Cheese Storage Hacks: Keep Your Cheese Fresh For Longer

Cheese is a beloved food for many, but it can be tricky to store. While it's a myth that there's only one correct way to store cheese, it's important to know the basics to ensure your cheese stays fresh and tasty for as long as possible. Here's a guide on how to store cheese like a pro, covering different types of cheese and the best storage practices.

Avoid plastic wrap

While it may be tempting to store your cheese in the plastic wrap it came in, this is not the best way to keep your cheese fresh. Cheese is a living thing and needs to breathe, so it's best to store it in an environment that allows for gas exchange. Plastic wrap cuts off the air supply, suffocating the cheese and causing it to develop off-flavours and weird textures. It also traps in moisture, which can cause the cheese to become slimy and mouldy. The plastic can also give the cheese a plasticky flavour.

Instead, use a porous, breathable material such as cheese paper, butcher paper, or wax paper. If you can't find any of these, parchment paper is a good, much cheaper substitute. Wrap the cheese in paper and then put it in a container for extra protection, like Tupperware with holes poked in it or a plastic bag with holes poked in it. The holes are important to ensure the cheese gets enough oxygen and humidity.

Store cheese in the vegetable crisper

Storing cheese in the vegetable crisper is a great way to keep your cheese fresh for longer. The vegetable crisper is the ideal location in your fridge because it has the most humidity, which is beneficial to cheese.

Firstly, it is important to note that cheese should not be stored in plastic wrap. Plastic wrap cuts off the air supply, suffocating the cheese, and traps in moisture, causing the cheese to become slimy and mouldy. Instead, use a porous material such as cheese paper, butcher paper, or wax paper. If you are using wax paper, wrap the cheese in a layer of parchment paper first, followed by a loose layer of foil. Then, place the wrapped cheese in a plastic bag with holes poked in it, or a container with holes poked in it, for extra protection. Make sure there is still some air in the bag so that your cheese has plenty of oxygen and humidity.

When storing cheese in the vegetable crisper, it is important to consider the type of cheese. Fresh cheeses, such as ricotta, should be consumed as soon as possible and will only last 1-3 days. Aged cheeses, like Gruyère, will last 3-6 weeks. Blue cheeses, like Stilton, will last 1-2 weeks. Semi-hard cheeses, like cheddar, Swiss, and Gruyere, should be used within 7-10 days. Soft and semi-soft cheeses, like goat, Camembert, and Brie, should be used within a week.

Additionally, it is best to only slice the cheese as needed. Slicing cheese increases its surface area, exposing more cheese to possible contamination, oxidation, and dehydration, thus shortening its shelf life.

Freeze cheese

Freezing is a great way to store cheese for longer, but it can affect the texture and quality. When cheese is frozen, small ice crystals form on the inside, disrupting its internal structure. This can make the cheese drier, crumbly, and mealy when thawed. Freezing cheese can also affect its melting ability, especially if stored for a long time.

Some cheeses are better suited for freezing than others. Hard and semi-hard cheeses with lower moisture and higher fat content, such as cheddar, Swiss, brick cheese, and blue cheese, can be frozen. However, their texture will become crumbly and mealy, and they will be harder to slice.

Mozzarella and pizza cheese can also be frozen, but their texture and melting properties may be negatively affected. Some semi-soft cheeses, like Stilton or soft goat cheese, can also be frozen.

Cream cheese can be frozen, but it may separate upon thawing. You can improve its texture by whipping it after thawing.

Grated hard cheeses like Parmesan and Romano can be frozen, but they will lose quality, so it is better to store them in the refrigerator, where they will keep for up to 12 months.

Hand-crafted cheeses with delicate flavors and aromas, processed cheese, and most soft cheeses are not suitable for freezing. Fresh curd cheeses like cottage cheese, ricotta, and quark, as well as soft, ripened cheeses like brie, Camembert, fontina, and Muenster, are best eaten fresh.

Blue cheese can be frozen, but low temperatures can damage the molds that are essential to the ripening process, so it is better to enjoy it fresh.

If you decide to freeze your cheese, there are several steps you can take to ensure the best quality. First, prepare the cheese for storage by portioning it into quantities you are likely to use at one time. For large block cheeses like cheddar, don't freeze more than 1 pound (500 grams) per portion. Cheese can also be grated or sliced before freezing.

Wrap the cheese in its original packaging or use foil or cheese paper. You can also use parchment paper, especially for sliced cheese, to separate the slices. Then, place the wrapped cheese in an airtight ziplock bag or container to prevent dry air from causing freezer burn.

