Frederic Melton
Cheese is a living, breathing thing, and wrapping it in plastic suffocates it, leading to wet, mouldy, wasted cheese. The best way to store cheese is in specialist cheese paper, which allows the cheese to breathe and wicks moisture away from the surface. If you don't have cheese paper, you can wrap your cheese in parchment or waxed paper, then loosely in plastic wrap or a plastic bag, making sure that the cheese doesn't touch the plastic directly.
Characteristics of best practices for wrapping cheese:
| Characteristics | Values |
|---|---|
| Type of Paper | Wax paper, Parchment paper, Cheese paper |
| Wrapping Technique | Folding paper over the cheese, securing with tape, wrapping tightly |
| Additional Layer | Loose plastic wrap, Plastic bag (not fully sealed), Tupperware |
| Storage Location | Crisper drawer, Warmest part of the refrigerator, Bottom drawer |
| Storage Container | Airtight container, Tupperware |
| Storage Temperature | Cold, stable temperature, Humid environment |
| Storage Duration | Hard cheeses: weeks, Softer cheeses: days |
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What You'll Learn
Why plastic wrap is bad for cheese
Plastic wrap is not the best way to store cheese. Cheese is a living, breathing thing, and closing it off from air is one of the worst things you can do to it. Plastic wrap has a taste, and it takes just a day for that flavour to start migrating into the cheese. This can result in your cheese tasting like plastic.
Plastic wrap can also cause wet, mouldy, wasted cheese. This is because cheese needs to breathe. Wrapping it in plastic suffocates it, leading to discolouration and an off-flavour. This is due to light oxidation, which occurs when light shines through the plastic and discolours the cheese paste.
Further, plastic wrap can cause cheese to dry out. The ideal cheese storage method balances airflow with humidity. Plastic wrap does not allow for this balance.
Finally, cheese has a high fat content and readily absorbs migrating chemicals. Plastic wrap contains hazardous plasticizers, which are lipophilic, meaning they are drawn to and readily absorbed by substances that are high in fat. This includes chemicals like benzophenone, which is linked to cancer, hormone disruption, and organ system toxicity. Another chemical, DEHA, is a likely endocrine disruptor and carcinogen.
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The benefits of wax paper
Wax paper is a great way to wrap cheese and keep it fresh. It is a low-cost solution that balances breathability with moisture retention. Here are some benefits of using wax paper for wrapping cheese:
Breathability
Wax paper allows cheese to breathe, which is crucial for maintaining its quality and freshness. Cheese is a living, breathing food that needs oxygen to stay fresh. By using wax paper, you avoid suffocating the cheese, which can lead to rapid drying and an unpalatable texture.
Moisture Retention
While wax paper provides breathability, it also acts as a moisture barrier. This helps to prevent the cheese from drying out while still allowing for some oxygen exchange. This balance is essential for keeping the cheese from becoming too hard or crumbly.
Extends Shelf Life
By providing breathability and moisture retention, wax paper helps to extend the shelf life of the cheese. Proper wrapping and storage protect your cheese investment and enhance your overall cheese experience. With wax paper, you can enjoy your cheese at its prime for longer.
Versatility
Wax paper can be used for wrapping different types of cheese according to their specific needs. Whether it's a hard cheddar or a softer brie, wax paper can be adjusted to provide the right amount of breathability and moisture control.
Ease of Use
Wax paper is readily available and easy to work with. You can find it in most kitchens, and it doesn't require any special techniques to use. Simply wrap your cheese in wax paper and then loosely in plastic or place it in a plastic bag to maintain humidity and prevent fridge odours from affecting your cheese.
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How to fold the paper
To wrap cheese, you can use cheese paper, parchment paper, wax paper, or greaseproof paper.
When wrapping cheese, it is important to cut the wrapping material large enough to comfortably wrap the entire piece of cheese, with some extra to fold over. If you are using cheese paper or wax paper, fold the sides of the paper over the cheese, wrapping it snugly. The paper should be wrapped tightly, with sharp angles, to keep the cheese fresh.
One method for wrapping cheese is to bring the ends of the paper up above the cheese, with a number of subsequent descending folds made until the paper meets the surface of the cheese. This method finishes with a technique similar to gift-wrapping, where the ends are folded against the cheese and tucked under. The parcel can be secured with tape, or the weight of the cheese can be used to keep the wrapping secure.
Another method begins with folding one corner of the paper over the face of the cheese, with tight folds made against the sides and over the top, finishing with a final fold that can also be secured with tape or with gravity. For this method, the size of the paper is important. If you are wrapping a small piece of cheese, you should not use a giant piece of paper, as this will make the wrapping process harder and messier. Symmetrical cheeses like round, bloomy rinds may require a square shape, whereas longer wedges or slices from a large-format cheese generally require a rectangular piece.
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Storing cheese in the fridge
The best way to store cheese is to wrap it in paper and then plastic wrap. Start by unwrapping the cheese from its original plastic packaging. Then, place a clean sheet of wax paper, cheese paper, or parchment paper flat on a counter and put the cheese on top. Wrap the paper around the cheese, securing it with tape if you like. Label the paper with the type of cheese and the date it was purchased. Finally, add a loose layer of plastic wrap around the paper-covered cheese to protect it from fridge odours.
The wrapped cheese should be stored in the refrigerator. The ideal place is a drawer, as it is warmer and more humid, so the cheese won't dry out. If you don't have space in a drawer, you can use a large plastic or glass container to store your wrapped cheeses. The refrigerator's vegetable crisper is also a good option, as it maintains a cold, stable temperature.
Harder cheeses, such as Parmesan, can be stored for weeks, while softer cheeses like Brie should be eaten within a few days. Fresh cheeses like mozzarella and ricotta should be stored in airtight containers and consumed within one to five days of opening.
Some mould on cheese is okay. You can cut off about 1 inch (2.5 cm) around the mould and continue to eat the cheese, unless it smells bad or the mould is dark black-grey.
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How to prevent mould
To prevent mould, the ideal temperature for storing most cheeses is between 35°F and 45°F (2°C to 7°C). The refrigerator's crisper drawer is the best place to store cheese, where humidity levels are slightly higher, and temperature is more stable.
Cheese should be wrapped in a breathable material to prevent mould-causing moisture from collecting on the surface without drying it out. Wax or parchment paper is a good option, as it allows the cheese to breathe, reducing mould growth. Then, loosely cover it with plastic wrap or place it in a partially sealed plastic bag with some air inside. If you are using plastic wrap, make sure to handle the cheese with food-grade plastic gloves to prevent bacterial carry-over.
For soft cheeses such as brie and Munster, which require more humidity, wrap the cheese in parchment and plastic, and then place it in an airtight container inside the refrigerator. For hard cheeses like Parmesan, which have a low moisture content, you can store them directly in plastic wrap or a freezer bag in the freezer.
To further prevent mould, keep different types of cheeses separate to prevent cross-contamination of flavours and mould spores. It is also important to keep cheese away from strong-odour foods, such as onions, as cheese will absorb these odours and flavours.
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Frequently asked questions
The best way to wrap cheese is with specialist cheese paper, which is designed to be breathable and prevent excessive drying. If you don't have cheese paper, you can use wax or parchment paper, and then loosely wrap the cheese in plastic wrap or place it in a plastic bag that is not fully sealed.
Wrapping cheese in plastic suffocates it, leading to wet, mouldy cheese. Plastic wrap also has a taste, which can be absorbed by the cheese.
To prevent mould, wrap the cheese tightly in paper, ensuring all the angles are good and sharp. Then, place the wrapped cheese in a plastic bag or container, without sealing it, to prevent moisture loss.
