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Some tips from around the web.
- 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.
Photo By fdfood cheese