Plastic Cheese: Mold Timeline And Factors

Plastic cheese, or processed cheese, is a type of cheese that has been altered to improve its shelf life. While it may be expected that this type of cheese would be resistant to mould, it can still be affected. Kraft Singles, for example, are a type of plastic cheese that can last up to two months beyond their printed expiration date if unopened. However, once opened, they should be consumed within a week. Other types of hard and semi-soft cheeses can last between two to four weeks after opening, while soft cheeses tend to have a shorter shelf life of up to one week. To prevent mould, cheese should be stored properly, typically in the refrigerator, and wrapped in breathable materials like parchment paper or cheese paper.

Plastic wrap is the worst way to store cheese

Cheese is a preserved product that has a lot of things helping it to be preserved. It is high in acid and salt and has a lot of water removed compared to milk. So, it is rare that you would ever have to throw out a piece of cheese. However, how you store it will impact its longevity.

The best way to store cheese is in a specialty cheese storage bag or cheese paper. This is a low-cost solution that brings balance to your cheese storage, allowing airflow without dehydrating and keeping humidity without getting soggy. If you can't get your hands on specialty cheese paper, parchment paper or wax paper will do the trick. These papers allow the cheese to breathe and prevent additional moisture. You can then add another layer of protection with a loose layer of plastic wrap or a plastic bag to keep fridge odors from seeping into your cheese.

If you want to avoid plastic altogether, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, and then store it in an airtight container in the fridge. If any mold starts to grow, it will be on the oil, not the cheese itself, and you can just wipe it off.

The ideal place to store your cheese in the refrigerator is in a crisper drawer, which maintains a cold, stable temperature. Hard cheeses, or even some softer cheeses you intend to consume within a couple of days, don't necessarily need refrigeration.

Don't wrap cheese too tightly or loosely

Cheese is a living thing, and it's important to store it correctly to keep it fresh. Wrapping cheese too tightly or loosely can cause it to spoil, so it's important to find the right balance.

Firstly, it's important to avoid wrapping cheese in plastic. Cheese is a living organism, and wrapping it in plastic suffocates it, leading to premature spoilage. Plastic wrap can also cause the cheese to take on the flavour of the plastic, which masks the taste of the cheese.

Instead, it's recommended to use cheese paper, which is porous and allows the cheese to breathe while protecting it from air exposure. Wax or parchment paper can also be used, followed by a partially sealed plastic bag to prevent the cheese from drying out. It's important to replace the paper each time the cheese is unwrapped to maintain a breathable seal.

When wrapping cheese, it's important to leave some airflow to prevent the cheese from drying out or getting moldy. Wrapping the cheese too loosely will result in dried-out and hardened chunks, while wrapping it too tightly will prevent airflow and cause the cheese to spoil. Precise cuts that leave flat surfaces make it easier to wrap the cheese effectively.

To wrap cheese correctly, start by cutting a piece of wax or parchment paper about twice the width of the cheese wedge and 3-4 times the length. Place the cheese on the paper, cut-side down, with the sharp, narrow end facing right and the thick, blunt end facing left. Pull the bottom right-hand corner of the paper up over the cheese, then pull the right-hand side of the paper over to the left, forming a tight crease. Secure the first two folds with tape, then crease the paper sharply over the top of the cheese, running flat along the top and meeting the paper underneath. Fold the paper back over the cheese and secure it with another piece of tape. The only loose flaps of paper should be those sticking out over the blunt end of the cheese; fold these in like a birthday present and secure with a final piece of tape. If desired, the wrapped cheese can be placed in a plastic bag, but it should not be sealed shut to allow for airflow.

Cheese bags or paper is best

Cheese is one of the most loved foods in the world, with hundreds of varieties to choose from. But how do you keep it fresh for as long as possible?

Firstly, never use plastic wrap. Cheese is mostly oil and fat, so after a few days, it will start to take on the flavour of the plastic, masking the taste of the cheese. Also, if wrapped too tightly, the cheese will smell and taste like ammonia. Wrapping it too loosely will cause it to dry out and harden.

The best way to store cheese is in cheese bags or cheese paper. This is porous, allowing the cheese to breathe while protecting it from air exposure. Formaticum Cheese Bags are made from a two-ply material of wax-coated paper and thin, porous polyethylene plastic. This allows moisture to wick off the cheese but not escape entirely, preventing mould. In testing, cheese stored in Formaticum bags lasted two weeks longer than homemade wrappings.

If you can't get hold of cheese bags or paper, you can use wax or parchment paper, then put the cheese in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps the cheese from drying out. If the cheese is pre-sliced, you can wrap the slices in paper and put them back in the original unclosed bag.

For soft, fresh cheeses like mozzarella, ricotta, and chèvre, it's best to keep them sealed in their original containers. However, a larger piece of mozzarella can be removed from its brining solution and wrapped in plastic to stay fresh for up to seven days in the fridge.

Soft and fresh cheeses are different

Soft cheeses, such as mozzarella, ricotta, and chèvre, are much fresher and can spoil quickly without preservatives. They should be kept sealed in their original containers. However, larger pieces of mozzarella can be removed from their brining solution and wrapped in plastic to extend their shelf life.

Fresh cheeses are also known as whey cheeses, which are made from whey, a by-product of the cheese-making process. Examples of whey cheeses include Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Croatian skuta, Cypriot anari cheese, Himalayan chhurpi, and Norwegian Brunost.

Soft-ripened cheeses, such as Brie and Camembert, are aged from the exterior inwards by exposing them to mould. They develop a velvety bloom of P. camemberti, contributing to their smooth, runny, or gooey textures and more intense flavours.

In terms of preservation, soft and fresh cheeses are more susceptible to mould growth than harder, aged cheeses. Cheddar cheese, for example, tends to mould faster than processed cheese slices. Moisture content also plays a role in mould formation, with soft cheeses like Dairylea being more prone to mould due to their higher water content.

How to store hard, semi-soft, and soft cheeses

Storing cheese correctly is essential to maintaining its integrity of taste and texture. Here is a comprehensive guide on how to store hard, semi-soft, and soft cheeses:

Hard Cheeses

Hard cheeses, such as Parmigiano-Reggiano and aged Gouda, can be stored in the refrigerator for up to six months before opening and three to four weeks after opening. They can also be frozen for up to six months. To store hard cheeses, wrap them in wax or parchment paper, then add a layer of plastic wrap and place them in the crisper drawer or vegetable drawer of your refrigerator. Hard cheeses that will be consumed quickly can be kept in their plastic wrap or placed in a sealed plastic bag or container. If your hard cheese develops a moldy spot, cut out a one-inch radius around the mold and the rest should be safe to eat.

Semi-Soft Cheeses

Semi-soft cheeses, such as cheddar, Swiss, and Gruyere, should be consumed within 7 to 10 days for the best results. Wrap semi-soft cheeses in plastic wrap, specialty cheese paper, or waxed or parchment paper, then place them in the crisper drawer of your refrigerator. For longer-term storage, add a layer of plastic wrap or foil after wrapping in paper. Semi-soft cheeses can also be frozen if well-wrapped to prevent freezer burn.

Soft Cheeses

Soft cheeses, such as mozzarella, brie, ricotta, goat cheese, and Camembert, are more delicate and perishable. They can be refrigerated for one to two weeks. To store soft cheeses, place them in a resealable plastic container or wrap them in a layer of parchment or wax paper, followed by a loose layer of foil. Soft cheeses should be consumed within one week of opening. If you notice spots of green or blue mold on soft cheeses, throw them out to avoid food poisoning. Soft cheeses can also be frozen for up to two months, but they may lose some of their original texture.

Frequently asked questions