Cheese Storage: Homemade Cheese Longevity Explained

How long does homemade cheese last? Well, it depends on the type of cheese and how it's stored. Fresh cheeses like mozzarella and ricotta can last a week or two in the fridge, while hard cheeses like cheddar and parmesan can be kept for up to four months. Semi-hard to semi-soft cheeses like gouda and gruyere can be stored in the fridge for two to three weeks or two months in the freezer. Soft cheeses like brie, feta, and camembert should be consumed within one to two weeks of being opened. Aging and storing cheese doesn't have to be complicated or expensive, and with a little knowledge and some basic equipment, you can create your own tiny cheese cave at home.

How long does homemade cheese last?

How long does homemade hard cheese last in the fridge?

The length of time that homemade hard cheese lasts in the fridge depends on a few factors, including the type of cheese, how it's stored, and the environment in which it's kept.

Hard cheeses like cheddar and parmesan can generally be stored in the fridge for up to four months if unopened, and for about six weeks if opened. It's important to note that the storage environment plays a crucial role in preserving the quality of the cheese. The ideal temperature for ageing cheese is around 52-55°F, with humidity levels of about 70%. To achieve this, you can use a wine refrigerator or convert a regular refrigerator with a temperature regulator. Additionally, storing cheese in an airtight container or wrapping it properly can help maintain its quality and prolong its shelf life.

It's worth mentioning that the ageing process for hard cheese is slower than for other types of cheese, and it usually needs a few months minimum before it's ready to be consumed. With proper care and storage, hard cheeses can even last for more than a year.

To summarize, homemade hard cheese can last for several months in the fridge, depending on the type of cheese, the storage method, and the ageing environment. However, it's always important to regularly check on the cheese, maintain optimal temperature and humidity levels, and practice good sanitation to ensure the cheese remains safe for consumption.

How long does homemade soft cheese last in the freezer?

The shelf life of homemade soft cheese in a freezer depends on the type of cheese. Soft cheeses, such as mozzarella, feta, and Camembert, can be stored in the freezer but will lose their fluffy, cheesy texture once defrosted. It is best to keep them in their unopened packaging until you are ready to use them.

For soft cheeses that have been opened, it is recommended that they be consumed within one to two weeks of refrigeration. However, if you wish to prolong their shelf life, you can freeze them. While there is no precise information on how long opened soft cheese will last in the freezer, it is safe to assume that it will be shorter than that of unopened soft cheese.

The longevity of cheese in the freezer is influenced by various factors, including the type of cheese, the quality of the ingredients used, and the storage conditions. It is recommended to use airtight containers or freezer bags to prevent freezer burn and maintain optimal freshness.

Additionally, the freezing process itself can affect the texture and taste of the cheese. Freezing can cause the cheese to become drier and more crumbly, and it may also affect its flavour. Therefore, it is advisable to consume frozen cheese within a reasonable timeframe to ensure optimal taste and quality.

In summary, while there is no definitive answer to how long homemade soft cheese will last in the freezer, it is recommended to follow the general guidelines for soft cheese storage and consumption. By properly storing and monitoring your cheese, you can ensure that it remains safe and enjoyable to consume.

How to store homemade cheese in a refrigerator?

Homemade cheese can be stored in a refrigerator, but it's important to note that a standard refrigerator is 10–15 degrees cooler than a cheese cave and tends to remove moisture from the air, causing the cheese to dry out. Therefore, it is recommended to use a wine refrigerator, which can often be found second-hand for less than $100. Wine refrigerators also usually have a temperature control feature, which is ideal for storing cheese.

If you are using a regular refrigerator, place the cheese in an airtight container in the warmest part of the refrigerator. The size of the container will depend on the size of the cheese—a general rule of thumb is 40% cheese and 60% empty space within the container. You can add humidity to the container by using a wet paper towel, placed in a corner of the container, to prevent the cheese from drying out.

If you are using a wine refrigerator, you will need to monitor the humidity levels. Cheese likes to be aged at about 55° to 65°F, with about 70% humidity. You can put a bowl or glass of cool water, about half full, inside your wine refrigerator and keep it there. If it needs filling, fill it, and if it gets mouldy or gross, throw it out.

Another option for storing homemade cheese is to use a converted refrigerator. You can easily control the temperature in a refrigerator by using a regulator, such as a refrigerator thermostat. Set the temperature to 52–55°F, and increase the humidity by using a shallow pan of water with a sterilised sponge or butter muslin to help the moisture evaporate.

