Kamil Perry
Cheddar is a semi-hard cheese that can be preserved in several ways. It is best stored in the refrigerator at around 35 °F/4 °C. Cheddar can be stored in its original wrapper, covered with plastic wrap, or in specialty cheese paper, then placed in an airtight container or a plastic zip bag. Cheddar can also be frozen, although this may affect the taste. To prevent mold, it is important to ensure the cheese has ample oxygen and humidity. If mold appears, it is safe to cut off at least 1 inch around and below the mold spot and use the remaining cheese.
| Characteristics | Values |
|---|---|
| Storage temperature | 35 °F/4 °C or 50-60 °F |
| Packaging | Vacuum-sealed, nitrogen environment, plastic wrap, specialty cheese paper, parchment paper, plastic zip bag |
| Preservation | Prevent mould by tightly covering the open end with plastic wrap |
| Shelf life | 3-4 weeks once opened, 7-10 days for best results |
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What You'll Learn
Vacuum sealing
When you vacuum seal cheese, you're locking in the moisture and keeping out any air. This is a good way to preserve cheese, but as cheese is a living, breathing organism, over time, the moisture in the cheese will cause it to deteriorate. Therefore, if you're going to vacuum seal your cheese, wrap it first in wax or parchment paper. The paper will absorb the excess moisture and keep your cheese from deteriorating for at least a few months.
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Storing in the fridge
Cheddar is a semi-hard cheese, which means it can last months when vacuum-sealed and 3-4 weeks when opened. When storing cheddar in the fridge, it is best to use a plastic zip bag with most of the air pressed out or an airtight container. This will ensure the cheese does not dry out.
If you are storing a block of cheddar, it is best to keep it wrapped in its original packaging. If you are storing a smaller amount, it is best to wrap it in a fresh piece of plastic wrap or wax paper, then place it in a zip bag. Before sealing the bag, make sure to leave some air inside to ensure the cheese has enough oxygen and humidity.
It is important to note that cheese needs to breathe, so it is best to avoid using plastic wrap as the only form of packaging. Plastic wrap cuts off the air supply, which can lead to off-flavours and changes in texture. Instead, opt for specialty cheese paper, which provides airflow and humidity, or parchment paper, then loosely wrap it in a zip bag.
If you notice a small mould spot on your cheddar, you can trim off that edge and use the rest of the cheese right away. However, if the mould is pervasive, it is best to discard the cheese.
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Using plastic wrap
Cheddar is a hard cheese, and hard cheeses will remain fresh longer if refrigerated. However, plastic wrap is not the best way to store cheese. Cheese is a living organism, and it needs to breathe. Wrapping it in plastic suffocates the cheese, killing the good microorganisms and leading to wet, mouldy, wasted cheese. Plastic wrap also lets in a lot of light, which can oxidise aged cheeses, destroying their complexities and leading to a nasty, crayon-like flavour.
If you have bought cheese wrapped in plastic, the best thing to do is to take it out of its plastic wrap as soon as you get home. If the cheese is firm and tastes a little like a refrigerator, take a non-serrated chef's knife and slightly scrape off the glossy layer on the paste. Then, wrap your cheese in parchment paper and put it in a partially sealed plastic bag, so it can still breathe. Before closing the zipper, make sure there is still some air in the bag, so your cheese has plenty of oxygen and humidity.
If you are wrapping cheese that has not been previously wrapped in plastic, you can follow the same steps, but you do not need to scrape off a layer of cheese.
If you are storing cheese in the refrigerator, the best place to store it is in a crisper drawer, which maintains a cold, stable temperature.
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Freezing
Cheddar cheese can be frozen, although it is best enjoyed fresh to maximize its flavor and texture. Cheddar is a hard cheese with a long shelf life in the fridge, and that is the best place to keep it in top condition. However, if you have a large block of cheddar and want to freeze it, there are several steps to follow.
Firstly, prepare the cheese for storage. Portion it into quantities you are likely to use in one go. For large blocks of cheese, do not freeze more than 1 pound (500 grams) per portion. Cheddar can be grated or sliced before freezing. The product can be stored in its original packaging or wrapped in foil or cheese paper. Sliced cheese should be separated with parchment paper.
Next, wrap the cheese and place it in an airtight container or bag. This is essential to prevent dry air from getting into the cheese and causing freezer burn. Tightly wrap the cheese in parchment paper and then in aluminum foil. The parchment paper will create a barrier for the cheese, while the foil will help keep everything in place while freezing. As a last resort, use a freezer bag, squeezing out as much excess air from the bag as possible before sealing.
Finally, place the cheese in the freezer. Frozen cheese should be consumed within six to nine months, although some sources recommend using it within two to three months to avoid a significant change in taste and texture. Frozen cheese should be thawed in the refrigerator and is best used in cooked dishes. To thaw, take the cheese out of the freezer and leave it in the fridge for a few hours or overnight. It is also recommended to temper the cheese in the refrigerator after thawing, leaving it for a few days to several weeks to let it ripen.
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Using specialty cheese paper
Cheese paper is designed to allow cheese to breathe while also preserving its moisture. It is coated with wax and polyethylene, which wicks away excess moisture from the cheese while still allowing it to breathe. This keeps the cheese fresh for longer and prevents it from tasting like plastic, which can happen when cheese is wrapped in plastic wrap.
Specialty cheese paper provides airflow and humidity, which keeps your cheese healthy and happy. When storing cheese in the refrigerator, ensure that no parts are exposed, as the fridge will dry them out and make them crusty. If you are using cheese paper, it is important to ensure that the wrapping is tight and that there are no gaps, as cheese will dry out from exposure to the harsh refrigerator air if the wrapping is too loose.
To use specialty cheese paper to store cheddar cheese, start by cutting the cheese to your desired size. Wrap the cheese tightly in the specialty cheese paper, ensuring that there are no gaps in the wrapping. Place the wrapped cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable.
Properly wrapped and chilled, hard cheeses like cheddar can stay good for a couple of weeks or more. If you notice any mold on the cheese, simply cut off the moldy parts and discard them. The rest of the cheese will still be safe to eat.
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Frequently asked questions
Cheddar cheese is a semi-hard cheese and can be stored in its original wrapper or in plastic wrap, butcher paper, or specialty cheese paper. It can then be placed in an airtight container or a plastic zip bag with most of the air pressed out.
Vacuum-sealed cheddar cheese can last for months, while opened cheddar cheese can last for 3-4 weeks.
If there is a small mold spot on the cheese, you can trim off that edge and use the rest of the cheese right away. If the mold is pervasive, throw the cheese out.
