Patrick Oconnell
Cheese is a beloved food worldwide, with hundreds of varieties to choose from. However, its high oil and fat content make it susceptible to spoilage and mould if not stored correctly. To prevent mouldy cheese, it is essential to maintain proper storage temperatures and use suitable wrapping materials. The ideal temperature range for storing cheese is between 34°F and 45°F, and it should be kept in the refrigerator's crisper drawer to maintain consistent humidity and minimise light exposure. Additionally, using cheese paper or wax/parchment paper with a partial plastic seal can help regulate moisture and prevent mould. For those wishing to avoid plastic, oiling the cut surfaces of cheese and storing it in an airtight container is an option, as the mould will form on the oil, which can be wiped off.
| Characteristics | Values |
|---|---|
| Ideal temperature | 34°F to 45°F |
| Type of wrapper | Cheese paper, wax or parchment paper, aluminium foil, plastic wrap |
| Type of container | Airtight container, zip-top bag, plastic bag |
| Other methods | Rubbing oil on cheese, dipping in vinegar, freezing |
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What You'll Learn
Store cheese at 35-45°F (2-7°C)
Soft cheeses, such as mozzarella, ricotta, and chèvre, are best stored at temperatures between 35–45 °F (2–7 °C). At this temperature, soft cheeses can be kept fresh for longer periods.
To maintain the quality of soft cheeses, it is important to store them properly. One way to do this is to use cheese paper, a special two-ply paper that ensures the cheese can breathe while preventing unwanted air from entering. If you don't have cheese paper, you can wrap the cheese in wax or parchment paper and then place it in a partially sealed plastic bag. This creates a barrier between the cheese and the plastic, while the plastic keeps the cheese from drying out.
Another method to keep soft cheeses fresh is to use a vinegar-dampened paper towel. Dip a clean paper towel in white vinegar, wringing out any excess, and wrap it around the block of cheese. Then, place the cheese in an airtight container or zip-top bag and store it in the fridge. The vinegar will prevent bacteria and mould from growing on the surface of the cheese, keeping it fresh for weeks.
It is also important to note that soft cheeses should be consumed within a few days if kept at room temperature, as higher temperatures can cause them to ripen too quickly. Additionally, soft cheeses should be stored separately from hard cheeses, as they have different temperature and humidity requirements.
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Use cheese paper
Cheese paper is a two-ply paper made from a sheet of paper and a thin sheet of porous polyethylene plastic. It is designed to allow cheese to breathe while preserving its moisture. It is used by most cheese shops to package cheese for consumers.
To use cheese paper, you must first wrap the cheese tightly. Cheese is a delicate food and should be stored in the refrigerator with the temperature ranging between 34° and 45° Fahrenheit. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out. If the wrapping isn't tight, cheese paper won't work properly. If it's too loose or there are gaps in the wrapping, the cheese will dry out from exposure to the harsh refrigerator air.
Cheese paper is a good option for storing cheese, but it is not the only option. Wax or parchment paper can also be used to wrap cheese, followed by a layer of plastic wrap or a plastic bag. This method provides breathability for the cheese without drying it out. It is important to note that cheese should not be stored in plastic wrap alone, as this can cause the cheese to suffocate and take on the flavor of the plastic.
Additionally, there are other methods to store cheese and prevent mold growth. One method is to rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store it in an airtight container in the fridge. If any mold starts to grow, it will be on the oil, and it can be wiped off with a paper towel. Another method is to wrap the cheese in a vinegar-dampened paper towel, which will prevent bacteria from growing on the surface of the cheese.
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Wrap in wax paper, then plastic
If you want to store cheese so that it doesn't get mouldy, you should avoid storing it in plastic wrap. This is because cheese is mostly oil and fat, so after a few days, it will start to take on the flavour of the plastic, which masks the taste of the cheese. Plastic wrap also suffocates the flavour of the cheese.
Instead, wrap the cheese in wax paper, then put it in a partially sealed plastic bag. The wax paper creates a barrier between the cheese and the plastic, while the plastic keeps the cheese from drying out. This method is recommended by Madeline Kuhn, cheesemaker and research and development technician at Roth Cheese, and Ken Monteleone, owner of Fromagination Cheese Shop.
