Randy Chandler
Cheese is a beloved food worldwide, with hundreds of varieties to choose from. However, its dairy composition makes it susceptible to spoilage, especially when exposed to air and moisture. To prevent this, cheese should be stored in a cool, well-ventilated area, like a vegetable drawer or the bottom shelf of the refrigerator, at a temperature between 35 and 45° F. Instead of plastic wrap, which can suffocate the cheese and alter its flavour, use wax or parchment paper, followed by a layer of plastic wrap or a partially sealed plastic bag to prevent dryness. For hard cheeses, a vinegar-dampened towel can be effective in preventing mould, while soft cheeses may become soggy using this method.
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What You'll Learn
Avoid plastic wrap
When storing cheese, it is important to allow a bit of airflow so that the cheese can breathe. Wrapping cheese in plastic suffocates the flavor and traps moisture, which can help mold to form and destroy the flavor of the cheese.
Instead of plastic wrap, cheese paper is the best way to store cheese. It is a two-ply material made of wax-coated paper and a thin porous polyethylene plastic, which allows moisture to wick, but not totally escape. If you can't find or don't want to buy cheese paper, you can wrap the cheese in wax or parchment paper, then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out. You can also surround the wax or parchment paper with aluminum foil to avoid using plastic. For the best results, you should replace the paper every time you unwrap the cheese.
Hard cheeses, or some softer cheeses you intend to consume within a few days, don't need to be refrigerated. You can simply cover them with a cheese dome or a cheese grotto.
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Use wax or parchment paper
Wax or parchment paper is a great alternative if you don't have access to cheese paper. It is also a more affordable option. When using wax or parchment paper, it is important to loosely wrap the cheese to protect it from drying out while still allowing it to breathe and maintain its humidity. This is because natural cheese is a living organism with enzymes and bacteria that require air and moisture to survive.
After wrapping the cheese in wax or parchment paper, place it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, preventing the cheese from drying out and maintaining its freshness. This method is particularly useful for pre-sliced cheese, as you can wrap the slices in paper and return them to their original unclosed bag.
For soft cheeses that require more breathability, you can wrap them in wax or parchment paper and place them in a partially sealed plastic bag or a small airtight container with a cracked lid. This will ensure the cheese stays fresh while still allowing it to breathe.
If you want to avoid using plastic, you can wrap the cheese in wax or parchment paper and then in aluminium foil. This method provides the same benefits as using plastic but eliminates the use of plastic altogether.
Additionally, if you are wrapping multiple types of cheese, it is a good practice to label them. Write the name of the cheese and the date of purchase on a strip of cardstock. This will help you keep track of how long you've had each cheese and ensure you consume it within its recommended shelf life.
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Store in a vegetable drawer
Storing cheese in a vegetable drawer is a great way to keep it fresh. The temperature in the vegetable drawer is cold and stable, with consistent humidity, which is ideal for cheese storage.
When storing cheese in a vegetable drawer, it's important to keep it wrapped. Cheese paper or wax paper are good options, as they allow the cheese to breathe while protecting it from the drying effect of the fridge. You can also use parchment paper, cheesecloth, butcher paper, or bees wrap. If using wax or parchment paper, you can surround it with aluminum foil to keep the cheese fresh. Avoid using plastic wrap if possible, as it can affect the taste of the cheese. However, if you do use plastic wrap, make sure to use a fresh piece each time you rewrap the cheese.
If you're storing shredded cheese, it's important to squeeze out as much air as possible from the bag to prevent dehydration and mold formation.
While the vegetable drawer is a great option for storing cheese, it's important to keep the cheese away from strong-odored foods like onions, as cheese can absorb these odors and flavours. Additionally, make sure your fridge is clean, as any moldy food can cause your cheese to mold faster.
Overall, storing cheese in a vegetable drawer can help extend its shelf life and keep it tasting fresh.
