Cheese Storage: Long-Term Methods For Maximum Freshness

Cheese is a delicious treat, but it can be tricky to store. The best storage method depends on the type of cheese, and how long you want to store it for. In general, harder cheeses last longer than softer cheeses. Fresh cheeses like ricotta should be consumed within a few days, while harder cheeses like cheddar can be stored in the refrigerator for up to six months before opening.

One important thing to remember is that cheese should not be stored in plastic wrap. Cheese is a living thing and needs to breathe, so it's best to store it in an environment that allows for gas exchange. Instead of plastic, use specialty cheese paper, parchment paper, or butcher paper, followed by a loose layer of foil or a Ziploc bag with some air left inside.

If you're planning to store cheese long-term, freezing is an option, although this can affect the texture of the cheese, making it crumbly. However, if the cheese is melted, any changes in texture will be less noticeable.

Store in the fridge

Storing cheese in the fridge is a great way to keep it fresh over the long term. Here are some tips to help you get the most out of your cheese:

Choose the Right Storage Container

It is important to select a suitable container to store your cheese in the fridge. Avoid using plastic wrap as it can trap moisture and cut off the air supply, leading to mould and off-flavours. Instead, opt for specialty cheese paper, parchment paper, or wax paper. These materials provide airflow and humidity, which are essential for keeping your cheese healthy. After wrapping the cheese, place it in a container like Tupperware or a plastic bag with holes poked in it for extra protection. Ensure there is still some air in the bag to provide oxygen and humidity for the cheese.

Store in the Right Location

When storing cheese in the fridge, it is best to keep it in the produce drawer or the vegetable crisper, as these areas tend to have higher humidity, which is beneficial for cheese. Additionally, choose a cold spot in the back of the fridge, away from other odorous items, as cheese can absorb nearby smells.

Handle Soft and Hard Cheeses Differently

Soft cheeses, such as mozzarella, brie, ricotta, and goat cheese, should be consumed within one to two weeks of refrigeration. It is best to wrap them in a layer of parchment or wax paper, followed by a loose layer of foil. On the other hand, hard cheeses like cheddar, Swiss, and Parmesan can be stored in the refrigerator for up to six months before opening and three to four weeks after opening. For long-term storage, wrap them in parchment or wax paper, followed by a layer of plastic wrap or foil, and store them in the produce drawer or the coldest part of your fridge.

Maintain Proper Hygiene

Before storing your cheese, use a non-serrated knife to scrape off any glossy layer that may have formed on the surface. Every few days, unwrap your cheese and use the back of a knife to "face" it by running the knife across the cut surface. This helps extend the life of your cheese. If you notice any mould, scrape it off, and consider re-wrapping the cheese with fresh paper.

Consider Freezing for Long-Term Storage

If you need to store cheese for an extended period, consider freezing it. Wrap the cheese properly to prevent freezer burn, and note that the texture may change slightly after freezing. Frozen soft cheese can last up to two months, while shredded hard cheeses can be frozen for up to three months.

Don't use plastic wrap

While it may be tempting to store cheese in the plastic wrap it came in, this is not the best way to keep it fresh long-term.

Firstly, plastic wrap cuts off the air supply, suffocating the cheese. A suffocated cheese will eventually die, leading to off-flavours and textures that are weird in all the wrong ways. Cheese is a living thing and needs to breathe, so it's best to store it in an environment that allows for gas exchange.

Secondly, plastic wrap can trap in too much moisture. If there's too much moisture inside the wrapper, the rind will become slimy, mouldy, and the wrong kind of smelly.

Thirdly, because it's clear, plastic wrap lets in a lot of light, which can oxidise aged cheeses. This destroys their complexity and leads to a nasty, crayon-like flavour.

So, what's the best way to store cheese? Well, it's recommended to use cheese paper, a special type of thick paper coated on one side with a combination of wax and polyethylene. Parchment or wax paper is also a good option, followed by a loose layer of foil or a Ziploc bag with some air left inside.

