Protecting Your Investment
Quality cheese deserves quality care. Proper storage maintains flavor, texture, and extends shelf life significantly.
The Fundamentals
Temperature: Ideal is 8-12°C. Most home refrigerators are colder (3-5°C), which works but may dry cheese faster. The vegetable drawer, being slightly warmer and more humid, is your best option.
Humidity: Cheese needs moisture. Too dry and it cracks; too wet and it becomes slimy. Aim for 80-85% relative humidity.
Wrapping Techniques
Cheese paper is ideal — it allows breathing while preventing drying. If unavailable, use parchment or wax paper, never plastic wrap alone, which suffocates cheese and traps ammonia.
Soft cheeses: Keep in their original packaging if possible. If cut, wrap cut surfaces in fresh paper, leave the rind exposed.
Hard cheeses: Wrap in cheese paper or parchment. Change wrapping every few days to prevent moisture buildup.
Dealing with Mold
White or blue fuzzy mold on hard cheese? Simply cut it off with a clean knife, removing about an inch around the spot. The remaining cheese is perfectly safe.
For soft cheeses, mold penetrates deeper. If surface mold appears unintended (not the natural rind), the cheese has likely spoiled.
Freezing
Possible but not recommended. Texture degrades significantly. If necessary, freeze hard cheeses only, tightly wrapped. Use for cooking afterward, not eating fresh.
