Patrick Oconnell
There are several reasons why your cheese may be getting moldy quickly. Firstly, the moisture content of cheese plays a crucial role in its susceptibility to mold growth. Soft and moist cheeses have higher water content and are more prone to mold. Additionally, the rind or outer layer of some cheeses acts as a protective barrier against mold, while other types of cheese require specific temperature conditions to develop their characteristic mold veins. Proper storage is essential to prevent excessive moisture buildup and temperature fluctuations that can contribute to mold growth. This includes using breathable materials like wax paper or cheese paper to wrap the cheese and maintain a balanced moisture level. Furthermore, cross-contamination from other moldy foods in the refrigerator can also cause your cheese to mold faster. Understanding these factors can help extend the shelf life of cheese and minimize unwanted mold growth.
| Characteristics | Values |
|---|---|
| Type of cheese | Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mold. |
| Storage | Cheese should be wrapped in breathable materials like wax paper or cheese paper to maintain a moisture balance. |
| Temperature | Most cheeses should be stored at cool temperatures to slow down mold growth. |
| Handling | Bacteria on hands can cause mold. |
| Packaging | Pre-sliced cheese has a shorter shelf life due to increased surface area. |
| Other food items | Moldy food items in the refrigerator can cause cross-contamination and faster mold growth. |
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What You'll Learn
The role of moisture content
The moisture content of cheese plays a crucial role in its susceptibility to mould growth. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mould development. Therefore, it is important to prevent excessive moisture buildup during storage.
Cheese should be wrapped in breathable materials, such as wax paper, cheese paper, or parchment paper, to maintain a proper moisture balance. This type of wrapping helps prevent mould growth while allowing the cheese to mature. It is also important to note that storing cheese in plastic wrap can increase the risk of unwanted air entering the cheese and promote mould growth.
Temperature is another critical factor in controlling moisture content and preventing mould growth. Most cheeses should be stored at cool temperatures to slow down mould development. However, certain types of cheese, like blue cheese, require specific temperature conditions to develop their characteristic mould veins. Therefore, understanding the optimal storage temperature for each type of cheese is essential to preserving its quality and preventing unwanted mould growth.
Additionally, cross-contamination from other mouldy foods in the refrigerator can cause cheese to mould faster. It is recommended to clean the fridge regularly to maintain optimal conditions for cheese storage.
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Temperature considerations
Temperature plays a critical role in the growth of mold on cheese. Mold development is influenced by temperature in two key ways: the storage temperature of the cheese and the ambient room temperature. Here are some temperature considerations to keep in mind:
Ideal Refrigerator Temperature: To slow the growth of mold and maintain the freshness of cheese, it is essential to store it at the correct temperature in your refrigerator. The ideal refrigerator temperature for cheese storage is between 35°F and 40°F (1.7°C and 4.4°C). At this temperature range, mold growth is significantly slowed down, and your cheese will last longer. Ensure that your refrigerator is set to the correct temperature and regularly check it with a thermometer to ensure it maintains a consistent temperature.
Consistent Temperature: Fluctuations in temperature can create conditions favorable for mold growth. It is important to maintain a consistent refrigerator temperature. Frequent opening of the refrigerator door or placing the cheese storage area near a source of heat can cause temperature variations. Try to minimize these fluctuations by ensuring proper airflow around the refrigerator and not overloading the fridge with items that might block vents.
Optimal Cheese Storage Area: Not all areas of a refrigerator maintain the same temperature. To ensure your cheese is stored at the optimal temperature, place it in the correct storage area. The shelves towards the back of the refrigerator tend to be colder, while the door shelves and drawers are slightly warmer. Soft cheeses should be stored in the main body of the refrigerator, where it is coldest, to slow down mold growth. Harder cheeses can be stored in the less cold areas, such as the door shelves.
Room Temperature Exposure: In addition to refrigerator temperature, consider the ambient room temperature. Leaving cheese at room temperature for extended periods can accelerate mold growth. After using the cheese, return it to the refrigerator promptly. If you notice the room temperature is consistently high, it may contribute to faster mold growth on your cheese. Aim to store your cheese in a cool, dry place with good ventilation to prevent mold spores from thriving.
By paying attention to these temperature considerations, you can help slow down the growth of mold on your cheese and extend its freshness. Maintaining the correct storage temperature and minimizing temperature fluctuations are key factors in keeping your cheese mold-free for as long as possible.
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Cheese type and rind
The type of cheese and the presence of a rind play a significant role in how quickly mould forms. Soft and moist cheeses, such as blue cheese, Camembert, and Brie, have higher water content and are more prone to mould. These cheeses are intended to have mould, which contributes to their unique flavours and textures. The rind, or outer layer, of these cheeses acts as a protective barrier against unwanted mould.
Bloomy rind cheeses like Brie, Camembert, and Robiola have a soft white mould rind that forms during the ageing or ripening process. This type of rind is meant to be eaten and adds texture and flavour to the cheese. However, if the cheese is overripe, the rind may emit an intense ammonia odour, indicating that it should not be consumed.