Freeze the cheese as quickly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals. Use the quick freeze function on your freezer if available.

Cheese can be kept frozen indefinitely, but for the best quality, use it within 6 to 9 months. Thaw frozen cheese in the refrigerator at 32–34 °F (0–1 °C) for 7–8 hours per pound (500 grams). You can also add shredded cheese straight from the freezer to your dishes without thawing.

While freezing can prolong the shelf life of cheese, it may affect its texture and quality. Higher-fat, industrially produced cheeses are generally better suited for freezing than soft cheeses and delicate, handcrafted varieties. Therefore, frozen cheese is best used in cooked dishes where changes in texture are less noticeable, such as sauces, pizzas, or grilled cheese sandwiches.

Wrapping methods

Wrapping your cheese correctly is essential to keeping it fresh and tasty for longer.

Avoid Plastic Wrap

Firstly, it is important to note that you should not use plastic wrap to store your cheese. Plastic wrap cuts off the air supply, suffocating the cheese and leading to off-flavours and undesirable textures. It also traps in moisture, which can cause the cheese to become slimy and mouldy. The clarity of plastic wrap also lets in a lot of light, which can oxidise aged cheeses, destroying their complexity and leading to a nasty, crayon-like flavour.

Use Airtight Containers

Instead, use airtight containers such as Tupperware or a plastic bag. If using a plastic bag, squeeze out as much air as possible before sealing.

Use Paper

Wrap the cheese in a layer of paper before placing it in the airtight container. You can use parchment paper, butcher paper, wax paper, or cheese paper. Cheese paper is a special type of thick paper coated on one side with a combination of wax and polyethylene. This side should be placed near the cheese, so that it can resist sweating and condensation, and the paper is then folded around the cheese and taped or tied shut. This allows the cheese to continue maturing throughout its intended shelf life, without taking on the phenolic off-flavours typical of plastic contamination. If you can't find cheese paper, parchment paper is a good, much cheaper, substitute.

For Blue Cheese

Blue cheese should be separated from softer cheeses. Wrap it in tin foil and place it inside a ziplock bag. The bag acts like a cave, helping the cheese from drying out.

How to store different types of cheese

Storing cheese correctly is essential to keeping it fresh and tasty for as long as possible. Here is a guide on how to store different types of cheese:

Fresh Cheeses

Fresh cheeses, such as ricotta, feta, and mozzarella, are best consumed as soon as possible after opening. They have the shortest shelf life and should be refrigerated for no more than one to three days. However, feta stored in brine can last for several months.

Soft Cheeses

Soft cheeses, such as brie, camembert, and goat cheese, have a high moisture content and should be placed in a resealable plastic container or wrapped in parchment or wax paper followed by a layer of foil. They can be refrigerated for one to two weeks. If there is any mould, throw them out to avoid food poisoning.

Semi-Soft Cheeses

Semi-soft cheeses, such as goat cheese, Camembert, and Brie, also have a high moisture content and should be stored in the same way as soft cheeses. Use up any leftovers within one week.

Semi-Hard Cheeses

Semi-hard cheeses, such as Cheddar, Swiss, and Gruyere, are placed in moulds for months or years. Wrap them in plastic wrap or specialty cheese paper, then place them in the crisper drawer of your refrigerator. Consume them within 7 to 10 days for the best results.

Hard Cheeses

Hard cheeses, such as Parmesan, aged Gouda, and pecorino, are dense and have been aged longer than soft cheeses. Wrap them in wax or parchment paper, then add a layer of plastic wrap and place them in the crisper drawer. They can last three to four weeks in the fridge, while shredded hard cheeses can last up to a month.

Blue Cheeses

Blue cheeses, such as Gorgonzola and Roquefort, are made from mould spores. Wrap them in plastic wrap or specialty paper and place them in the crisper drawer. They have a longer shelf life of one to two months.

General Tips

• Cheese should be stored in the refrigerator at around 35 °F/4 °C.
• Do not use plastic wrap to store cheese, as it cuts off the air supply and traps in moisture, leading to off-flavours and textures. Instead, use specialty cheese paper, parchment paper, wax paper, or aluminium foil.
• Store cheese in the vegetable crisper of your refrigerator, as it has more humidity, which is beneficial for cheese.
• Do not slice cheese until you are ready to use it, as slicing increases the surface area, exposing more cheese to possible contamination, oxidation, and dehydration.
• If you see mould on your cheese, scrape it off. For soft cheeses, throw them out if they have mould. For hard cheeses, cut at least 1 inch around and below the mouldy spot.

Frequently asked questions