dissipate.
By using a combination of cheese paper and a cheese bag, you can effectively store your cheese and extend its life.
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Freezing cheese for long-term storage
Freezing cheese is a great way to extend its shelf life and reduce waste. However, it's important to note that freezing will affect the texture and quality of the cheese. When cheese is frozen, small ice crystals form inside, disrupting its internal structure. As a result, frozen cheeses may become drier, crumbly, and less meltable.
- Portion the cheese into quantities that you are likely to use at one time. For large blocks of cheese like cheddar, freeze no more than 1 pound (500 grams) per portion.
- Cheese can be grated or sliced before freezing. Sliced cheese should be separated with parchment paper to prevent the slices from sticking together.
- Wrap the cheese in parchment paper or wax paper, which will allow the cheese to breathe and prevent additional moisture. You can also use cheese paper, though it tends to be more expensive.
- Place the wrapped cheese in an airtight ziplock bag or container to prevent dry air from entering and causing freezer burn.
- Freeze the cheese as quickly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals. Use the quick freeze function on your freezer if available.
- It is best to use frozen cheese within two to three months of freezing. Harder cheeses like Parmesan can last a bit longer.
- Avoid freezing cheese with high moisture content, such as curd or soft cheese varieties, as they do not fare well in the freezer.
- Some cheeses that freeze relatively well include hard and semi-hard cheeses like cheddar, Swiss, brick cheese, mozzarella, pizza cheese, and blue cheese. However, their texture may become crumbly and mealy, and they will be harder to slice.
- Some semi-soft cheeses like Stilton or soft goat cheese are also suitable for freezing. Cream cheese can be frozen but may separate upon thawing, in which case it can be whipped to improve its texture.
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Frequently asked questions
You should wrap your cheese in wax paper, parchment paper, or greaseproof paper. You can also use plastic wrap, but only to protect the cheese from drying out. It is important to remember that cheese needs to breathe, so avoid using plastic wrap as the only layer.
To store cheese in a bag, wrap it first (see above), then place it in a lidded container for humidity. You can also use a cheese bag, which is specially coated to keep cheese fresh. If you are using a regular plastic bag, do not seal it completely to allow for airflow.
The longevity of your cheese depends on how well it is wrapped and the type of cheese. Properly wrapped and chilled, hard cheeses like Parmesan and Cheddar can last for weeks. Softer cheeses like Brie should be eaten within a few days.
