Chemical Migration: The Problem with Plastic and Cheese
Studies confirm that plastic is not a truly inert material. When used to package food, especially fatty products like cheese, chemicals can migrate from the plastic into the food itself. This process, called "chemical migration," occurs constantly, even at refrigerated temperatures. A key reason for this is that many of the plasticizers used to make wraps pliable are 'lipophilic,' meaning they are attracted to and easily absorbed by fats. Since cheese has a high fat content, it acts like a sponge for these migrating compounds.
Hazardous Chemicals Found in Cheese Packaging
Several concerning chemicals have been identified in common plastic packaging materials and found to migrate into cheese:
- Phthalates (e.g., DEHA): Used to make polyvinyl chloride (PVC) plastic wrap flexible, phthalates are known endocrine disruptors and possible carcinogens. Their migration into cheese has been extensively documented, with researchers noting particular concern for high consumption by children.
- Benzophenone: An additive in low-density polyethylene (LDPE), another common packaging plastic. Studies have shown benzophenone migrates into cheese, and it is linked to hormone disruption and organ system toxicity.
- Microplastics: A 2025 study found microplastics in nearly all tested dairy products, with ripened cheese containing the highest concentrations. These tiny particles can enter the food chain from farm to packaging and processing. While health effects are still being studied, microplastics have been linked to various issues, including inflammation and compromised organ function.
The Impact on Taste and Quality
Aside from potential health concerns, using plastic wrap for cheese storage has a significant negative effect on the product's flavor and texture. Cheese needs to breathe; it is a living organism with complex microbial communities. Tightly sealing it in plastic wrap creates a suffocating environment.
- Ammonia Build-up: As cheese ripens, it naturally releases ammonia as a byproduct. Plastic wrap traps this gas, causing it to reabsorb into the cheese and impart a harsh, unpleasant taste.
- Excessive Moisture: Plastic wrap traps moisture, which accelerates the growth of unwanted bacteria and mold. Instead of a natural rind forming, the cheese surface can become slimy and spoil faster.
- Plastic Flavor Absorption: The porous, fatty nature of cheese can cause it to absorb the chemical taste and odors from the surrounding plastic, tainting its delicate flavor profile.
Safer Alternatives for Storing Cheese
Fortunately, several effective and safer alternatives exist for storing cheese and maintaining its quality and flavor.
Comparison of Cheese Storage Methods
| Method | Pros | Cons | Best For |
|---|---|---|---|
| Plastic Wrap | Readily available, low cost, good for very short-term transport. | Traps moisture, suffocates cheese, allows chemical leaching, affects flavor. | Not recommended for storage. |
| Cheese Paper | Specially designed to allow cheese to breathe while regulating humidity. | Higher cost, less accessible than plastic wrap. | All types of cheese, especially artisanal varieties. |
| Parchment/Wax Paper | Inexpensive, widely available, allows cheese to breathe. | Less effective at retaining moisture than cheese paper; can cause some drying. | Hard and semi-hard cheeses. |
| Glass Containers | Airtight to prevent drying, reusable, no chemical migration. | Can trap moisture if not used correctly; requires periodic airing. | Cheeses wrapped in paper or smaller portions. |
| Beeswax Wraps | Reusable, breathable, eco-friendly option. | May impart a faint beeswax taste to some cheeses. | Most cheeses, but best to test for flavor absorption. |
Best Practices for Proper Storage
- Rewrap After Opening: Always remove cheese from its original plastic packaging once opened. Many brands use plastic for transport, but it is not intended for long-term home storage.
- Use Two Layers: For best results, wrap the cheese first in a breathable material like cheese paper or parchment paper. This protects the cheese while allowing it to breathe. Then, place the wrapped cheese inside a loose plastic bag or a lidded glass container to provide an extra barrier against drying out.
- Use the Crisper Drawer: Place your cheese in the vegetable crisper drawer of your refrigerator. This area typically offers more stable humidity and temperature than the main shelves, creating a more suitable environment for the cheese.
- Isolate Strong Cheeses: Store strong-smelling cheeses, like blues or washed-rind types, separately to prevent their aromas from transferring to milder cheeses.
Conclusion
The collective evidence indicates that prolonged storage of cheese in standard plastic wrap is not ideal for both the cheese's quality and your health. Chemical compounds, including potential carcinogens and endocrine disruptors like phthalates and benzophenone, can migrate from the plastic into the fatty cheese. Additionally, the non-breathable nature of plastic wrap can accelerate spoilage, trap foul-tasting ammonia, and impart undesirable flavors. For optimal flavor, texture, and reduced chemical exposure, rewrapping cheese in materials like cheese paper, parchment paper, or beeswax wrap is a far superior choice. By understanding these risks and adopting safer storage habits, you can protect both your health and your delicious cheese.
