Storing Cheese At Home
We’ve all done it – gone a little bit nutty at the cheese counter or farmer’s market. What to do when the cheese supply exceeds the demand? These are our tips for keeping your cheese in stellar shape.
1. Don’t confuse storage with aging. Once a wheel of cheese is cut, it will no longer age.
2. The softer the cheese, the shorter the shelf life. Fresh and high moisture cheeses like curds and fresh Mozzarella are meant to be eaten right away. Buy only what you can eat in a few days.
3. The drier or more aged the cheese, the longer it will remain tasty at home. Highly aged cheeses will remain edible for the long haul if properly stored so you can buy a bit extra.
4. Let the cheese breathe! Storing cheese in plastic wrap will suffocate the cheese. Instead, wrap it in cheese paper, wax paper, or parchment.
5. Maintain a cave-like environment. Cheeses love cool, moist conditions. Store paper wrapped pieces of cheese in a zip-lock bag or a sealed plastic tub in the refrigerator to minimize temperature fluctuation and moisture loss.
6. Stop mold migration. Separate cheese withintentional mold growth. Store blue and white molded cheeses apart from other cheeses to prevent mold from traveling where it isn’t wanted.
7. Mold Happens. If a spot of green, gray or white mold appears on the surface of your cheese, simply shave it off and enjoy the remainder. Most molds are harmless.
8. Serve only what you will eat in one sitting. Cheese loses moisture and weeps butterfat out of refrigeration. For best quality, cut smaller wedges for serving and refrigerate the rest.
9. Serve at room temperature. Allow cheese to come up to room temperature before serving. Let it sit approximately 30 minutes (loosely covered to avoid drying out) to soften the texture and bring out the aroma and flavor.
10. What if hard cheese dries out too much? Sometimes hard cheeses can become dry and cracked if they are forgotten for too long. They haven't gone bad so grate them on something if they still have a pleasant taste.
11. We do not recommend freezing our cheese. Freezing blue & cheddar cheeses will change their texture, and flavor. If you do freeze cheese, cook with it rather than serving it as is.