Bushra Griffith
Cheddar cheese is a semi-hard cheese that can quickly become mouldy if not stored correctly. To prevent mould from forming, cheddar cheese should be stored in the refrigerator at a temperature between 2°C and 7°C (35°F and 45°F). It is best to wrap the cheese in wax or parchment paper and then place it in a partially sealed plastic bag. This will protect the cheese from air exposure while still allowing it to breathe. To prevent mould, you can also rub a thin layer of butter or oil onto the cheese, creating a barrier that keeps the cheese fresh. Freezing cheddar cheese is possible but not recommended as it can alter the texture and taste.
How to Store Cheddar Cheese So It Doesn't Mold
| Characteristics | Values |
|---|---|
| Refrigerator temperature | 34°F to 45°F |
| Placement in the refrigerator | Vegetable drawer or bottom shelf |
| Wrapping | Cheese paper, wax paper, or parchment paper |
| Container | Airtight container or partially sealed plastic bag |
| Moisture control | Control the moisture around the cheese, not too dry and not wet |
| Other options | Rub a thin layer of butter or oil on the cheese, then store in an airtight container |
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What You'll Learn
Use cheese paper or wax paper to wrap the cheese
To store cheddar cheese so that it doesn't mould, one effective method is to use cheese paper or wax paper to wrap the cheese. This is a well-known technique, with several people attesting to its success in preventing mouldy cheese.
Firstly, it is important to note that cheese should be stored in the refrigerator, ideally in the vegetable drawer or on a bottom shelf where the temperature is consistent but not too cold, between 35 and 45 degrees Fahrenheit. When wrapping cheese, it is best to avoid plastic wrap as this can cause the cheese to suffocate and take on a plastic flavour.
Cheese paper is a great option as it is specifically designed for this purpose. It is a two-ply material made of wax-coated paper and a thin porous polyethylene plastic. This allows the cheese to breathe and wicks away excess moisture while preventing it from drying out. You can buy a roll of cheese paper or, if your cheese was purchased from a cheese shop or counter, you can reuse the paper it came wrapped in. Simply rinse it, blot or air dry it, and reuse it for your next block of cheese.
If you do not have cheese paper, you can use wax paper or parchment paper as an effective alternative. Wrap the cheese in this, and then loosely wrap it in plastic or put it in a partially sealed plastic bag to keep in moisture that won't accelerate mould growth. You can also use aluminium foil instead of plastic. However, it is important to note that the wax paper should be replaced each time you unwrap the cheese, as reused materials will not provide the same breathable seal.
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Store in a partially sealed plastic bag
If you're looking to store cheddar cheese in a partially sealed plastic bag, there are a few things to keep in mind. Firstly, cheese is highly susceptible to mould due to its high oil and fat content, so it's important to control the moisture around it—not too dry, and not too wet.
Before placing the cheese in the bag, it's recommended to wrap it in wax or parchment paper. This creates a barrier between the cheese and the plastic, preventing the cheese from drying out and taking on a plastic taste. If you don't have wax or parchment paper, you can also use aluminium foil. If you're using paper, it's best to replace it each time you unwrap the cheese to maintain a breathable seal.
Once the cheese is wrapped, place it in the plastic bag and partially seal it, leaving a small opening for airflow. This will help maintain the correct humidity levels, as cheese needs to retain some moisture to preserve its texture and flavour.
It's also important to store the cheese in the correct location within your refrigerator. The ideal temperature for storing cheese is between 34°F and 45°F (2°C to 7°C). Place the cheese in the vegetable drawer or on a bottom shelf, where the temperature is more consistent and less prone to fluctuations from frequent fridge openings.
Additionally, it's recommended to keep different types of cheese separate to prevent cross-contamination of flavours and mould spores.
By following these steps, you can effectively store cheddar cheese in a partially sealed plastic bag, prolonging its freshness and preventing mould growth.
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Keep in the refrigerator at 35-45°F
Cheddar is a semi-hard cheese, and it is best stored in the refrigerator at 35-45°F. The American Cheese Society recommends storing most cheeses at this temperature range. This temperature falls within the recommended refrigerator temperature of below 40°F.