If you are storing hard cheeses like Parmesan, you should wrap them tightly in wax paper, then loosely in plastic. For semi-hard to semi-soft cheeses such as cheddar, Gouda, Swiss, and fontina, wrap the cheese loosely in wax paper and then loosely in plastic wrap. Soft ripened cheeses like Brie should be wrapped loosely in wax paper and then placed in a partially sealed plastic bag or small airtight container with a cracked lid.
Make sure to keep the cheese in the refrigerator, ideally in the crisper drawer, where humidity levels are slightly higher and the temperature is more stable. The ideal temperature for storing most cheeses is between 34°F and 45°F (2°C to 7°C).
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Use vinegar-soaked paper towels
Cheese is a dairy product and hence, a perfect breeding ground for bacteria and mold in the right conditions. The moment cheese is cut and exposed to air and moisture, it starts to get moldy. The ideal temperature to store cheese is between 34°F and 45°F.
One way to prevent cheese from getting moldy is to use vinegar-soaked paper towels. To do this, take a clean paper towel and dip it in white vinegar to dampen it. Be sure to wring out any excess vinegar. Then, wrap the vinegar-soaked paper towel around the block of cheese. You can then transfer the cheese to an airtight container or a zip-top bag and store it in the fridge.
The vinegar-soaked paper towel provides the right level of humidity for the cheese. Cheese needs to retain some moisture to preserve its texture and flavor, but too much moisture can cause mold to grow. The vinegar-soaked paper towel prevents the cheese from drying out, while the acidity of the vinegar prevents mold from growing. This method works best for hard cheeses with low moisture content, such as Parmesan, Pecorino, and aged Cheddar. It is also effective for semi-hard cheeses like Gouda, Swiss, and provolone.
For soft cheeses, like mozzarella, ricotta, and chèvre, this method may not be ideal as the vinegar can cause sogginess or changes in texture. If the cheese is too soft, the vinegar-soaked towel can also cause the cheese to become too damp, which can accelerate mold growth. Therefore, it is important to monitor the dampness of the paper towel and re-wet it with vinegar if it dries out.
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Freeze soft cheeses
Soft cheeses like mozzarella, ricotta, chèvre, cream cheese, and Brie are fresher than their aged counterparts and can spoil quickly if they don't have added preservatives. If mold develops on soft cheese, it's best to throw it away as mold can penetrate deeper into its structure.
Freezing soft cheese is a good option to keep it fresh for longer. Soft cheeses like Brie and Camembert stay usable for up to a year when frozen. However, freezing can cause the texture of the cheese to degrade, so it is best to use frozen soft cheeses for cooking rather than eating them straight.
To freeze soft cheeses, wrap the cheese tightly in plastic wrap and place it in a freezer-safe bag. When you are ready to use the cheese, thaw it in the fridge.
Some other ways to store soft cheeses include:
- Keeping them sealed in their original containers.
- Wrapping them loosely in wax or parchment paper and then placing them in a partially sealed plastic bag or small airtight container with a cracked lid.
- Using cheese bags or cheese paper to store them.
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Frequently asked questions
The ideal temperature for storing most cheeses is between 35°F and 45°F (2°C to 7°C). Store cheese in the refrigerator, ideally in the crisper drawer, where humidity levels are slightly higher.
Cheese paper is the best way to store cheese. It's porous, so it protects the cheese from air exposure while still allowing it to breathe. If you can't find cheese paper, wrap it in wax or parchment paper, then put it in a partially sealed plastic bag.
Cheese is a breeding ground for bacteria and mould. To prevent mould, you can rub the cut faces of the cheese with a light coat of olive, canola or another vegetable oil, then store in an airtight container in the fridge. Alternatively, take a clean paper towel, dip it in white vinegar to dampen it, and wrap the vinegar-soaked towel around the cheese. Then, transfer it to an airtight container or zip-top bag and store it in the fridge.
Soft cheeses like mozzarella, ricotta and chèvre can spoil quickly. For the most part, these cheeses should be kept sealed in their original containers. Soft cheeses like Brie and Camembert can be stored in the freezer and will stay usable for up to one year.
