Is cheese wrapped in plastic bad for you? Unpacking the health and quality risks

October 31, 2025 •

4 min read

According to food safety experts, cheese is a living food that needs to breathe, and wrapping it tightly in plastic can suffocate it, leading to poor taste and potential health risks over time. For those wondering, 'is cheese wrapped in plastic bad for you?', the answer isn't just about food spoilage but also about the integrity of your cheese.

Quick Summary

This article explores why plastic wrap is unsuitable for cheese storage, detailing the migration of harmful plasticizer chemicals and the negative effects on taste and texture, with safer, proven alternatives provided.

Key Points

Chemical Migration: Cheese wrapped in plastic can absorb harmful plasticizer chemicals, including endocrine disruptors like phthalates and bisphenols, especially PVC and LDPE wraps.
Flavor Degradation: Tight plastic wrap suffocates cheese, trapping moisture and ammonia that lead to mold growth and an unpleasant, off-flavor.
Oxidation and 'Plasticky' Taste: Light exposure through plastic wrap can cause the fats in cheese to oxidize, creating a stale, waxy, or "plasticky" taste.
Best Storage Alternatives: Use breathable materials like specialty cheese paper, parchment paper, wax paper, or reusable beeswax wraps to store cheese properly.
Ideal Storage Location: The best place for most cheeses in the fridge is the produce drawer, which offers higher humidity and helps prevent the cheese from drying out.
Store vs. Home: Supermarket plastic is for short-term retail display; always rewrap cheese in a more breathable material once you open it at home.

The Chemical Concerns: Why Plastic and Cheese Don't Mix

While food-grade plastics are approved for contact, they are not completely inert, especially when it comes to high-fat foods like cheese. The migration of chemicals from plastic to food is a well-documented phenomenon known as chemical migration. Several variables influence how quickly and how much of these chemicals leach into your food, including the fat content of the food, storage temperature, duration of storage, and the surface area to packaging ratio.

The Role of Plasticizers and Endocrine Disruptors

Many plastics, especially polyvinyl chloride (PVC) used in some cling films, contain chemical additives known as plasticizers. Some of these, like phthalates (e.g., DEHA), are known to be endocrine-disrupting chemicals (EDCs) and can migrate into cheese. This is particularly concerning because cheese's high fat content makes it a magnet for these fat-soluble compounds. Studies have shown that DEHA migration from PVC wrap into cheese can occur, and while some levels might be within regulatory limits, many experts express concern over the cumulative effect of constant, low-level exposure. Infants and children are especially vulnerable to EDCs due to their developing endocrine systems.

The Flavor and Quality Downside

Beyond the chemical risks, storing cheese improperly in plastic can significantly degrade its quality, taste, and texture.

The Suffocation Effect: Moisture and Ammonia

Cheese is a living organism with an ecosystem of microbes that requires oxygen to stay fresh. When you seal it tightly in plastic, you prevent it from breathing. This has two major negative consequences:

Trapped Moisture: Plastic wrap traps moisture against the cheese's surface, creating a humid environment that is ideal for unwanted mold growth. This accelerates spoilage far quicker than proper storage methods. Soft, bloomy-rind cheeses are especially susceptible to this.
Trapped Gases: As cheese ripens, it naturally releases gases, including ammonia. Tightly wrapped plastic prevents these gases from escaping, leading to a build-up that can give the cheese a strong, unpleasant ammonia-like smell and a bitter taste.

The “Plasticky” Taste

Many people report that cheese stored in plastic wrap can take on an off-flavor described as waxy, stale, or plasticky. While the direct cause may not be a leaching plastic taste, the interaction of factors plays a role. Light exposure through plastic can cause the lipids in cheese to oxidize and break down, leading to a stale flavor. Over time, this combined with the off-gassing can result in a seriously unpleasant taste experience.

Proper Cheese Storage: Healthier, Tastier Alternatives

To avoid chemical migration and preserve the best taste and texture, proper storage is key. The goal is to allow the cheese to breathe while controlling moisture loss.

