Fromage fanatics will know that different cheeses require different storage methods and times.
There nothing worse than letting a delicious block or wheel of cheese go to waste, so here are the best methods for proper storage.
Here are a few general rules:
Try to avoid plastic wrap – it suffocates the cheese and since cheese is mostly oil and fat, after a few days it will actually start to take on the flavour of the plastic. For fresh cheeses, like feta, keep it in it’s original packaging.
Wrap cheese just right – Too tight and the cheese won’t be able to breath, too loose and the cheese may dry out.
Replace the wrapping every time you use it – For cheeses that sweat a lot, it’s a good idea to change the wrapping every time you use it (or about once or twice a week).
Keep cheese in the vegetable compartment of your fridge – It stays a steady temperature and doesn’t get too cold.
Mark the date – Keep a date on the cheese of when you bought it, so you can gauge how long it’s been in the fridge.
*A good rule of thumb: The harder the cheese, the longer you can store it.
Hard, aged cheese – such as Parmigiano-Reggiano and aged Gouda: Once opened, wrap in wax or parchment paper, then add a layer of plastic wrap.
It will keep for 2 – 4 months unopened, 3 – 6 weeks opened.
Semi-hard and hard cheeses – like Cheddar, Swiss, and Gruyere: Wrap in wax, parchment, or cheese paper once opened.
It will keep for 1 – 2 months unopened, 3 – 6 weeks opened.
Blue cheese – like Gorgonzola or Roquefort: Wrap in wax or parchment paper.
It will keep in the fridge for 2 – 3 weeks.
Soft, semi-soft & “stinky” cheeses – Such as goat, Camembert, Brie, Limburger: Place in a resealable plastic container, or wrap in wax or parchment paper with a layer of plastic wrap on the outside.
It will keep in the fridge for 1 – 2 weeks.
Fresh cheese in water – Like mozzarella and Feta: Leave the cheese in the original packaging, changing the water or brine every couple of days.
Most fresh cheeses spoil quicker than an aged cheese. Keep them in the fridge for a few days – 2 weeks.