Are you the type to find an abnormally-shaped, unidentifiable blob of cheese-like matter in the back of your fridge?
Okay, you may have forgotten about that yellow gold in your fridge, that’s fair. But if your cheese meets its end because of a defunct wrap or seal job, that cheese’s life is on your hands.
To avoid any more cheese casualties, here’s the wrap on how to store and preserve cheese the correct way.
Fresh, creamy cheeses – think ricotta, or various goat cheeses – are usually sold in plastic tubs. And there’s a good reason for that. You should keep them in there, as it’s actually the best way to keep that creamy texture unspoiled.
Same deal with goat cheeses packaged in thick plastic: keep it in its original packaging, as long as it’s well-sealed, and won’t dry up. For any resealing, use plastic wrap to reinforce your cheese packaging.
Soft-ripened cheeses, like brie and camembert, are uber perishable, vanishing quickly if they can’t breathe. Again, original wrapping reigns supreme, as cheesemakers usually use a breathable wrap that’s better than anything you’ll find at home. If you can’t use the packaging, store the cheese in an open, sealable container, with one edge slightly ajar to allow some air inside.
Semi-soft, semi-hard and hard cheeses, or basically everything from young Gouda to aged Parmigiano should be covered in wax paper, and then plastic wrap. The majority of cheese owners fail to employ the double-wrap technique, even though it’s the best of both worlds: protection and breathability.
You might wonder why cheese is wrapped in plastic in stores, rather than wax paper? That’s simply so you can see the cheese you’re buying, nothing more. Wax paper is much better, so rewrap your cheese collection post-grocery store run.
Lastly, store all cheeses in any drawer of your fridge. Drawers aren’t as frigid and open, meaning it’s warmer and more humid, keeping your cheese from drying into stone.
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