Q: What is the best way to store cheese in the fridge? I've tried plastic storage bags, plastic storage containers, and glass storage containers, but my cheese seems to mold at an abnormally fast rate.
Sent by Chelsea
Editor: Chelsea, here's a tutorial on storing cheese — the key is to wrap it in parchment or paper so it can breathe, but also protect it from fridge odors.
• How to Store Cheese: What To Do When You Get It Home
Readers, other tips or advice?
Related: The Cheesemonger: Don't Store Your Cheese in Plastic!
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Correct me someone if I'm wrong, but don't the super gourmet places store them in cave-like areas?
We put ours in the freezer if it's a type that seems to go bad quickly.
I have something very similar to this: http://www.ebay.com/itm/Tupperware-NEW-Cheesesmart-Cheese-Smart-clear-yellow-/110809470207?pt=LH_DefaultDomain_0&hash=item19ccc254ff and it's the best thing for keeping cheese fresh forever! :)
We wrap our cheese in either cheese cloth or paper towels and then put them in tupperwear. The cloth keeps them from getting moist, which causes the mold. Make sure the cheese and container are dry. I also put it on the top rack of the fridge where the light is, that way there is less condensation and/or drips from other items in the fridge.
I usually store non-soft cheese in a layer or two of wax paper, then in a plastic bag. This will keep it mold-free for a couple of weeks to a month. Putting a paper towel in the plastic bag (outside the wax paper) helps control moisture if storing for a couple weeks longer than a month. Long-LONG term, the freezer works best for me, but I don't think I've ever had to do that but once...cheese goes fast in my house!
You also might check the humidity settings for your fridge, might be something weird.
Note that some cheeses don't freeze well and will have an awful crumbly texture after it's been defrosted.
Wrap well in parchment. They need to breath.
@conchasycafe --
I do the same thing! I wrap most cheeses in wax paper (or parchment, depending on what I have in the drawer), and then put them in a plastic bag (not a Ziploc but the looser kind with a flap). The loose-bag/wax paper combo keeps the cheese from drying out, but also lets it breathe somewhat.
If it's a soft cheese, like chevre, I take it out of the packaging and squish it into a little glass Pyrex lidded container.
I just watched an episode of Wine Country from a few years ago, and they recommended storing cheese in a wax paper such as Formatcium Cheese Paper (two-ply) which costs about $9 for 9 sheets. Their expert also said to change the paper every few days.
That gets to be very expensive. I assume regular wax paper using some of the above methods works such as well? And do you really need to check your cheese and change the paper every few days?
The Fornaticum web site says to "never" freeze cheese. I have a friend who is a gourmet cook, and she indicates you can freeze cheese, some may just get a bit crumbly. Comments?