Cheese Connoisseurs: Keeping Wheels Fresh Longer

Whether a wheel of cheese will keep longer depends on a variety of factors, including the type of cheese, the storage method, and the ambient temperature. In general, hard cheeses tend to last longer than soft cheeses due to their lower moisture content, which makes them less prone to spoilage from bacteria. Proper cheese storage is important to ensure that the cheese stays fresh and tasty. While plastic wrap is convenient, it is not ideal as it cuts off the air supply and traps in moisture, which can lead to undesirable flavors and textures. Instead, specialty cheese paper or parchment paper is recommended to allow the cheese to breathe while protecting it from drying out. Additionally, factors such as the presence of wax coating and refrigeration can also impact the shelf life of a wheel of cheese.

Hard cheeses last longer

Hard cheeses, such as cheddar, Parmesan, and Gruyere, have a longer shelf life than soft cheeses. This is because they have a lower moisture content, which makes them less prone to spoilage from bacterial growth. Hard cheeses can last up to 4 weeks in the refrigerator after opening, while soft cheeses typically last only 1-2 weeks. Unopened blocks of hard cheese can also be stored at room temperature but will last much longer if refrigerated, with an average shelf life of 6 months.

The aging process of hard cheeses contributes to their longer shelf life. Hard cheeses are aged for longer periods, ranging from 2 to 36 months or even longer. During the cheesemaking process, most of the whey is removed from the curds, which results in the removal of moisture. The cheeses are then either brined or waxed, further extending their shelf life.

The proper storage of hard cheeses is essential to maintain their quality and freshness. They should be removed from their plastic packaging and wrapped loosely in breathable material, such as wax paper or cheese paper, before being placed in an airtight container.

While hard cheeses have a longer shelf life, it is still important to inspect them for signs of spoilage, such as an unpleasant smell, slimy surface, dark spots, dryness, cracks, or mold. If any of these signs are present, the cheese should be discarded.

Refrigeration

The refrigerator is particularly important for soft cheeses, which have a high moisture content and are therefore more perishable than harder varieties. Soft cheeses will typically last for about a week in the fridge, while semi-hard cheeses like cheddar, Gruyère, and Monterey Jack can last for two to three weeks, and hard cheeses like aged cheddar and Parmigiano Reggiano can last for about four weeks.

However, it's important to note that the refrigerator should not be too cold. A safe fridge temperature is below 40°F (4°C). Higher temperatures can increase the rate at which bacteria multiply, leading to spoilage.

When storing cheese in the refrigerator, it's recommended to remove it from any plastic packaging and wrap it loosely in a breathable material such as wax paper, parchment paper, or specialty cheese paper. This allows the cheese to breathe and release moisture while protecting it from the drying air of the fridge. The wrapped cheese can then be placed in an airtight container or bag and stored in the cheese drawer or crisper.

It's also important to note that different types of cheese should be kept separate, as strong-smelling cheeses can affect the taste of milder cheeses if stored too close together. Additionally, cheese should not be wrapped in tight, non-porous material like plastic wrap, as this can dry out the cheese and affect its flavour and texture.

While refrigeration is important, it's worth mentioning that whole wheels of cheese can be stored outside of the fridge under certain conditions. If the cheese does not fit in the refrigerator, it can be kept in a cool, dark place like a cellar or pantry. It should be covered with a clean cloth to protect it from dust and regularly checked for mould growth.

Waxing

Step 1: Choose the Right Cheese

Select a hard, dry cheese such as Parmesan or Cheddar for waxing. These cheeses have a low moisture content, which is crucial for successful waxing and storage.

Step 2: Prepare the Wax

Use specialised cheese wax, which holds together better and is easier to apply. You will need a double boiler or a makeshift setup with a bowl placed in a saucepan of water to melt the wax. Maintain a low heat to prevent burning the wax.

Step 3: Cut the Cheese

If you are waxing store-bought cheese, it is recommended to leave it whole. However, if you are waxing a fully ripened cheese, you can cut it into pieces before waxing. Smaller pieces are easier to handle and ensure even coating.

Step 4: Apply the Wax

You can use tongs or clean hands to dip the cheese into the melted wax. Ensure a thorough coating by brushing on the wax or dipping the cheese multiple times. Allow each layer of wax to dry before applying the next coat. Two to three coats are usually sufficient, but you can add extra layers for longer storage.

Step 5: Store the Waxed Cheese

Store the waxed cheese in a cool, dry place, ideally between 52°F and 56°F (11°C and 13°C). Avoid direct sunlight, as it can soften the wax. Turn the cheese wheel over periodically to prevent moisture from settling on one side. Properly waxed and stored cheese can last for years, continuing to age and develop flavour.

Step 6: Re-Wax if Necessary

If you consume part of the wheel, you can extend the life of the remaining cheese by re-waxing the cut surface. Simply melt and apply new wax to seal the exposed cheese, following the same steps as before.

Plastic wrap is not ideal

Additionally, plastic wrap is not sustainable. It is single-use, non-recyclable, and takes up to a thousand years to break down in a landfill. Therefore, it should only be used as a last resort and for a short period. If you must use plastic wrap, remove it as soon as you get home and let your cheese breathe.

Instead of plastic wrap, opt for specialty cheese paper, parchment paper, or butcher paper. These options provide airflow and humidity, keeping your cheese healthy and happy. When using these papers, ensure that no parts of the cheese are left exposed, as the fridge will dry them out. After wrapping the cheese in paper, you can then loosely wrap it in a Ziploc bag, being sure to leave some air in the bag.

Aluminium foil is not ideal

Firstly, wrapping cheese in foil can affect the flavour of certain cheeses. Factors like acidity and salt content can cause a cheese to take on a slight aluminium flavour—a tasting note nobody wants.

Secondly, foil does not allow cheese to breathe, which means it will hold in moisture and gases, creating unfortunate flavours and aromas and leading to potential bacterial growth. This can cause the cheese to develop off-flavours, undesirable textures, premature moulding, or other issues that make it less tasty to eat.

Therefore, while foil is better than nothing, it is not an ideal option for storing cheese. Instead, opt for specialty cheese paper, parchment paper, or a Ziploc bag to keep your cheese happy and healthy!

Frequently asked questions