Bushra Griffith
Swiss cheese is a semi-hard cheese with a low moisture content. As a dairy product, it is a perfect breeding ground for bacteria and mold in the right conditions. The moment it is cut and exposed to air and moisture, the mold clock starts ticking. To keep Swiss cheese from molding, it is important to store it correctly. This involves storing it in the refrigerator at the appropriate temperature, using the proper wrapping materials to allow the cheese to breathe, and regularly rotating your cheese stock to use older pieces first.
| Characteristics | Values |
|---|---|
| Ideal temperature | 34-40°F |
| Wrapping material | Cheese paper, wax paper, parchment paper, plastic wrap, aluminium foil |
| Air exposure | Minimise air exposure, allow cheese to breathe |
| Vacuum sealing | Not recommended for opened blocks of cheese |
| Oil | Olive oil, canola oil, vegetable oil |
| Vinegar | White vinegar |
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What You'll Learn
Store cheese at the right temperature
Swiss cheese is a semi-hard cheese, and as such, it is best stored at a temperature ranging between 34° and 45° Fahrenheit (1.7° to 7.2° Celsius). This temperature range is ideal for most cheeses, with the lower end of the range being preferable for soft cheeses. Keeping your refrigerator temperature below 40°F is important for food safety reasons.
The temperature of your refrigerator is not the only factor to consider when storing cheese. The temperature within your refrigerator can vary, and it is important to store your cheese in the right place. The best place to store cheese is as far from the freezer as possible. Keep it in the vegetable drawer or on a bottom shelf where the temperature is consistent but not too cold. The warmest part of your fridge is usually a spot away from the icy back wall.
Freezing cheese can cause its texture to degrade, so it is best to avoid freezing Swiss cheese. If you do choose to freeze it, it is best to use it as an ingredient rather than on a charcuterie board.
If you are storing cheese for a long time, it is important to monitor the temperature of your refrigerator to ensure it is kept at the right temperature. A thermometer can be purchased for a few dollars and will help ensure your cheese stays fresh.
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Use cheese paper
Cheese paper is one of the best ways to store cheese. It is made from two layers: a sheet of paper and a thin sheet of porous polyethylene plastic. The paper is combined with the plastic using a spray-coating technique, which ensures the plastic is not a complete barrier, allowing the cheese to breathe. This technique also prevents the cheese from drying out, while the plastic protects the cheese from air exposure.
Cheese paper is designed to allow oxygen exchange, which is important as cheese needs some porosity. The paper keeps some humidity in, working perfectly for cheese. It is best to wrap the cheese tightly with cheese paper and store it in the refrigerator. If the wrapping is too loose, the cheese will dry out from exposure to the refrigerator air.
If you do not have cheese paper, you can wrap the cheese in wax or parchment paper and 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.
If you are using a wax-coated wrap, you must wash it between uses, which can be cumbersome. After a month or so, the wax coating will degrade, reducing the effectiveness of the wrap and leaving bits of wax on your cheese.
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Use vinegar
Swiss cheese is a semi-hard cheese, and while storing it, you can use vinegar to prevent mold from growing on it. The effectiveness of this trick varies with the type of cheese. For semi-hard cheeses like Swiss cheese, the vinegar-dampened towel method works well.
Take a clean paper towel and dampen it with white vinegar. Be sure to wring out any excess vinegar. Wrap the vinegar-soaked towel completely around the block of Swiss cheese. Then, transfer the wrapped cheese to a zip-top bag or an airtight container and store it in the fridge, preferably in the cheese drawer.
Monitor the dampness of the paper towel from time to time. Rewet the paper towel with vinegar if it dries out. The vinegar will prevent the growth of bacteria and mold on the cheese surface without affecting its flavor. The high concentration of acetic acid in vinegar gives it antimicrobial and anti-fungal properties.
