We tell you how to properly store cheese so that it does not depend on it and does not spoil.
We buy hard cheese, wrap it in a bag – and put it in the refrigerator. And after some time, the cheese already has mold – only not noble, but dangerous for health. Familiar situation? Several life hacks from will help protect the cheese from mold and drying and preserve the taste and aroma of the cheese.
Previously, we talked about how to keep food longer in the refrigerator and without it.
Where to store cheese so that it does not spoil
There are several places to store cheese. Their main condition is appropriate temperature and humidity.
In the fridge
The ideal temperature for storing cheese is 0-8°C. The middle zone of the refrigerator is perfect for this. A tray for storing vegetables and fruits is also a good option. The main thing is to pack the cheese correctly to protect it from excess moisture and extraneous odors.
The shelf life of cheese in the refrigerator depends on the variety – on average from two weeks to a month.
Advice: at least 30 minutes before serving, the cheese should be taken out of the refrigerator.
Pantry
In modern apartments you will hardly find a pantry, but in private houses there is one. The storeroom has no heating and no windows, so the temperature in it is several degrees lower than room temperature both in the warm season and in winter. That is, it is great for storing cheese.
Cellar
The cellar is also cool and has high humidity, that is, the conditions are similar to a refrigerator, so you can safely store cheese in the cellar.
At room temperature
If there is no refrigerator, no cellar, no pantry, cheese can be stored for a week at room temperature. To do this, it is advisable to place it in a dark, dry place, without access to direct sunlight.
Can you store cheese in the freezer – pros and cons
Many argue about whether the freezer is suitable for storing cheese. This method of storage is not recommended for soft cream cheeses. But hard cheese, if it is intended for cooking and not for serving, will keep well in the freezer for up to 3 months.
The fact is that the freezer does not affect the useful properties of cheese, but it does affect its texture and quality. When the cheese is frozen, small ice crystals form inside it, which break the structure. Therefore, the cheese may become crumbly or floury and lose a little of its flavor.
To freeze the cheese, it should be wrapped in paper, such as parchment, and placed in an airtight bag. You need to defrost the cheese through the refrigerator so that it regains its moisture.
You can also freeze the cheese not as a whole piece, but in slices, cover it with parchment and put it in a container. Or grate the cheese and freeze it in a zip-top bag.
How to store cheese in the refrigerator so that it does not spoil – the right packaging for cheese
The main rule for storing any kind of cheese is that the cheese should “breathe”. Therefore, airtight materials are not suitable for storing cheese. Let’s figure out what to wrap the cheese in to protect it from mold and drying.
Parchment
The easiest option is to wrap the cheese in parchment or wax paper. Such packaging creates a normal circulation of carbon dioxide, and the cheese will “breathe” and ripen.
Cheese paper
In specialized cheese shops, cheese is wrapped in cheese paper. It consists of two layers: a thin film inside that prevents the cheese from drying out, but at the same time allows it to “breathe”, and a strong protective layer on the outside. It is best to store cheese in this cheese paper and at home.
Foil
Foil is also suitable for storing hard and semi-hard cheese – it will help the cheese retain its properties. For cheeses with mold, only foil is shown.
Glass container
Soft or fresh cheeses are best stored in airtight containers, for example, glass or porcelain.
Can cheese be stored in a cellophane bag and how?
As we said earlier, the cheese must “breathe”. If it is tightly wrapped in a cellophane bag or cling film, the cheese will acquire a coarse plastic smell. In addition, the bag and film tend to trap moisture, which promotes the growth of mold on the surface of the cheese.
Therefore, first wrap the cheese in paper, and then you can loosely wrap it in plastic wrap or put it in a cellophane bag.
How to protect cheese from mold – a life hack
There are several proven ways to preserve the taste and aroma of cheese for longer and to avoid the appearance of mold.
- Do not cut the crust from hard cheeses. Although it is edible, it protects the cheese during storage in the refrigerator and preserves its aroma.
- Coat the cheese with a thin layer of oil – it will be a kind of barrier. If mold begins to grow on the cheese, it will be on the oil, not on the cheese itself. To remove it, simply wipe the cheese with a paper towel and rinse with warm water.
- Add a couple of cubes of refined sugar to the cheese. Sugar helps regulate the atmosphere inside the container, so the cheese stays fresh longer.
If suddenly the sugar starts to melt, remove the cheese from the container, rewrap it in new paper and put it back with new sugar cubes.
Do you need to throw away the cheese if mold has formed on it?
White and blue cultural mold on cheese is a normal mold characteristic of delicate cheeses. If you bought hard cheese, and it was covered with “uncultured” mold, then in this case you need to cut off the affected area with a margin.
But in fresh and soft cheeses, unwanted mold quickly penetrates inside the cheese – it is better to throw them away from sin.
How long can you store cheese – terms
The shelf life of cheese depends on its type – the harder the cheese, the longer it is stored.
- Hard cheeses (for example, Parmesan, Grana Padano) can be stored for 1.5 months, as they lose the least amount of moisture.
Whole such cheeses are stored longer than in pieces or grated.
- Semi-hard and semi-soft cheeses (cheddar, gouda) – stored for 2-4 weeks.
- Soft and pickled cheeses (Gorgonzola, brie, feta) – contain more moisture than hard ones, so they will not be fresh for a long time.
Such cheese can be stored for about 2 weeks.
