Frederic Melton
Cheese is a beloved food item, but it can be frustrating when it dries out and becomes difficult to grate. This happens when cheese has low moisture content, which is more common in hard cheeses. To prevent this, proper storage is key. For blue cheese, wrapping it in tin foil or plastic wrap and storing it in the refrigerator is best. For semi-hard cheeses like cheddar, plastic wrap or specialty cheese paper followed by refrigeration is ideal. Soft and semi-soft cheeses like goat, Camembert, and Brie should be placed in a resealable plastic container and stored in the fridge. If your cheese has already hardened, there are ways to revive it. One method is to wrap the cheese in a damp paper towel, place it in a resealable plastic bag, and chill it for a day. Another option is to trim the dry outer parts of the cheese to reveal a softer interior. You can also grate or blend the hardened cheese and use it in dishes like pasta, chilli, or as toppings for rice, roasted veggies, beans, or salad.
Characteristics of keeping cheese from getting hard
| Characteristics | Values |
|---|---|
| Wrapping | Use a fresh piece of plastic wrap, wax paper, or specialty paper to rewrap the cheese after each use. |
| Storage | Store in an airtight container in the vegetable crisper of the refrigerator, where the temperature is cold and stable. |
| Preventing dryness | Use paper bags and wraps that are specially formulated to let the cheese breathe, preventing it from drying out. Wrap hard cheese in wax or parchment paper, then add a layer of plastic wrap. |
| Freezing | Grate hard cheese and freeze it in a sealed bag or container for up to two months. |
| Reviving | Wrap dry, hard cheese in a damp paper towel, place it in a resealable plastic bag, and chill it for a day. Then remove the towel and store the cheese in the bag. |
| Usage | Grate hard cheese over pasta dishes, chilli, or mash. Use hard cheese for topping rice, roasted veggies, beans, or salads. |
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What You'll Learn
Store in an airtight container in the fridge
When storing cheese in the fridge, it is important to use an airtight container. This is especially important for hard cheeses, which are dense and have been aged longer than soft cheeses. The most popular hard cheeses, such as cheddar, red Leicester, and Lancashire cheese, should be stored in an airtight container in the fridge to maintain their freshness and prolong their shelf life.
Airtight containers help to regulate the moisture levels around the cheese, preventing it from drying out too quickly. Hard cheeses have a lower water content than soft cheeses, which contributes to their longer shelf life. However, if not stored properly, hard cheese can still dry out and become difficult to grate.
To further extend the life of hard cheese, it is recommended to wrap it in wax or parchment paper before placing it in an airtight container. This creates an additional barrier against moisture loss and helps maintain the quality of the cheese. The type of wrapping used can also affect the taste of the cheese; using plastic wrap or a plastic bag can cause the cheese to take on a "plasticky" taste. To improve the taste, it is recommended to "face" the cheese by cutting off and discarding the surface layer before consumption.
Storing hard cheese in an airtight container in the fridge is a simple yet effective way to maintain its freshness and quality. By regulating moisture levels and providing a stable environment, the cheese can be enjoyed for a longer period of time without drying out or spoiling.
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Use wax paper or plastic wrap
To keep cheese from getting hard, one effective method is to use wax paper or plastic wrap. This is especially useful for hard and semi-hard cheeses, such as Cheddar, Swiss, Gruyere, and Gouda.
When using wax paper or plastic wrap, it is important to rewrap the cheese with a fresh piece after each use. This helps to maintain the quality and freshness of the cheese. Start by placing the cheese in wax paper or parchment paper, and then adding a layer of plastic wrap on top. This combination provides an effective barrier against moisture loss and external contaminants.
For blue cheese, which is already moldy, wrap it in plastic wrap or specialty paper and store it in the crisper drawer of your refrigerator. Blue cheese has a longer shelf life than other types of cheese, lasting between one to two months.
Additionally, if your cheese has already hardened, you can try wrapping it in a damp paper towel and placing it in a resealable plastic bag. Chill it for a day, then remove the towel and store the cheese in the bag. This technique can help soften the cheese and make it easier to grate.