Washed rinds, on the other hand, are treated with a culture solution, resulting in a sticky, orange, and pungent rind. Examples of washed-rind cheeses include soft cheeses such as Taleggio, Winnimere, and Epoisses, and hard-rind cheeses like Gruyère. These cheeses can have a strong aroma, but their flavour may still be mild. While the rind of washed-rind cheeses can be eaten, it is a matter of personal preference, as some may find the texture or aroma off-putting.
The moisture content of cheese is a critical factor in mould development. Proper storage is essential to prevent excessive moisture buildup and maintain a balanced humidity level. Cheese should be wrapped in breathable materials like wax paper or stored in suitable containers to regulate moisture and slow down mould growth.
Additionally, temperature plays a vital role in cheese preservation. Most cheeses should be stored at cool temperatures to inhibit mould growth, but certain types of cheese, like blue cheese, require specific temperature conditions to develop their characteristic mould veins. Understanding the optimal storage temperature for each cheese type is crucial for maintaining quality and preventing premature spoilage.
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Vacuum sealing and storage
Vacuum sealing is an effective way to make cheese last for months. This method of preservation is particularly useful when buying cheese in bulk. It is also a good way to store cheese for long periods of time.
To vacuum seal cheese, start by cutting the cheese into smaller blocks. Then, wrap each block of cheese in wax paper. This will help preserve some of the moisture in the cheese before vacuum sealing. After that, put the cheese in a vacuum-seal safe bag, leaving at least 2 inches of space at the top. Use a vacuum sealer to suck out the air and heat seal the bag shut. Make sure to line up the bags correctly in the vacuum sealer and press down on the sealer to ensure a tight seal.
It is important to note that freezing cheese will impact its taste and texture. It is best to use frozen cheese in recipes that require melting it down. Soft cheeses are more likely to be affected by freezing than harder cheeses like cheddar. When you are ready to use your block of cheese, remove it from the freezer and let it defrost in the vacuum-sealed bag for 24-48 hours.
While vacuum sealing is a good option for long-term cheese storage, it is not the only method. Proper storage is essential to prevent excessive moisture buildup and mould growth. Cheese should be wrapped in breathable materials like wax paper or cheese paper to maintain a moisture balance. It should be kept refrigerated and stored at cool temperatures to slow down the growth of mould.
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Fridge cleanliness
Cheese is a dairy product, which makes it a perfect breeding ground for bacteria and mould in the right conditions. The moment cheese is cut and exposed to air and moisture, mould can begin to form. To prevent this, it is important to handle and store cheese properly.
One way to ensure your cheese stays fresh for longer is to keep your fridge clean. According to Kerry Henning, master cheesemaker at Hennings Cheese, "any mouldy food will put additional spores in your refrigerator and could cause your cheese to mould faster". Therefore, it is important to clean your fridge regularly.
Another way to keep your cheese fresh is to wrap it in a breathable material such as wax paper, cheese paper, or aluminium foil. This will help maintain a moisture balance and prevent mould growth while allowing the cheese to mature. It is also important to keep cheese refrigerated and separate from other foods to minimise the risk of cross-contamination.
Additionally, you can try using a vinegar-dampened towel to wrap your cheese before storing it in an airtight container or zip-top bag. The vinegar will prevent the growth of bacteria and mould, while the towel will provide the right level of humidity to prevent the cheese from drying out. However, this method may not work as well for softer cheeses, as they can become soggy or change texture.
Finally, you can try rubbing the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil before storing it in an airtight container. If any mould starts to grow, it will be on the oil, which can then be wiped off with a paper towel.
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Frequently asked questions
Opened cheese should last about a month, so if it's getting mouldy within two weeks, something is causing it to spoil faster than it should. This could be because:
- You're storing it in the original packaging. Once the vacuum seal is broken, cheese is exposed to air, which increases the risk of mould growth.
- You're not wrapping it properly. Cheese should be wrapped in breathable materials like wax paper or cheese paper to maintain a moisture balance.
- You're storing it in the wrong place in the fridge. The fridge door or the front of shelves exposes food to outside air each time you open the fridge. Store cheese in the cheese drawer or vegetable crisper instead.
- You're not cleaning your fridge often enough. Mould spores in your fridge can cause your cheese to mould faster.
- Your cheese has high moisture content. Soft and moist cheeses are more prone to mould development.
Yes. Harder cheeses like Parmesan should be wrapped tightly in paper, then loosely in plastic. Semi-hard to semi-soft cheeses like cheddar, gouda, Swiss, and fontina can be wrapped loosely in paper, then loosely in plastic wrap. Soft ripened cheeses like brie should be wrapped loosely in paper and placed in a partially sealed plastic bag or small airtight container with a cracked lid.
Yes. Cheese should be stored at cool temperatures to slow down the growth of mould. However, certain types of cheese, like blue cheese, require specific temperature conditions to develop their characteristic mould veins.
Yes. Cheese should be stored where the humidity is higher and the temperature is more stable.
Freezing cheese is possible, but it often changes the texture, so it's best used as an ingredient in a recipe. Firm cheeses like Swiss and hard cheeses like Parmesan are the best candidates for freezing.
