Keep Cheese Fresh: Tips For Longer Fridge Life

Cheese is a delicious and versatile food, but it can be tricky to keep it fresh for long periods. The shelf life of cheese depends on its moisture content, with softer cheeses having a shorter shelf life due to their higher moisture levels, which provide an ideal environment for bacteria to thrive. However, there are several ways to extend the life of your cheese. Firstly, it is important to store cheese in a breathable material such as parchment or wax paper, as plastic wrap can give the cheese an unpleasant flavour. Secondly, cheese should be stored in the warmest part of the fridge, such as the produce drawer, as cold temperatures can cause it to dry out. Additionally, maintaining a safe fridge temperature of below 40°F (4°C) will significantly reduce the rate at which bacteria multiply, thus increasing the shelf life of the cheese. By following these simple tips, you can enjoy your cheese for longer without sacrificing taste or texture.

Wrapping cheese in wax, parchment, or cheese paper

When wrapping cheese in wax, parchment, or cheese paper, it is important to do so loosely. This ensures that the cheese is protected but still able to breathe. After wrapping the cheese, place it in another container, such as Tupperware or a plastic bag, for extra protection. It is important to poke holes in the container or bag to allow for airflow.

For soft and semi-soft cheeses, such as Brie, wrapping in parchment or wax paper followed by a layer of foil or placing in an airtight container will help to extend its refrigerator life. Soft and semi-soft cheeses are more delicate and perishable than harder cheeses, so proper storage is key.

For semi-hard and hard cheeses, such as cheddar and Parmesan, removing the cheese from its plastic packaging and wrapping it in wax or parchment paper will help to maintain its freshness. Placing the wrapped cheese in an airtight container will provide additional protection.

It is important to note that plastic wrap can be used as an outer layer for short-term storage, but it is not ideal for long-term storage as it can impart a plasticky flavour to the cheese.

Storing cheese in the warmest spot in the fridge

When storing cheese in the fridge, it's important to note that different types of cheeses have varying shelf lives. Soft cheeses like mozzarella, feta, ricotta, and goat cheese can last in the fridge for about one to two weeks. On the other hand, hard cheeses like cheddar, Swiss, and Parmesan can be stored in the refrigerator for six months before opening and three to four weeks after opening.

To keep cheese longer in the fridge, it is recommended to store it in the warmest spot, which is usually near the door. This is contrary to the common misconception that cheese should be stored in the back of the fridge, where it is coldest. However, it is important to note that the fridge temperature should be maintained at below 40°F (4°C) to ensure food safety.

When storing cheese in the warmest spot in the fridge, use the following guidelines:

• Wrap the cheese in a porous and breathable material such as parchment paper, wax paper, or cheese paper. Avoid using tight, non-porous materials like plastic wrap, as they can dry out the cheese.
• Place the wrapped cheese in an airtight container or a plastic bag with holes poked in it. This allows the cheese to continue breathing while being protected from the low humidity in the fridge.
• Store the cheese in the warmest spot in the fridge, such as the produce drawer or near the door. Avoid placing it in the back of the fridge, as it is colder there.
• Keep the cheese away from strong-smelling foods, as it can absorb odours.
• Regularly inspect the cheese for any signs of spoilage, such as mold, dryness, or an off odour.
• If you notice mold on hard cheeses, cut off at least 1 inch (2.5 cm) around and below the affected area. Soft cheeses with mold should be discarded.

Freezing cheese

Freezing is a great way to keep cheese longer in the fridge. However, not all cheeses are suitable for freezing. Freezing cheese can affect its texture and quality, with softer cheeses with higher moisture content being more susceptible to damage.

• Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, and blue cheese can be frozen, but they may become crumbly and mealy, and harder to slice.
• Mozzarella, pizza cheese, and shredded cheese are generally suitable for freezing, but their melting properties may be affected.
• Some semi-soft cheeses like Stilton or soft goat cheese can also be frozen.
• Cream cheese can be frozen but may separate upon thawing. You can improve its texture by whipping it after thawing.
• Freezing is not recommended for fresh curd cheeses like cottage cheese, ricotta, and quark, as well as soft, ripened cheeses like brie, Camembert, fontina, or Muenster.
• Blue cheese can be frozen, but low temperatures can damage the molds essential to the ripening process, so it is better to enjoy it fresh.
• Processed cheeses, cheese spreads, and grated hard cheeses like Parmesan and Romano are not ideal for freezing.

When freezing cheese, it is important to prepare it properly for storage. Here are some steps to follow:

• Portion the cheese into 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. You can also grate or slice the cheese before freezing.
• Wrap the cheese in foil or cheese paper, or store it in its original packaging. If using sliced cheese, separate the slices with parchment paper.
• Place the wrapped cheese in an airtight ziplock bag or container to prevent dry air from causing freezer burn.
• Freeze the cheese as quickly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals.
• Cheese can be kept frozen for up to 6-9 months, but for best quality, use it within this time frame.
• Thaw frozen cheese in the refrigerator at 32-34 °F (0-1 °C) for 7-8 hours per pound (500 grams). Shredded cheese can be used straight from the freezer without thawing.

Signs of spoilage

The best tools to help you determine whether or not your cheese has gone bad are your senses, especially sight, smell and taste.

• Mould growth on cheese can be both desirable and undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. However, if mould grows on cheese unintentionally or if it is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat.
• If you see blue mould on a cheese that isn't supposed to have it, you can assume it has gone bad. However, most white or coloured cheeses will develop white mould before blue mould appears, which can be difficult to distinguish.
• A subtle earthy smell is normal (and desirable) in most soft white mould cheeses. However, improper storage can lead to excessive geosmin production and the musty smell can quickly become overwhelming.
• If a mild cheese, like Monterey Jack or American, smells strong, like blue cheese or Limburger, then it's time to throw it away.
• Cheeses that are naturally pungent, like a blue cheese or Camembert, will have a strong ammonia smell to them once they go bad, similar to cat urine.
• Any significant change in the smell of cheese from its normal odour can be a sign that the cheese has gone off and should be avoided.
• If you are familiar with the smell of a favourite cheese, and the cheese you have smells like a much more concentrated version of what you're used to, it's probably a safe bet that it's no longer safe to eat.
• Hard cheeses like Cheddar can start to crack when they spoil due to changes in the cheese's moisture content and the growth of unwanted bacteria.
• Soft white mould cheeses like Camembert can become slimy when they spoil due to the growth of unwanted bacteria.
• If cheese starts to develop a gritty or grainy texture, this can also be a sign of spoilage.

If you're still unsure, it's always better to be cautious and discard any cheese that you suspect has gone off.

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

Soft, semi-soft, and stinky cheeses are more delicate than their harder counterparts and require careful storage. These cheeses have a high moisture content, which makes them more perishable, and they typically last for about a week in the fridge.

Soft and semi-soft cheeses need to breathe, so it's important to avoid wrapping them in plastic, as this can cause them to become too moist and destroy the rind and flavour. Instead, use cheese paper, wax paper, or parchment paper, which will allow a little air to filter through. You can then place the wrapped cheese in a container with an airtight lid or a resealable plastic container and store it in the crisper drawer of your fridge.

If you're storing a soft cheese that doesn't have a rind, such as ricotta or cottage cheese, keep it in an airtight container. Fresh cheeses like mozzarella or feta should be left in their original packaging and the water should be changed every couple of days.

For stinky cheeses, the smell comes from bacteria that arrive as a result of washing the rind. These cheeses are typically washed in salty brine or alcohol. Storing them in the fridge in the same way as other soft and semi-soft cheeses will help to prolong their life.

Frequently asked questions