Bushra Griffith
Cheddar cheese is a semi-hard cheese that can be preserved in several ways. The right preservation method will ensure the cheese stays fresh and the taste and texture are optimal. Cheddar cheese can be stored in its original wrapper, in specialty cheese paper, or in an airtight container. It can also be vacuum-sealed or frozen. The shelf life of cheddar cheese varies depending on the storage method, with vacuum-sealed cheese lasting several months and opened cheese lasting 3-4 weeks. Proper preservation methods include preventing mould and maintaining the right amount of humidity.
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What You'll Learn
Wrapping and storing cheddar cheese
Cheddar is a semi-hard cheese, which means it can last months when vacuum-sealed, and 3-4 weeks when wrapped and stored in the fridge.
When wrapping cheddar cheese, it's important to use a material that allows the cheese to breathe and maintains the right amount of humidity. Plastic wrap can be used, but it is not ideal as it can trap too much moisture, leading to a slimy, mouldy rind and off-flavours. It also lets in a lot of light, which can oxidise the cheese, destroying its complexities and leading to a nasty, crayon-like flavour. If you do use plastic wrap, make sure to use a fresh piece each time you rewrap the cheese and "face" the cheese by cutting off the slice that was in direct contact with the plastic.
Specialty cheese paper is a better option, as it provides airflow and the right amount of humidity. Parchment or butcher paper can also be used, followed by a loosely closed Ziploc bag, with some air left inside.
When storing cheddar cheese, place it in the vegetable crisper of the refrigerator, where the temperature is cold and stable. Cheddar cheese should be stored at around 35 °F/4 °C.
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Removing mould from cheddar cheese
Cheddar cheese is a semi-hard variety of cheese. When it comes to removing mould from semi-hard or hard cheeses, it is generally safe to cut off the mouldy area. This is because mould tends to remain on the surface of the cheese, rather than penetrating deeper into its structure.
To remove mould from cheddar cheese, start by using a clean, sharp knife to cut at least a quarter of an inch to an inch around the mouldy spot. Be careful not to let the knife touch the mould, and avoid cross-contamination by ensuring the knife doesn't come into contact with the clean areas of the cheese. After cutting away the mould, treat the remaining cheese as a fresh block by resealing it tightly to prevent future mould growth.
If the mouldy area is small, you can also scrape it off with a small paring knife. However, it is important to note that mould can start growing within a week in the fridge, so regular checks and maintenance are necessary.
While removing mould from cheddar cheese can make it safe to consume, it is important to consider the taste and quality of the cheese. Mould can affect the flavour and texture of the cheese, so use your sense of taste to determine if the cheese is still enjoyable to eat.
To prevent mould growth, it is recommended to tightly wrap cheddar cheese in an airtight material, such as plastic wrap or a ziplock bag, to minimise exposure to air. Additionally, storing cheese in the freezer can help extend its shelf life, although this may alter the taste and texture of higher-quality cheeses.
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Freezing cheddar cheese
Cheddar cheese can be frozen, but it is important to note that freezing will alter its texture. Hard cheeses like cheddar hold up best in the freezer. Freezing cheese is a good way to make it last longer.
Before freezing cheddar cheese, it should be wrapped well. If the cheese is unopened, it can be frozen in its original packaging. If the cheese has been opened, it should be wrapped in specialty cheese paper, parchment paper, or butcher paper, and then placed in a resealable plastic bag with as much air removed as possible. Vacuum sealing the cheese or double bagging it can help prevent freezer burn.
Cheese can also be sliced, grated, or shredded before freezing, which can make it easier to use after thawing. Frozen cheese should be thawed in the refrigerator before use, and it may take a few days for the cheese to thaw fully. Once thawed, the cheese may have a crumbly texture, but it will still melt well and taste fine.
It is important to note that freezing cheese with a natural rind, such as cloth-bound cheddar, can create undesirable flavors. In addition, freezing and thawing cheese can affect its texture, making it less suitable for dishes that rely on the stretchy, bubbly qualities of cheese, such as pizza. Therefore, it is recommended to freeze cheddar cheese only if necessary and to use it within two to three months.
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The shelf life of cheddar cheese
Unopened blocks of hard cheese, including some varieties of cheddar, can last up to 6 months in the fridge. Once opened, hard cheeses like cheddar can last about 3 to 4 weeks in the refrigerator. Semi-hard cheeses like cheddar can also be vacuum-sealed and stored for several months.
To extend the shelf life of cheddar cheese, proper storage is crucial. Cheddar cheese should be removed from its plastic packaging and wrapped loosely in a breathable material, such as wax paper, parchment paper, or specialty cheese paper. This allows the cheese to breathe and maintain proper humidity, preventing the growth of unwanted bacteria. The wrapped cheese should then be placed in an airtight container or a plastic zip bag with most of the air pressed out.
Additionally, it is important to regularly inspect cheddar cheese for mold. For hard cheeses, mold spots can be cut off, leaving a margin of at least 1 inch around and below the moldy area. The remaining cheese should be safe to consume. However, if the mold is pervasive, it is recommended to discard the entire block of cheese.
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The best temperature to store cheddar cheese
Cheddar is a semi-hard cheese, and like all cheeses, it needs the right amount of oxygen and humidity to stay fresh. The ideal temperature for storing cheddar cheese is around 35 °F/4 °C, which is the average temperature of a refrigerator.
Storing cheese in plastic wrap is not recommended as it cuts off the air supply, leading to off-flavours and odd textures. However, some sources suggest that keeping the cheese in its original wrapper or covering it tightly with plastic wrap can help to prevent mould. To get around this, you can use specialty cheese paper, which provides airflow and humidity, keeping the cheese healthy. Wrap the cheese in parchment or butcher paper, then loosely wrap it in a Ziploc bag, ensuring there is still some air in the bag.
Another option is to use a vacuum sealer, which can help to extend the shelf life of cheddar cheese. Once opened, an airtight container or a plastic zip bag with most of the air pressed out can also work well for storage. If you are freezing the cheese, chop it into chunks and place them in a ziplock bag. Then, defrost a few chunks at a time so you always have cheese ready to go without it going mouldy.
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Frequently asked questions
Cheddar cheese can last for months when vacuum-sealed and around 3-4 weeks when opened and stored in the refrigerator.
Cheddar cheese can be stored in its original wrapper or in specialty cheese paper, then placed in an airtight container or a plastic zip bag with most of the air pressed out.
If there is a small mould spot on the cheddar cheese, cut at least 1 inch around and below the mould spot and use the rest of the cheese right away. If the mould is pervasive, discard the cheese.
To store leftover cheddar cheese, wrap it in a fresh piece of plastic wrap or wax paper and place it in the vegetable crisper of the refrigerator.
