The Core Principles of Proper Cheese Storage
Cheese is a living, breathing food, and treating it as such is the key to preserving its flavor and texture. Throwing it back into the fridge in its original plastic wrap is one of the quickest ways to ruin it. The right storage environment hinges on three main principles: allowing the cheese to breathe, controlling moisture, and maintaining a stable, cool temperature.
The Wrong Way: Why You Should Ditch the Plastic Wrap
While it’s a convenient choice, storing cheese directly in plastic wrap is detrimental. Plastic wrap traps excess moisture released by the cheese, creating a slimy surface that encourages mold growth and can impart a chemical taste to the cheese. It also suffocates the cheese, preventing it from releasing the ammonia that naturally accumulates as it ages, which can negatively impact the flavor.
The Right Way: Ideal Wrapping and Containers
For most hard and semi-hard cheeses, the best method involves a two-step process that allows for both breathability and protection from the dry refrigerator air. Soft and fresh cheeses, however, require a different approach to retain their moisture.
Breathable Wrapping for Hard and Semi-Hard Cheeses
To properly wrap hard cheeses like Cheddar or Parmesan, start with a breathable layer:
- Cheese Paper: This is the best option, as it is specifically designed to allow cheese to breathe while wicking away excess moisture.
- Parchment or Wax Paper: These are excellent, budget-friendly alternatives that function similarly to cheese paper.
- Wrapping Method: First, wrap the cheese snugly in your chosen paper. Then, add a second, loose layer of plastic wrap or a partially sealed plastic bag to protect it from absorbing other food odors and to create a microclimate of humidity.
Airtight Containers for Soft and Fresh Cheeses
For soft and fresh cheeses, the goal is to retain moisture and prevent them from drying out or absorbing external odors. An airtight container is the ideal solution. Place soft cheeses like brie or goat cheese inside a plastic or glass container after wrapping them in wax paper. For fresh mozzarella or feta in brine, keep it submerged in the original liquid in a resealable container, changing the water every couple of days if necessary.
The Ideal Refrigerator Location
The dry, circulating air in most refrigerators is hostile to cheese. The best location for storing cheese is the vegetable crisper drawer, which is designed to be more humid and maintain a more consistent, slightly warmer temperature than the rest of the fridge. Keep different cheeses separate, especially strong-smelling ones like blue cheese, to prevent flavor transfer.
A Guide to Storing Different Cheese Types
Proper storage is not a one-size-fits-all solution. Each cheese type has unique moisture content and characteristics that dictate the best preservation method.
- Hard Cheeses (e.g., Parmesan, Aged Gouda): Wrap in cheese paper or parchment, followed by a loose layer of plastic wrap. Store in the crisper drawer. Properly stored, these can last for months.
- Semi-Hard Cheeses (e.g., Cheddar, Swiss): Follow the same wrapping technique as hard cheeses. These will last several weeks to a month.
- Soft Cheeses (e.g., Brie, Camembert): Wrap in wax paper and place in an airtight container to retain moisture. Consume within one to two weeks of opening.
- Blue Cheeses (e.g., Gorgonzola, Roquefort): Wrap tightly in aluminum foil to contain its strong aroma. Store in an airtight container in the crisper drawer. It can last for a few weeks.
- Fresh Cheeses (e.g., Mozzarella in brine, Feta): Keep in their original brine inside an airtight container. Change the brine with fresh salted water every other day. Use within one to two weeks.
How to Revive Dried-Out Cheese
If you find a piece of hard cheese that has developed a dry, hard exterior, don't throw it out. For hard, non-crumbly varieties like Parmesan, you can rehydrate it. Wrap the cheese in a damp cheesecloth or paper towel, then place it inside a loosely sealed plastic bag or container in the fridge overnight. The moisture will be reabsorbed, making it easier to grate or shave.
Comparison of Storage Methods
| Method | Best For | Pros | Cons |
|---|---|---|---|
| Wax/Parchment Paper + Loose Plastic | Hard & Semi-Hard Cheeses | Allows cheese to breathe, prevents drying out, maintains flavor. | Requires two steps, might not fully contain strong odors. |
| Airtight Container | Soft & Fresh Cheeses | Retains moisture, prevents drying and odor absorption. | Prevents cheese from breathing, can cause sliminess if too moist. |
| Aluminum Foil | Blue Cheeses | Contains strong odors, good for short-term use. | Can impart a metallic taste over time. |
| Original Brine | Fresh Mozzarella, Feta | Keeps cheese submerged and moist. | Requires periodic brine changes. |
Conclusion
By adopting the right storage techniques, you can significantly extend the life and quality of your cheese collection, contributing to a more sustainable and nutritious diet. Avoiding direct plastic wrap, using breathable materials like cheese paper, and leveraging your refrigerator's crisper drawer are the most important steps. Remember to tailor your approach to the specific type of cheese you have. With these practices, you can enjoy perfectly fresh, flavorful cheese for weeks and even months to come, reducing waste and savoring every delicious bite.