The vinegar-dampened towel provides the right level of humidity to prevent the cheese from drying out. The acidity of the vinegar prevents it from becoming a breeding ground for mold. However, be cautious with soft cheeses. If the towel is too damp with vinegar, it can cause sogginess or changes in the texture of the cheese.
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Prevent mould spores
To prevent mould spores and keep your Swiss cheese fresh, it is important to store it correctly. Here are some tips to prevent mould spores:
Firstly, it is important to store cheese at the right temperature. Ideally, cheese should be kept between 35 and 45 degrees Fahrenheit. The refrigerator temperature should always be below 40°F. Keeping cheese in a colder part of the fridge can dry it out, making it crumbly and less flavourful. Freezing cheese is not recommended as it can change the texture and taste.
Secondly, when storing cheese, it is important to allow it to breathe while keeping excess moisture at bay. Cheese needs to retain some moisture to preserve its texture and flavour, but too much moisture can accelerate mould growth. Cheese paper is the best way to store cheese as it is porous, protecting the cheese from air exposure while still allowing it to breathe. If cheese paper is unavailable, use parchment paper or wax paper as alternatives. Wrap the cheese in the paper, then seal it in a loose plastic bag or a dedicated cheese storage bag.
Thirdly, to prevent mould spores, you can use a vinegar solution. Dip a paper towel in white vinegar and wipe the cut surfaces of the cheese before storing. The acidity of the vinegar prevents mould growth by creating an environment that is too acidic for mould to grow.
Additionally, to prevent mould spores, it is important to practice good hygiene when handling cheese. Always handle cheese with clean hands or utensils. Minimise contact with your hands as trace amounts of bacteria can encourage mould growth. Instead, use food preparation gloves or a piece of plastic wrap as a barrier when handling cheese. Regularly clean your refrigerator or cheese storage area to prevent mould spores.
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Use oil
Swiss cheese is a much-loved food, but it can quickly turn moldy if not stored correctly. One way to prevent mold from growing on your Swiss cheese is to use oil.
Firstly, it's important to note that cheese should be stored between 35 and 45 degrees Fahrenheit. The best place to store cheese is in the vegetable drawer or on a bottom shelf of your refrigerator, where the temperature is consistent but not too cold.
If you want to avoid using plastic wrap to store your Swiss cheese, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil. Then, store the cheese in an airtight container in the fridge. If mold starts to grow, it will be on the oil, not on the cheese itself. You can then wipe off the mold with a paper towel and rinse the cheese under lukewarm water.
It's worth noting that cheese is mostly oil and fat, so if you store it in plastic wrap, it will start to take on the flavor of the plastic. Therefore, it's best to use other storage methods, such as cheese paper, wax paper, or parchment paper, which allow the cheese to breathe while keeping excess moisture at bay.
Additionally, you can use oil in combination with vinegar to prevent mold on your Swiss cheese. Dip a paper towel in white vinegar, wringing out any excess, and wrap the vinegar-soaked towel around the block of cheese. The vinegar will stop bacteria from growing on the surface, while the oil will create a barrier between the cheese and the vinegar-soaked towel.
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Frequently asked questions
Swiss cheese is a semi-hard cheese, so it can be stored using the same methods as other semi-hard cheeses like gouda and provolone. To prevent mould, store your Swiss cheese in the refrigerator at a temperature between 34° and 45° Fahrenheit. Use cheese paper, or wrap the cheese in parchment paper or wax paper, then seal it in a loose plastic bag. Alternatively, rub the cut faces of the cheese with a light coat of olive, canola or another vegetable oil, then store in an airtight container in the fridge.
To prevent mould, Swiss cheese should be stored at the correct temperature, in the correct humidity, and with minimal contact with your hands. Even if you have washed your hands, trace amounts of bacteria can encourage mould growth. Instead, use food preparation gloves or a piece of plastic wrap as a barrier when handling your cheese.
Freezing Swiss cheese can cause the texture to degrade, so it is not recommended. If you do choose to freeze your Swiss cheese, it is best to use it as an ingredient in a recipe.
