Once again these tips for storing cheese are not hard and fast rules but we find that if they are followed both you and your cheese will remain happy for a longer period of time. So here we go.
1) Each time a cheese is used it should be wrapped in a new sheet of wrapping material. This is one rule that you should always try to follow.
2) Hard, semi-hard, soft, and semi-soft cheeses should be loosely wrapped in waxed paper then covered with plastic wrap or aluminum foil. Cheeses like Parmigiano Reggiano, Hirtenkase, Manchego etc. should be rubbed with a light coating of olive oil to help prohibit the growth of mold and then wrapped. With these cheeses any mold that does appear can just be scraped off.
3) Soft ripened cheese with bloomy rinds such as Brie and Camembert. Fresh goat cheese and triple cremes like Briliat Savarin can be wrapped in plastic wrap or cover it with cheesecloth so it can breathe.
4) For blue cheese you will get good results by wrapping it in aluminum foil then putting it in a plastic zip-lock bag and placing it in the vegetable bin of your refrigerator. This process will also limit the possible transfer of blue cheese molds to your other cheeses or your food.
5 Write the type of cheese and the date it was purchased on the wrapping material.
6) Any cheese that is wrapped in plastic wrap should be opened and allowed to breathe every few days. Once opened you are more likely to eat some so this is a good policy for all cheese lovers!
Plastic wrap has been frowned upon as a method of cheese storage by some purists but we have found it to be a safe and versatile tool if used properly.
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1) Each time a cheese is used it should be wrapped in a new sheet of wrapping material. This is one rule that you should always try to follow.
2) Hard, semi-hard, soft, and semi-soft cheeses should be loosely wrapped in waxed paper then covered with plastic wrap or aluminum foil. Cheeses like Parmigiano Reggiano, Hirtenkase, Manchego etc. should be rubbed with a light coating of olive oil to help prohibit the growth of mold and then wrapped. With these cheeses any mold that does appear can just be scraped off.
3) Soft ripened cheese with bloomy rinds such as Brie and Camembert. Fresh goat cheese and triple cremes like Briliat Savarin can be wrapped in plastic wrap or cover it with cheesecloth so it can breathe.
4) For blue cheese you will get good results by wrapping it in aluminum foil then putting it in a plastic zip-lock bag and placing it in the vegetable bin of your refrigerator. This process will also limit the possible transfer of blue cheese molds to your other cheeses or your food.
5 Write the type of cheese and the date it was purchased on the wrapping material.
6) Any cheese that is wrapped in plastic wrap should be opened and allowed to breathe every few days. Once opened you are more likely to eat some so this is a good policy for all cheese lovers!
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