Cheese Storage Hacks: Keep Your Cheese Fresh Longer

Cheese is a beloved food worldwide, but it can be tricky to keep it fresh for long periods. The best storage method depends on the type of cheese, but generally, the harder the cheese, the longer it will last. Here are some tips to keep cheese longer:

- Avoid plastic wrap as it suffocates the cheese, traps in moisture, and imparts an unpleasant flavour.

- Use specialty cheese paper, parchment paper, or wax paper to allow the cheese to breathe.

- Store cheese in an airtight container or a resealable bag with holes to ensure airflow.

- Place cheese in the vegetable drawer or the warmest part of the fridge to maintain optimal temperature and humidity.

- Freeze hard cheeses for long-term storage, but be aware that freezing can affect texture.

- Cut off mouldy parts and consume the remaining cheese, unless it is a soft cheese, which should be discarded if mouldy.

Don't use plastic wrap

It may be convenient to keep your cheese in the plastic wrap it came in, but this is a huge mistake if you want to keep your cheese fresh. Cheese is alive and breathing, and it needs oxygen and humidity to stay fresh and tasty. Plastic wrap cuts off the air supply, suffocating the cheese. This leads to wet, mouldy, wasted cheese, and can even cause the cheese to start tasting like plastic.

Plastic wrap also traps in moisture. Cheese needs the right amount of humidity. If there's too much moisture trapped inside the wrapper, the rind will become slimy, mouldy, and the wrong kind of smelly.

Because it's clear, plastic wrap lets in a lot of light, which can oxidise aged cheeses. This destroys their complexity and leads to a nasty, crayon-like flavour.

Plastic wrap is also bad for the cheese because it can cause the cheese to absorb the ammonia it naturally emits when stored airtight.

Instead of plastic wrap, you can use parchment paper, wax paper, butcher paper, or beeswax food wrap.

Store cheese in the vegetable drawer

Storing cheese in the vegetable drawer is a great way to keep it fresh for longer. The temperature in the vegetable drawer is more consistent but not too cold, which is ideal for cheese.

Firstly, it's important to note that cheese should not be stored in plastic wrap. This is because cheese needs to breathe, and plastic wrap cuts off the air supply, essentially suffocating the cheese. Plastic wrap can also trap in moisture, leading to a slimy and mouldy rind. Plastic wrap also lets in a lot of light, which can oxidise aged cheeses and destroy their complexity, leading to an unpleasant taste.

Instead, use a porous material such as cheese paper, butcher paper, or wax paper. Make sure that no parts of the cheese are left exposed, as the fridge will dry them out. Then, place the wrapped cheese in another container for extra protection, such as Tupperware with holes poked in it or a plastic bag with holes poked in it. The holes are important as cheese is a living thing and needs to breathe.

If you are storing soft cheeses, such as mozzarella, ricotta, or goat cheese, keep them sealed in their original containers. However, if you have a larger piece of mozzarella, you can remove it from the brining solution and wrap it in plastic, replacing the plastic each time you open it. It can then last up to 7 days in the fridge.

For hard and semi-hard cheeses, if you are eating them within a few days, it is fine to keep them in their plastic wrap. For longer-term storage, wrap them in parchment or wax paper, followed by a layer of plastic wrap or foil, and store them in the vegetable drawer.

To keep cheese fresh for as long as possible, it is also recommended to buy it in small quantities so that you only have to store it for a few days.

Wrap in wax or parchment paper

Wrapping cheese in wax or parchment paper is a great way to keep it fresh for longer. This method works for both hard and soft cheeses.

Firstly, remove the cheese from any plastic wrapping it came in. Plastic wrap suffocates cheese, cutting off its air supply, and can also cause excess moisture to become trapped, leading to a slimy, mouldy rind.

For hard cheeses, wrap the cheese in wax or parchment paper, then add a layer of plastic wrap. Place the wrapped cheese in your refrigerator's vegetable crisper drawer. A block of hard, aged cheese should last three to four weeks when stored in this manner.