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Keep cheese away from strong odours
Cheese is a beloved food worldwide, with hundreds of varieties to choose from. However, improper storage can lead to the cheese absorbing unwanted odours and flavours.
Cheese is highly susceptible to absorbing strong odours due to its porous nature. When storing cheese, it is essential to keep it away from strong-odour foods such as onions. Cheese will absorb these odours, resulting in an unpleasant taste. To prevent this, store your cheese in a well-ventilated area, such as a designated cheese drawer or vegetable crisper, where it can maintain the necessary humidity levels without absorbing other scents.
Additionally, avoid storing cheese in its original plastic packaging. Plastic wrap suffocates the cheese, leading to a build-up of ammonia and an undesirable taste. Instead, opt for specialty cheese paper, which allows the cheese to breathe and maintains optimal humidity. If cheese paper is unavailable, parchment or wax paper can be used as an alternative. Wrap the cheese in this paper and then place it in a partially sealed plastic bag to prevent dryness.
For hard cheeses like Parmesan, a tighter wrap in paper followed by a loose wrap in plastic will suffice. On the other hand, soft ripened cheeses like brie should be wrapped loosely in paper and placed in a partially sealed plastic bag or container to allow for adequate breathing.
By following these storage guidelines, you can prevent your cheese from absorbing strong odours and maintain its freshness and flavour.
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Use a vinegar-dampened towel
Using a vinegar-dampened towel is an effective way to keep cheese fresh for longer. This method works particularly well for harder cheeses, such as Parmesan, Pecorino, aged Cheddar, and semi-hard cheeses like Gouda, Swiss, and Provolone. The vinegar creates a moist environment, preventing the cheese from drying out, while its acidity stops mould from growing.
To use this method, start by pouring a small amount of vinegar into a bowl. Next, take a clean paper towel or cheesecloth and dip it into the vinegar to dampen it. Be sure to wring out any excess vinegar, as you want the towel to be damp, not wet. Then, wrap the vinegar-soaked towel around the block of cheese.
Once your cheese is wrapped, you can transfer it to an airtight container or zip-top bag and store it in the refrigerator. It is recommended to avoid using plastic wrap, as this can trap moisture and create an environment conducive to mould growth. Instead, consider using cheese paper, which allows the cheese to breathe, or another type of breathable wrap.
It is important to monitor the dampness of the paper towel and re-wet it with vinegar if it dries out. By keeping the towel damp, you can ensure the cheese remains protected from mould and bacteria. This simple hack can keep your cheese fresh and mould-free for weeks, or even months, without altering its flavour.
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Frequently asked questions
Cheese should be stored in a drawer in the refrigerator, where the temperature is colder and more stable. Ideally, cheese should be kept between 35 and 50 degrees Fahrenheit. Avoid storing cheese in plastic wrap, as it cuts off the air supply and can cause the cheese to suffocate and take on a plastic flavour. Instead, store cheese in a wax or parchment paper wrapping, then place it in a partially sealed plastic bag.
To prevent mould from growing on cheese, place a small amount of vinegar on a cheesecloth or paper towel and store it with the cheese. The vinegar acts as a barrier and kills mould. Alternatively, rub the cut faces of the cheese with a light coat of olive, canola, or vegetable oil, then store in an airtight container in the fridge.
The shelf life of cheese depends on its texture and moisture content. Harder cheeses with lower moisture content will last longer, while softer cheeses with higher moisture content will go bad more quickly. In general, an opened block of cheese can last in the fridge from four to eight weeks, depending on the type.
Hard cheeses like Parmesan should be wrapped tightly in paper, then loosely in plastic. Semi-hard to semi-soft cheeses such as cheddar, gouda, Swiss, and fontina can be wrapped loosely in paper, then loosely in plastic wrap. Soft ripened cheeses like brie should be wrapped loosely in paper, then placed in a partially sealed plastic bag or small airtight container with a cracked lid. Blue cheese can be wrapped in plastic wrap or specialty paper and placed in the crisper drawer of the fridge, where it will last between one to two months.
