Cheese Preservation: Long-Term Storage Techniques And Tips

Cheese is a beloved food worldwide, but it can be tricky to store. While soft cheeses are highly perishable, hard cheeses can be stored for years if wrapped and kept at the right temperature. The key to long-term cheese preservation is to prevent the growth of undesirable moulds and bacteria, while allowing the cheese to breathe and release gases like ammonia.

Don't use plastic wrap

When it comes to storing cheese, it's important to remember that it is a living organism. And like all living things, it needs to breathe. Wrapping cheese in plastic suffocates it, leading to wet, mouldy, wasted cheese.

Plastic wrap also has the unwanted effect of transferring its flavour to the cheese. Cheese is mostly oil and fat, so after a few days, it will start to take on the taste of the plastic, masking the flavour of the cheese itself.

Additionally, cheese emits ammonia as it ages. When wrapped in plastic, the cheese will absorb this ammonia, which is not a desirable flavour.

If you're storing cheese for more than a few days, it's best to remove it from any plastic wrap when you get home. Instead, opt for parchment paper or wax paper, which will allow the cheese to breathe without drying out. You can also use cheese paper, though this is more expensive.

Don't wrap cheese too tightly or too loosely

When it comes to preserving cheese, the wrapping is key. Cheese needs to breathe, so it's important to find a balance when wrapping your cheese. Don't wrap it too tightly or too loosely.

If you wrap your cheese too tightly, you run the risk of not allowing your cheese to breathe. This can lead to a build-up of gases like ammonia, creating unpleasant flavours and aromas. A tight seal can also trap moisture, promoting the growth of undesirable bacteria. This can lead to off-flavours and potential food safety issues.

On the other hand, if you wrap your cheese too loosely, it will dry out and harden. This can affect the texture and taste of your cheese.

So, how do you find the right balance? The key is to use the right type of wrapping material and employ the proper wrapping technique. Cheese paper or cheese storage bags are ideal as they are porous, allowing the cheese to breathe while still protecting it from air exposure. When using cheese paper, wrap the cheese tightly, ensuring all surfaces are covered. This will help maintain the right amount of moisture and prevent the cheese from drying out.

Remember, the goal is to create a balance that allows your cheese to breathe without drying out. By using the right wrapping material and technique, you can achieve this balance and enjoy your cheese for longer.

Use cheese bags or cheese paper

Cheese bags or cheese paper are the best way to store cheese. This is because they are porous, allowing the cheese to breathe while still being protected from air exposure. This prevents the cheese from drying out. The bags are made from a two-ply material of wax-coated paper and a thin porous polyethylene plastic, which allows moisture to wick but not totally escape.

Cheese paper is classic French cheese packaging, made by combining a sheet of paper with a thin sheet of low-density polyethylene. This is important because cheese needs some porosity. The chemicals used to treat plastic food film like Saran wrap have been shown to impact fatty foods, which can absorb these plasticizers. Low-density polyethylene has no flavour impact on the cheese. The paper also keeps some humidity in, so it works perfectly for cheese.

The bags are the next iteration of combining paper and plastic. The plastic is applied to the paper so it is not a complete barrier, so it still has porosity. The bag material is easier to work with than the sheets and more durable; a bag can be reused multiple times for the same type of cheese.

You can also use wax or parchment paper to wrap cheese, 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 getting dry. If the cheese is pre-sliced, you can wrap the slices in paper and put them back in the original unclosed bag.

Soft and fresh cheeses are different

Soft cheeses like mozzarella, ricotta, and chèvre are much fresher than their aged counterparts and can spoil quickly if they don't have added preservatives. These cheeses should be kept sealed in their original containers. However, larger pieces of mozzarella can be removed from the brining solution and wrapped in plastic. If the plastic is replaced each time the cheese is opened, it can last up to 7 days in the fridge. Smaller chunks dry out more easily and should be kept in the brining solution.

Fresh cheese that doesn't have a rind should be stored in an airtight container. Fresh cheese in water, such as mozzarella or feta, should be left in its original packaging and the water should be changed every couple of days. Fresh cheese should last between 7 to 10 days in the fridge.

Soft, semi-soft, and stinky cheeses have a high moisture content. This includes varieties like goat, Camembert, and Brie. Limburger is a type of "washed-rind" or stinky cheese that is brined to encourage healthy bacterial growth on the surface. Place in a resealable plastic container and store in the crisper drawer. Use up any soft or semi-soft leftovers within one week.

Store cheese in the vegetable drawer

Storing cheese in the vegetable drawer is a great way to preserve it for longer. The vegetable drawer—also known as the produce drawer—is usually slightly warmer than the rest of the refrigerator, which is ideal for cheese. Cheese likes to be kept at a temperature between 35 and 45 degrees Fahrenheit, and the vegetable drawer often falls within this range.

The vegetable drawer is also a good place for cheese because it is generally more humid than the rest of the refrigerator. Cheese likes humidity—it stops the cheese from drying out. However, it is important to ensure that the drawer is not too humid, as this can encourage the growth of mould.

When storing cheese in the vegetable drawer, it is important to wrap the cheese correctly. Avoid using plastic wrap, as this can cause the cheese to take on a plastic flavour. Instead, use cheese paper, butcher paper, wax paper, or parchment paper. These papers allow the cheese to breathe while still offering protection. If using wax or parchment paper, it is a good idea to then place the wrapped cheese in a plastic bag with some holes poked in it, or a Tupperware container with holes poked in it. This will offer extra protection and ensure the cheese doesn't dry out.

When storing cheese in the vegetable drawer, it is also important to consider the type of cheese. Hard cheeses, such as Parmigiano-Reggiano, aged gouda, and cheddar, can be stored in the vegetable drawer for up to four weeks. Blue cheese, such as gorgonzola and roquefort, can be stored in the vegetable drawer for one to two months. Semi-hard cheeses, such as Swiss and gruyere, should be used within 7 to 10 days. Soft and semi-soft cheeses, such as goat's cheese, camembert, and brie, should be used within a week.

Frequently asked questions