Cheese Storage

Some tips from around the web.

General:
• Each time a cheese is opened, it should be rewrapped in new wrapping.
• Cheese wrapped in plastic wrap should be opened and allowed to breathe every few days.
• Wrap the cheese in wax paper, parchment paper, or butcher paper, then overwrap with plastic or foil.

Soft-ripened and washed-rind cheese:
• These prefer a humid, cool environment. Fridge air can dry them out.
• Store in your refrigerator’s produce bin, which has higher humidity than the designated cheese bin in refrigerator doors.
• Alternatively, refrigerate the wrapped cheese in a cardboard box or in a plastic container with the lid slightly ajar.
• Add a small, damp towel to the bottom of the container or refrigerator drawer in which they are stored. Change the towel every two days.
• Soft-ripened cheeses, such as Brie, can be wrapped as above, or can be placed on a small plate and covered with plastic wrap. A small plastic food storage container also works.

Hard Grating Cheese (eg Parmesan):
• These cheeses have little moisture and do not need to breathe.

Blue Cheese:
• Because of their strong smell, they should be stored away from other cheeses.

Fresh cheeses (Feta, Mozzarella, Ricotta):
• Highly perishable so should not be left out in the open.
• Should be stored in container in which they were sold.
• Keep covered with whey (mozzarella) or brine( feta) as appropriate.

More: Avoid a Bad Wrap | Storing Cheese

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