Learn to keep the cheese done right, it will help it last longer and taste better. Because there is nothing worse than opening the fridge and discovering that some food has gone bad. And especially if it is a portion of Gouda, lactose-free cheese or the most gourmet cheese.
To avoid the upset, we propose a guide detailing how to wrap and store correctly the different varieties of cheeses.
The best way to wrap the portion depends on the particular type, whether it is artisan or industrial, fresh or dried, hard or soft, yellow, white or more orange. The first recommendation is to plan how much cheese to buy and how quickly it is planned to be consumed. If possible, try to buy small quantities more often, with a margin of 3 to 5 days maximum.
Once the choice is made, it is best to keep the cheese in a dark, cool and airy space: The vegetable sector in the fridge is ideal, since it is not too humid or cold.
There is a variety of ways to wrap cheese: beeswax, parchment paper, waxed paper, glass containers. And although no form is necessarily correct, they all agree that cheese must be able to breathe. That is, to prolong shelf life you need balance, to prevent the cheese from drying out or becoming too wet and sweaty.
If the cheese is wrapped in special cheese paper, keep the wrapper. This two-layer product allows the cheese to breathe while maintaining moisture. A cling film such as parchment or wax or baking paper can also be used. These materials also prevent strong and penetrating odors from dairy from being transferred to the rest of the food in the fridge. Using this method, the cheese will keep for one to two weeks, however, always check for any mold growth.
Some cheese experts suggest adding a small sugar cube into the container next to the cheese, to absorb excess moisture and thus prevent the dairy from sweating. We will have to put the theory to the test and see what happens. Something similar happens with vinegar, according to specialists, putting a small amount of vinegar on gauze or a paper towel before storing the cheese will act as a kind of protective barrier against mold. That if, without altering the flavor of it.
In general terms, the harder the cheese, the longer it will last. As a guide, depending on the variety, the recommendation is:
cheeses hard and old (Parmigiano-Reggiano, Aged Gouda): Wrap in wax or parchment paper first, then add a layer of aluminum foil. The first paper allows the cheese to breathe, allowing moisture to drain out of the cheese. Then the aluminum foil prevents moisture from escaping.
Blue cheeses (Gorgonzola, Roquefort): the best way to preserve them is to protect them with a damp cloth, since it will help to preserve the flavor, aroma and characteristic texture intact.
cheeses semi-hard and hard (Cheddar, Swiss, Gruyere): similar to blue cheese, it is recommended to wrap it with a slightly damp cotton cloth -not much-, to prevent the crust from drying out and cracking.
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cheeses soft, semi-soft and intense (Camembert, Brie, Limburger): soft cheeses with delicate rinds, need a lot of air around them so their rinds can breathe. The best way is a glass container with the lid open just a little so air can circulate.
cheeses fresh in water (mozzarella or Feta): cheese purchased in brine must be kept in brine.
Now that you know how to store cheese correctly, we recommend using it in our top 312 cheese recipes.
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