For soft cheeses, wrap the cheese in a layer of parchment or wax paper, followed by a loose layer of foil. You can also use a layer of plastic wrap instead of foil. Again, store the wrapped cheese in the vegetable crisper drawer of your refrigerator. Soft cheeses stored in this way will last for one to two weeks.

For both hard and soft cheeses, it is important to replace the paper and plastic wrap each time you unwrap the cheese. Reused materials will not provide the same breathable seal, so it is best to start fresh for longer-lasting results.

Vacuum seal cheese

Vacuum sealing cheese is a good way to preserve cheese for long periods of time. It involves locking in moisture and keeping air out, which can prevent spoilage. However, it is important to note that cheese is a living, breathing organism, and over time, the moisture in the cheese can cause it to deteriorate.

• Start by cutting your cheese into smaller blocks. This will make it easier to manage and ensure even sealing.
• Wrap each block of cheese in wax or parchment paper. This step is crucial as it helps to absorb excess moisture, preventing the cheese from becoming slimy or mouldy.
• Place the wrapped cheese in a vacuum-seal bag, leaving at least 2 inches of space at the top.
• Use a vacuum sealer to remove the air from the bag and heat seal it shut. Ensure that most of the air around the cheese is removed to prevent large air bubbles from forming.
• Check the seal by observing if there are any large air bubbles. If there are, cut the seal and try again.
• Store the vacuum-sealed cheese in the freezer. It is recommended to use vacuum-sealed cheese within 4-6 months, although it can last up to 8-9 months.
• To defrost, remove the cheese from the freezer and let it thaw in the vacuum-sealed bag for 24-48 hours, depending on the size of the block.
• Once opened, use the cheese within 2-3 days.

It is important to note that freezing cheese may impact its taste and texture, especially for soft cheeses. Therefore, it is best to use vacuum-sealed cheese in recipes that require melting. Additionally, hard cheeses tend to freeze better than soft cheeses.

Freeze cheese

Freezing is a great way to preserve cheese and prevent waste. However, it's important to note that not all cheeses are suitable for freezing, and the process can affect the texture and quality of the cheese.

Hard and semi-hard cheeses, such as cheddar, Swiss, and Parmesan, are good candidates for freezing. These cheeses have a lower moisture content, which means they are less likely to be damaged by the formation of ice crystals during freezing. When thawed, these cheeses may become more crumbly and difficult to slice, but they will still melt well.

On the other hand, softer cheeses with higher moisture content, such as Brie and Camembert, are not ideal for freezing. The ice crystals that form during freezing can significantly affect their structure, leading to a pool of previously delicious cheese when thawed.

If you decide to freeze your cheese, it's important to prepare it properly for the best results. Here are some steps to follow:

• Portion the cheese: Freeze the cheese in quantities that you are likely to use at one time. For large block cheeses like cheddar, freeze no more than 1 pound (500 grams) per portion.
• Grate or cut the cheese: Grating the cheese before freezing can make it easier to use in recipes and reduce the impact of freezing on its texture. Alternatively, cut the cheese into smaller cubes.
• Wrap the cheese: Tightly wrap the cheese in parchment paper or specialty cheese paper, followed by a layer of plastic wrap or aluminium foil. Make sure to remove any existing plastic wrap, as it can affect the flavour and texture of the cheese.
• Place in an airtight container: Put the wrapped cheese in an airtight ziplock bag or container to prevent dry air from causing freezer burn.
• Freeze rapidly: Freeze the cheese as soon as possible and at a temperature of at least -9 °F (-23 °C) to prevent the formation of large ice crystals.
• Thaw in the refrigerator: When ready to use, thaw the cheese in the refrigerator for 7-8 hours per pound (500 grams). Grated cheese can be used straight from the freezer for cooking or can be defrosted in the fridge for 1-2 hours.

By following these steps, you can effectively freeze and preserve your cheese, although some changes in texture and quality may still occur. Frozen cheese is best suited for cooked dishes where changes in texture are less noticeable, such as sauces, pizzas, or grilled cheese sandwiches.

Frequently asked questions