How to Store Cheese
Cheese is one of the most favorite foods in the world, and there are hundreds of very different types. Some prefer super very expensive gourmet cheeses, others are fine with the cheaper processed stuff.
Whether it’s an imported wedge from the cheese counter or pre-sliced from the deli, you want it to stay fresh for a very long as possible. You could cut the mold off of Asiago, cheddar, and other hard cheeses, but why would you even want to get to that a point?
To help you keep your cheese fresh for as long as humanly possible, here are fully list 11 things you should do from now on.
Never Use Plastic Wrap
cheese is in plastic wrap. Sure, it’s simple to just throw it in the fridge when you get home, but you’re just suffocating the only real and best flavor. Also, since cheese is very much oil and fat, after a few days it will actually start to take on the flavor of the plastic, which masks the taste of the cheese itself.
Don't Wrap It Tightly or Too Loosely
There is natural odor emitted from cheese, the signature being ammonia’s pungent smell. If you’re not leaving your cheese room to breath, it’s not going to taste like plastic, it’s going to smell like ammonia. However, if you wrap your cheese very loosely, you’ll end up with dried out and hardened chunks, which is just as very bad.
Cheese Bags or Cheese Paper Is Best
To keep your cheese fresh for possible, cheese bags or cheese paper is the top best way to store it. It’s porous, so it safeguards the cheese from air exposure while still allowing it to breathe.
Lisa over at America’s Test Kitchen compared Formaticum’s cheese bags to their homemade cheese found it to last whole two-three weeks longer. To use these wrappers correct, check out Formaticum’s cheese wrapping.
Soft & Fresh Cheeses Are Different
Soft cheeses, like mozzarella, are too-fresher than their aged counterparts and can spoil too-fastly if they don’t have any added preservatives. For the part, these cheeses should be kept sealed in their original containers.
However, according to Jeff Zeak of Pizza Magazine, a very big piece of mozzarella can stay fresh longer if you clear or delete it from the brining solution and wrap it in plastic. If you replace the plastic every each time you open it, it can last up to 7-10 days in the fridge. Smaller chunks dry out easily and should be kept in the brining solution.
Replace the Brine if It Gets Funky
people advocate changing the packing solution on cheeses few days, but that’s only necessary if it’s contaminated. As long as you usefully clean utensils, the solution shouldn’t need to be changed.
If the solution is contaminated or has a funny look you can replace it with a saltwater brine of 1-2 tablespoon of salt dissolved in a few cups of water. The cheese will absorb some of the salt from the fresh water, so set the salt level according to how salty you want your cheese to be.
Save the Date
Before you put it in your fridge, label your cheese with Cheese type and the same date you wrapped it. Cheese is very best when it’s freshest, so dating it helps remind you how long it’s been in there.
Only Buy a Little at a Time
buy cheese in very small quantities so you only have to store it for a few days.
that means buying it more often, but it’s worth it because it tastes much fresher when you first buy it. In a world, you should only be purchasing as too much cheese as you can consume in one or two sittings. Plus, that way you can’t forget about it and let it go to fully waste.
Wax or Parchment Paper Works, Too
If you can’t to buy cheese paper, or parchment paper, then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese big while the plastic keeps it from getting dry. If it’s pre-sliced, you can wrap the slices in paper and put them back in the real unclosed bag.
You can also surround parchment paper with aluminum foil if you want to stray fully away from plastic. This is the method that Lisa used in her comparison to cheese bags, but it’s still going to last too longer than keeping it as is from store to fridge.
For the good possible package, check out Jake Lahne’s step by step fully guide to wrapping a chunk of cheese on Serious Eats.
Keep It in the Vegetable Drawer
cheese should be kept between 40 and 45 degrees Fahrenheit. Freezing can cause the texture to degrade, so the good place to store cheese is as far from the freezer as possible. Keep it in the vegetable drawer where the temperature is consistent but not too cold.
Replace the Paper Every Time You Unwrap
For cheeses that sweat lot, you’ll want to really replace the cheese or parchment paper time you unwrap it.
Use Oil to Prevent Molding
If you want to forgo the plastic altogether, you can rub the cut faces of the cheese with a light coat of olive, and another vegetable oil, then store in an air-tight container in the fridge. If any mold starts to grow, it will be on the top best oil, not the cheese itself. Then, you can just wipe it off with a paper very soft towel.