Understanding how to store cheese is essential knowledge for all cheese sluts. Those sultry little wedges in your fridge need ample oxygen and humidity, which is why you should never store your cheese in plastic wrap. Proper cheese care is actually very easy. Here’s a guide on how to store your cheese, including a breakdown of the shelf life of cheese.
How To Store Cheese Like a Good Cheese Slut
3 Reasons Why You Should Never Store Your Cheese in Plastic Wrap
- It suffocates cheese. Plastic wrap cuts off the air supply, essentially suffocating your specimen. A suffocated cheese will eventually die, leading to tragic off-flavors and textures that are weird in all the wrong ways.
- It traps in moisture. Cheese needs the right amount of humidity. If there’s too much moisture trapped inside the wrapper, the rind will become slimy, moldy, and the wrong kind of smelly.
- It lets in light. Because it’s clear, plastic wrap lets in a lot of light, which can oxidize aged cheeses. This destroys their sexy complexities and leads to a nasty, crayon-like flavor.
1. If you’re buying cheese that was stored in plastic, check the date first.
2. Slip off that plastic wrap as soon as you get home.
3. Wrap your cheese in specialty cheese paper, or else parchment paper and a ziplock.
4. If you find mold on your cheese, just scrape it off.
The Shelf Life of Cheese
- Fresh Cheeses, like ricotta: 1-3 days
Because they’re so fresh, these cheeses are best consumed as soon as possible after opening the package, otherwise they’ll get sour. The exception here is feta stored in a brine, which stays preserved for several months thanks to that salty bath.
- Bloomy-Rind Cheeses, like brie: 5-10 days
The ripeness of these cheeses determines their shelf life. Intact wheels of brie will continue to ripen until you cut the rind, after which it starts to deteriorate. If it’s a young wheel, you might have an extra week. If it’s close to the expiration date, eat it up.
- Washed-Rind Cheeses, like Taleggio: 1-2 weeks
The shelf life of stinky washies really depends on how much moisture is in the cheese. Squishy boys, like Époisse, have a lot of moisture, so they’ll go bad more quickly. Firm washies have less, so they’ll last longer.
- Aged Cheeses, like Gruyère: 3-6 weeks
The harder the cheese, the more durable it is. I’ve even kept big wedges of Parmigiano in my fridge for a couple of months, and they’ve survived virtually unharmed. Still, their flavors will dull with time, so the sooner you eat them the better. Just check for mold ever week or so.
- Blue Cheeses, like Stilton: 1-2 weeks
Like the previously mentioned varieties, the shelf life of blue cheese depends on its texture. Soft ones will last about a week, while firmer ones will keep longer.
This post was not sponsored by any brand or company, and all opinions expressed herein are my own. I do, however, work as a digital marketing consultant and content creator for Formaticum. I truly believe in their products and highly recommend that everyone try them for all their cheese storage needs. If you click on any of the above links and make a purchase of Formaticum on Amazon, I will get a commission on it. Consider it a donation to the Cheese Church!
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