When storing homemade cheese in the refrigerator, it's important to keep the shelves clean. Wipe them occasionally with white vinegar, and try to keep various types of cheeses together to avoid cross-contamination. Check on your cheese every other day or so, and rub them with olive or coconut oil if they start to feel too dry. You can also rub off any unwanted mould with a clean rag dipped in white vinegar.

How to create a tiny cheese cave in your kitchen?

The toughest part of making cheese at home is ageing it. While some people have cellars or basements that provide the perfect environment for ageing cheese, not everyone is so lucky. However, with a little knowledge and some basic equipment, you can create a tiny cheese cave in your kitchen. Here's how:

Option 1: Use a Wine Refrigerator

You can often find these second-hand for less than $100. Try to find one with a temperature control feature. You'll also need a thermometer that measures ambient temperature.

Next, you need to think about humidity. Cheese likes to be aged at about 55° to 65°F, with about 70% humidity. You can put a bowl or glass of cool water, about half full, inside your wine refrigerator. Make sure to toss it out if it gets mouldy or gross. Keep the shelves of your wine fridge clean; wipe them with white vinegar occasionally. Check on your ageing cheeses every other day or so. Rub them with olive or coconut oil if they start to feel too dry, and rub off any unwanted mould with a clean rag dipped in white vinegar.

Option 2: Use a Crisp Refrigerator Drawer

If you don't have access to a wine refrigerator, you can use the crisper drawer of your refrigerator. It is small, and you will only be able to age 1 to 3 cheeses at a time. It can also be tough to control the temperature and humidity. But it will work if you are careful.

First, empty and clean out the crisper drawer with a bleach solution. Line the bottom of the drawer with a clean rag or paper towels. Then, get a small jar or glass and fill it halfway with water to help keep your drawer more humid. If you have humidity and temperature control on your drawer, turn it to the warmest and most humid setting. Remember that cheese will take longer to age with this method. When using your crisper drawer as a cheese cave, you will need to keep a close eye on humidity and look daily for signs of cross-contamination. Wax can also help if you find that your cheese is getting too dry.

Option 3: Use Your Existing Fridge

Place the cheese in the warmest part of the fridge and keep it in an airtight container. The size of the container should be larger than what is needed, with about 40% cheese and 60% empty space (air). You can control the humidity of the air inside the container by using a wet paper towel, crumpled up in a ball and placed in a corner of the container.

Option 4: Modify an Old Fridge

You can easily control the temperature of an old fridge using a controller. The humidity can be controlled by using a pan of water with a partial cover; simply adjust the cover opening to control the amount of humidity. You may need to spray the inside with sterile water or provide a damp towel. You should also consider a means to measure the moisture in your mini-cave, such as a hygrometer.

General Tips

The temperature and humidity are very important for successfully ageing cheese. The optimal range of temperature is between 45º and 55º to 60º F, and the optimal range of humidity is between 75% and 99%. To help maintain high humidity, pour water on the floor of the cheese cave or run humidifiers inside the space.

How to prevent mould from growing on homemade cheese?

The key to preventing mould from growing on homemade cheese is to control the temperature and humidity of the environment in which it is stored. This is often referred to as a "cheese cave".

A wine refrigerator is the best option for storing cheese. It is possible to find one second-hand for less than $100, and they are perfect for ageing cheese. Look for one with a temperature control feature. The ideal temperature for ageing cheese is 55° to 65°F, with about 70% humidity. You can increase humidity by putting a bowl or glass of cool water inside your wine refrigerator.

If you don't have access to a wine refrigerator, you can use the crisper drawer of your refrigerator. However, it is more difficult to control the temperature and humidity in this type of drawer. Make sure to keep your refrigerator on its warmest setting. You can increase humidity by placing a small jar or glass of water in the drawer.

Another option for storing cheese is to convert a regular or dorm-sized refrigerator by using a regulator to control the temperature. The temperature should be set to 52-55°F, and the humidity can be increased by using a shallow pan of water with a sterilised sponge or butter muslin.

When storing cheese, it is important to prevent cross-contamination and to keep the environment clean. Wipe down surfaces with white vinegar and check on your cheese every other day. Rub the cheese with olive or coconut oil if it starts to feel too dry, and rub off any unwanted mould with a clean rag dipped in white vinegar.

To prevent mould from growing on your homemade cheese, it is also important to properly prepare the cheese for ageing. Each step of the cheese-making process is important, and issues that arise during ageing can often be fixed by making adjustments to the previous steps. Make sure to use fresh milk that has been collected and stored in a clean environment, and follow the recipe guidelines properly.

Frequently asked questions