Cheese Preservation: Long-Term Storage Techniques And Tips

Cheese is a living food, teeming with microbes that continue to transform it. Therefore, the best way to store cheese is to let it breathe without drying out. The ideal temperature for cheese storage is around 35 °F/4 °C, and the best place in the refrigerator is the vegetable crisper, which is slightly warmer than the rest of the fridge. Hard cheeses can be stored in the refrigerator for up to six months before opening and three to four weeks after opening, while soft cheeses like mozzarella, brie, and ricotta can be refrigerated for one to two weeks. To prevent cheese from drying out, it can be wrapped in paper designed for cheese storage, or in wax or parchment paper, followed by a layer of plastic wrap for hard cheeses. Soft cheeses should not be wrapped in plastic wrap as it traps moisture and can destroy the rind and flavour. Instead, they should be placed in a resealable plastic container and stored in the crisper drawer.

Soft cheeses: store in waxed or parchment paper, or a plastic container

Soft cheeses, such as goat, Camembert, and Brie, have a high moisture content. To store them, place them in a resealable plastic container and pop them in the fridge. They should be consumed within a week.

If you're storing soft cheese for the first few days, you can leave it in the paper it came in if you bought it from a cheese shop. Otherwise, soft cheeses should be wrapped in waxed or parchment paper, or cheese paper, which is a special type of thick paper coated on one side with a combination of wax and polyethylene. This paper is usually sold by retailers like Formaticum.com.

Cheese paper allows the cheese to "breathe", meaning it is protected, but a little bit of air can still filter through the paper. Soft cheese needs exposure to air so it doesn't become too moist and watery. Waxed or parchment paper is slightly less ideal than cheese paper, but it still allows the cheese to breathe.

Hard cheeses: wrap in wax or parchment paper, then plastic, and store in the fridge

Hard cheeses, such as Parmigiano-Reggiano and aged Gouda, can be stored long-term in the refrigerator. Firstly, wrap the cheese in wax or parchment paper. Then, add a layer of plastic wrap. Finally, place the wrapped cheese in the refrigerator's crisper drawer.

Hard cheeses are dense and have been aged longer than soft cheeses, sometimes for years. When stored correctly, a block of hard, aged cheese should last three to four weeks. Once opened, shredded hard cheeses can last up to a month in the fridge.

It is important to note that hard cheeses that will be consumed fairly quickly (within a few days) can be stored in their plastic wrap or placed in a sealed plastic bag or sealed glass container.

If you are storing hard cheese for the long term, it is best to avoid plastic wrap as it can give the cheese a plastic-like flavour and cause the bacteria to die. Instead, use wax or parchment paper, which allows the cheese to breathe.

Blue cheeses: wrap in plastic or specialty paper and place in the fridge

Blue cheeses, such as Gorgonzola and Roquefort, are made from mould spores. For this reason, they have a longer shelf life than other cheeses—between one and two months.

To preserve blue cheese for long-term storage, it is recommended to wrap it in plastic wrap or specialty paper and place it in the fridge. More specifically, it should be stored in the vegetable crisper of the refrigerator, where the temperature is cold and stable.

When wrapping blue cheese, it is important to ensure that it is tightly sealed. This will help to prevent exposure to air, inhibiting mould growth and maintaining optimal flavour. It is also recommended to rewrap the cheese each time it is used. This will help to prevent moisture build-up and allow the cheese to breathe, releasing gases like ammonia, which can create unpleasant flavours if trapped.

Additionally, it is a good idea to unwrap the cheese periodically to let it breathe and exchange gases. If the cheese is not being actively consumed, it should be unwrapped at least once a week.

While plastic wrap is a commonly used option for storing blue cheese, it is not ideal for long-term storage. Plastic wrap does not allow the cheese to breathe adequately, and it can trap moisture, promoting the growth of undesirable bacteria. As an alternative, some sources suggest using parchment paper, foil, or wax paper, which can provide more breathability. However, these options may also require more frequent rewrapping to prevent the paper from becoming too wet.

For the best results, it is recommended to consume blue cheese within one to two months of purchase and to check the cheese regularly for any signs of spoilage, such as excessive mould growth, discoloration, unpleasant odour, or a slimy texture. If any of these signs are present, the cheese should be discarded immediately to avoid consuming spoiled food.

Semi-hard cheeses: wrap in plastic or specialty paper and use within 7-10 days

Semi-hard cheeses, such as cheddar, can be stored for 7-10 days. To preserve them for this period, you should wrap them in plastic or specialty paper.

Firstly, it is important to note that cheese is alive and breathing, and therefore needs oxygen and humidity to stay fresh and tasty. As such, you should never store your cheese in plastic wrap as it suffocates the cheese, traps in moisture, and lets in too much light. If you are buying cheese that comes in plastic, check the date first and try to ensure it has been in the plastic for a week or less.

Specialty cheese paper provides airflow and humidity, which keeps your cheese healthy and happy. When wrapping your cheese, make sure not to leave any parts exposed, as the fridge will dry them out and make them crusty. Alternatively, you can wrap the cheese in parchment or wax paper, and then loosely in a plastic bag. Before closing the bag, make sure there is still some air inside so that your cheese has plenty of oxygen and humidity.

If you are wrapping more than one type of cheese, you should label them. Write the name of the cheese on a strip of cardstock and place it face down on a sheet of plastic wrap. Then lay the wax or parchment paper on top of the label, before wrapping the cheese in the paper and then loosely in plastic wrap.

Fresh cheeses: leave in original packaging and change the water every few days

Fresh cheeses, such as mozzarella, feta, chevre, and other cheeses that have not been aged or pressed into moulds, should be stored differently from other types of cheese. The best way to store these fresh cheeses is to leave them in their original packaging and change the water every few days. This will ensure they last between 7 to 10 days in the fridge.

Fresh cheeses are often packaged in brine, which helps to increase their shelf life and improve their texture. If your fresh cheese is packaged in brine, do not drain the brine. Instead, store the cheese in the brine to prolong its quality.

If you are storing fresh cheese that does not have a rind, it is important to store it in an airtight container. This will prevent the cheese from drying out and help to maintain its quality.

It is also worth noting that fresh and soft cheeses, such as mozzarella, brie, ricotta, and goat cheese, can be refrigerated for one to two weeks. However, if you are planning on eating them within a couple of days of purchase, the plastic wrap they come in is fine.

When it comes to wrapping fresh cheese, it is best to avoid plastic wrap. Instead, opt for a layer of parchment or wax paper, followed by a loose layer of foil. If your cheese has already been wrapped in cheese paper by the cheese shop, this paper is perfectly reusable.

Frequently asked questions