To achieve this temperature, store your cheese in the vegetable drawer or on the bottom shelf of your refrigerator. This will ensure a consistent temperature that is not too cold.
If you are storing an opened block of cheese, it is best to avoid storing it in the original packaging. Instead, you can wrap it in wax or parchment paper and then place it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps the cheese from drying out. You can also use cheese paper, a special two-ply paper that ensures the cheese can breathe and prevents unwanted air from entering the cheese. Alternatively, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, and then store it in an airtight container in the fridge.
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Freeze grated cheese to prolong its life
If you have too much grated cheese, you can freeze it to prolong its life. Cheddar cheese, in particular, can be prone to mould, so freezing is a good way to keep it for longer.
Firstly, portion the cheese into quantities you are likely to use in one go. For a large block of cheese like cheddar, don't freeze more than 1 pound (500 grams) per portion. Then, grate the cheese. You can then store the grated cheese in its original packaging or wrap it in foil or cheese paper. If you are using slices of cheese, separate them with parchment paper. Wrap the cheese and place it in an airtight ziplock bag or container. This is essential to prevent dry air from getting into the cheese and causing freezer burn.
Freeze the cheese as rapidly as possible to at least -9 °F (-23 °C) to prevent the formation of large, disruptive ice crystals. Cheese can be kept frozen indefinitely, but for best quality, use the cheese within 6–9 months. Frozen cheese should be thawed in the refrigerator at 32–34 °F (0–1°C) for 7–8 hours per 1 pound (500 grams) of cheese.
Freezing cheese can reduce waste and prolong shelf life, but it may cause the product to become drier, more crumbly, and mealy. Higher-fat, industrially-produced cheeses like cheddar are better suited for freezing than soft cheeses and delicate, handcrafted varieties. Overall, cheese is best enjoyed fresh for maximal flavour and texture, though freezing can be a convenient way to keep some cheeses on hand for use in cooking.
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Avoid touching cheese with bare hands
To prevent mould from growing on cheddar cheese, it is important to avoid touching the cheese with bare hands. This is because mould spores can be transferred from your hands to the cheese.
To avoid touching the cheese with your bare hands, use a piece of plastic wrap or wax paper to handle the cheese. You can also use gloves to protect your hands from the cheese. It is important to ensure that any utensils or surfaces that come into contact with the cheese are clean, as any residue can contribute to mould growth.
If you are storing the cheese, it is recommended to use cheese paper, which is a special two-ply paper that ensures the cheese can breathe and prevents unwanted air from entering. This will help to prolong the life of the cheese and prevent mould growth. If you cannot find or do not want to use 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 the cheese from drying out.
Additionally, it is important to store the cheese at the proper temperature to prevent mould growth. The ideal temperature for storing most cheeses is between 35°F and 45°F (2°C to 7°C). Store the cheese in the refrigerator, ideally in the crisper drawer, where humidity levels are slightly higher.
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Frequently asked questions
Ideally, cheese should be kept between 35 and 45 degrees Fahrenheit. To keep your cheese fresh for longer, store it in a container that is porous, such as cheese bags or cheese paper, which is made of wax-coated paper and a thin porous polyethylene plastic. This protects the cheese from air exposure while still allowing it to breathe. If you don't have cheese paper, you can wrap your cheese in wax or parchment paper and then put it in a partially sealed plastic bag.
You can also store your cheese in an airtight container in the fridge, which will stop any bacteria in the fridge from affecting the cheese. Make sure to control the moisture around the cheese, as it needs to retain some moisture to preserve its texture and flavor, but too much moisture can accelerate mold growth. You can also rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store it in the fridge. If any mold starts to grow, it will be on the oil, not the cheese itself.
Make sure to keep your refrigerator clean, as any moldy food will put additional spores in your refrigerator and could cause your cheese to mold faster. If you have a variety of cheese types, keep them separate to prevent cross-contamination of flavors and mold spores. You can also grate your cheese and store it in an airtight container in the freezer, which is an effective way to prevent mold growth.