Cheese Paper: Professional cheesemongers use two-ply cheese paper (waxed on one side, porous on the other) which allows breathability while preventing dehydration.
Parchment or Wax Paper with Foil: A common and effective home alternative is to wrap the cheese snugly in parchment or wax paper, then loosely in aluminum foil. The paper allows air circulation, and the foil provides an extra barrier.
Beeswax Wraps: These reusable, eco-friendly wraps are made from cotton coated in beeswax, allowing the cheese to breathe naturally.
Reusable Containers: For softer, high-moisture cheeses, a glass or food-grade plastic container is best. Some experts suggest leaving the lid slightly ajar to allow for some airflow. For strong-smelling cheeses, a sealed container helps prevent odor transfer to other foods.
Where to Store: Store properly wrapped cheese in the refrigerator's vegetable crisper drawer, which tends to have more stable humidity and temperature. Keep different cheeses separate to prevent mold transfer and flavor absorption.

The Proper Cheese Storage Comparison Table


Cheese Type	Best Home Storage Method	Rationale	Estimated Shelf Life (Opened)
Hard Cheese (e.g., Parmesan, Aged Cheddar)	Wrap in parchment or cheese paper, then a loose layer of foil.	Allows breathability while controlling moisture loss. Less prone to mold than plastic.	4-8 weeks
Semi-Hard Cheese (e.g., Gouda, Swiss)	Wrap in parchment or cheese paper, or use beeswax wraps.	Balances moisture and air circulation. Keeps texture and flavor intact.	2-4 weeks
Soft Cheese (e.g., Brie, Feta)	Airtight container or original brine/packaging.	Prevents moisture loss and contamination for high-moisture cheese.	1-2 weeks (Brie), 5-7 days (Feta in brine)
Blue Cheese	Wrap in aluminum foil, or use a cheese box.	Foil retains moisture needed for blue mold to thrive while controlling spread.	2-3 weeks
Shredded Cheese	Keep in original bag, seal tightly, or use an airtight container.	Designed for short-term freshness after opening; not ideal for long storage.	1-2 weeks

Conclusion: The Benefits of Better Storage

While it may seem convenient, the practice of storing cheese in plastic wrap carries both potential health and demonstrable quality risks. By trapping moisture and gases, plastic creates a favorable environment for unwanted mold growth and can concentrate ammonia, tainting the cheese's flavor and smell. Furthermore, research on chemical migration from plastics into fatty foods like cheese, particularly with endocrine-disrupting plasticizers, raises valid health concerns, especially for vulnerable populations. Simply put, plastic suffocates the cheese, robbing it of its complex, intended flavor. Switching to breathable alternatives like cheese paper, parchment paper, or beeswax wraps is a simple, more effective way to preserve the flavor and integrity of your cheese, ensuring a safer and more enjoyable culinary experience.

Beyond Plastics outlines the risks of chemical migration from plastics.

Frequently Asked Questions

Yes, for most people, it's generally safe for short-term consumption, as store-bought cheese is intended to be consumed relatively quickly. The primary issues are a reduction in flavor quality and a potential for low-level chemical migration over time, rather than immediate, acute toxicity.

You should only keep cheese in its original plastic wrap for a short period, such as the few days between purchasing it and finishing it. For longer storage, it is best to re-wrap it in a breathable material like parchment or cheese paper.

A sealed plastic bag traps moisture and gases, which can lead to excessive mold growth and an unpleasant ammonia taste. Unlike proper cheese paper, it doesn't allow the cheese to breathe and can alter its flavor.

If mold appears on hard or semi-hard cheeses (like cheddar), it is generally safe to cut away at least one inch around and below the moldy spot. However, for soft, high-moisture cheeses (like ricotta or brie), any mold growth is a sign to discard the entire piece.

No, freezing cheese is generally not recommended as it significantly affects the texture and flavor, often making it crumbly and unpleasant. It is not a remedy for improper storage in plastic.

Aluminum foil can work, especially for blue cheeses that need more moisture retention. For most other cheeses, wrapping first in a layer of parchment or wax paper before wrapping in foil is recommended to allow the cheese to breathe slightly.

This can happen when cheese has been stored in plastic for an extended period. It is likely a combination of trapped gases (ammonia) and fat oxidation due to light exposure through the plastic, which creates a stale or off-putting flavor.