By following these simple steps and using wax paper or plastic wrap properly, you can effectively maintain the freshness and texture of your cheese, preventing it from getting hard.
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Remove mould and dry outer layers
If your cheese has developed mould, it's important to examine the type of mould it is. If there is red or black mould, discard the cheese. If there is blue, green, white, or grey mould, you can cut it off and eat the rest of the cheese. This is because some cheeses are created by food-safe mould spores. You can also save the leftover rinds of hard cheeses like Parmigiano Reggiano and use them in stocks or soups.
If your cheese has dried out, you can try to trim the dry outer layers to reveal a softer interior. You can then give the remaining cheese a quick blend in a food processor and store it in a plastic bag in the fridge. This can be used for topping rice, roasted veggies, beans, or salad. You can also add cream cheese, mayonnaise, mascarpone, crème Fraiche, sour cream, or Neufchatel to improve the texture of dry cheese.
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Freeze hard cheese for up to two months
If you have a large block of hard cheese, you can grate it and store it in a sealed bag or container in the freezer for up to two months. This will help to prolong its life and maintain its taste and texture. To defrost, remove the cheese from the freezer and place it in the fridge for 24 hours. It is best to use the defrosted cheese within a couple of days to ensure it doesn't go bad. If you are planning to eat the cheese soon after defrosting, it is recommended to take it out of the fridge 60 minutes beforehand for maximum flavour and texture.
Freezing hard cheese is a good option if you want to take advantage of a bargain on a large block of cheese or if you are looking to reduce food waste. However, it's important to note that most cheeses will undergo noticeable texture changes when frozen, so it's best to reserve frozen cheese for cooking rather than serving as a table cheese.
If you are looking to simply soften hard cheese to make it easier to grate, you can try wrapping the cheese in a damp paper towel, placing it in a resealable plastic bag, and chilling it for a day. Then, remove the towel and store the cheese in the bag. This should make the cheese softer and easier to grate without having to freeze it.
Additionally, to prolong the life of your hard cheese and maintain its excellent taste and texture, it is recommended to store it in the fridge at a temperature between 5°C and 8°C. The best place to keep it is at the top of the fridge, towards the back, away from raw meat.
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Use dried-out scraps in recipes like Fromage Fort
Fromage fort, or "strong cheese" in French, is a great way to use up your dried-out cheese scraps and create something delicious. It's a traditional French cheese spread made from scraps of aged cheeses. The best part about it is that there are no real rules—you just need cheese, wine, garlic, butter, and some herbs if you have them. Here's how you can make it:
Firstly, gather your cheese scraps. You can use a variety of hard and soft cheeses such as cheddar, Parmesan, Gruyère, Brie, Roquefort, and gorgonzola. Make sure the cheese is at least a few days old, as this will help deepen the flavor of the fromage fort. Chop the cheese into small cubes or shred it if it’s particularly hard.
Next, place the cheese in a food processor with a clove of garlic and a few herbs or a pinch of spices, and pulse until it forms a paste. If the mixture is too dry, add a few drops of white wine, ricotta, yogurt, or cream. You can also add a dollop of sour cream or crème fraîche for some tanginess. Transfer the mixture to a bowl and stir in a few tablespoons of butter and a pinch of salt and pepper. Mix until it forms a thick spread.
You can serve your fromage fort immediately, or let it firm up in the fridge. It's great on crackers, chips, and bread, especially if broiled. You can also try it with hot pasta or melted on toast. The possibilities are endless!
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Frequently asked questions
To prevent cheese from getting hard, store it in an airtight container in the fridge. Hard cheeses should be wrapped in wax or parchment paper, then covered in plastic wrap and placed in the vegetable crisper. Soft and semi-soft cheeses, like goat, Camembert, and Brie, should be stored in a resealable plastic container in the crisper drawer.
If your cheese has already hardened, you can try wrapping it in a damp paper towel, placing it in a resealable plastic bag, and chilling it for a day. You can also grate hardened cheese and use it in dishes like pasta, chilli, or mashed potatoes.
Yes, freezing cheese is a great way to prevent it from getting hard. Grate the cheese before freezing to make it easier to use later. Frozen cheese can be stored for up to two months.