Use wax paper or parchment paper

Wax paper or parchment paper are excellent options for storing cheese in the long term. Firstly, it's important to note that cheese should be stored in an environment that allows for gas exchange. This is because cheese is alive and breathing, and needs oxygen and humidity to stay fresh and tasty. Wax paper or parchment paper provide the airflow and humidity that cheese needs to stay healthy and happy.

When wrapping your cheese, make sure it is tucked in securely, with no parts exposed. This is because the fridge will dry out exposed cheese, making it crusty. After wrapping the cheese in wax or parchment paper, you can then loosely wrap it in a Ziploc bag. Before closing the zipper, make sure there's still some air in the bag so your cheese has plenty of oxygen and humidity.

If you're using parchment paper, you can also wrap the cheese in a layer of foil first, followed by the Ziploc bag. This method is especially good for soft cheeses like brie, goat cheese, and other soft or runny cheeses.

For hard and semi-hard cheeses, like pecorino, Parmesan, and cheddar, you can wrap them in wax or parchment paper, followed by a layer of plastic wrap or foil.

If you're using wax paper, make sure to use a fresh piece each time you rewrap the cheese.

Store in the vegetable crisper

The vegetable crisper is the ideal place to store your cheese, as it has the right amount of humidity to benefit the cheese. It's also the coldest and most stable temperature-wise.

When storing cheese in the vegetable crisper, it's important to note that the cheese should not be in direct contact with the plastic. Before each use, "face" your cheese by using a cheese knife to cut off a slice that has been in direct contact with the plastic, then discard it. This improves the taste of the cheese.

For hard cheeses, wrap in wax or parchment paper, then add a layer of plastic wrap before placing it in the crisper drawer. 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.

Blue cheeses are already mouldy and so have a longer shelf life of one to two months. Wrap in plastic wrap or specialty paper and then place in the crisper drawer.

Semi-hard cheeses include Cheddar, Swiss, and Gruyere. Wrap in plastic wrap or specialty cheese paper, then place in the crisper drawer. Use these cheeses within 7-10 days for the best results.

Soft and semi-soft cheeses have a high moisture content and include varieties like goat, Camembert, and Brie. Place in a resealable plastic container and store in the crisper drawer. Use up any soft or semi-soft leftovers within one week.

Freeze cheese

Freezing is a great way to store cheese long-term, but it's important to note that not all cheeses freeze well. Harder, industrial cheeses like cheddar are better for freezing than softer or artisanal options. Freezing cheese can also affect its texture and quality, making it drier, crumbly, and mealy. However, freezing is still a good option to reduce waste and prolong shelf life.

• Portion the cheese into quantities you’re likely to use in one go. For large block cheese 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 plastic wrap or foil, then place it in an airtight ziplock bag or container to prevent freezer burn.
• Freeze the cheese as quickly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals.
• Cheese can be kept frozen indefinitely, but for the best quality, use it within 6–9 months.
• Thaw frozen cheese in the refrigerator for 7–8 hours per 1 pound (500 grams) of cheese. Shredded cheese can be added directly to dishes without thawing.
• Tempering the cheese in the refrigerator after thawing can improve its quality. Leave it in the refrigerator for a few days to several weeks, depending on the type of cheese.
• Do not refreeze cheese that has been frozen and thawed.
• Frozen cheese is best suited for cooked dishes where changes in texture are less noticeable, such as sauces, pizzas, or grilled cheese sandwiches.

Some of the best cheeses to freeze include:

• Cheddar
• Swiss
• Brick cheese
• Blue cheese
• Mozzarella
• Pizza cheese
• Stilton
• Soft goat cheese
• Cream cheese

On the other hand, some of the worst cheeses to freeze are:

• Grated hard cheeses like Parmesan and Romano
• Hand-crafted cheeses with delicate flavors and aromas
• Fresh curd cheeses like cottage cheese, ricotta, and quark
• Soft, ripened cheeses like brie, Camembert, fontina, or Muenster
• Blue cheese
• Processed cheeses and cheese spreads

Frequently asked questions