That's a lot of cheese, yes! If you're a cheese fan, chances are there's cheese in the fridge all the time. Most cheeses (from firm parmesan to soft brie) can be stored by wrapping them in paper and plastic. For softer, creamier cheeses such as goat cheese or new, melted mozzarella, store them in a sealed container.
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Method 1 of 2: Wrapping the Cheese
Step 1. Remove the cheese from its original plastic packaging
Leaving the vacuum-sealed cheese in its original plastic wrap is a bad idea. The wrap will compress the cheese and give it a plastic scent. Unwrap and carefully remove the cheese for storage elsewhere.
- Sniff or taste the cheese. If there is a chemical taste, use a knife to scrape the top layer off the entire surface of the cheese. This method can be used to remove parts that have been affected by plastic packaging.
- If you bought cheese from a deli or cheese specialty store and the cheese was wrapped in wax paper or cheese paper, skip this step.
Step 2. Wrap the cheese in cheese paper, wax paper, or parchment paper
Tear off a piece of paper and lay it on the table. Place the unwrapped cheese in the middle. Fold the paper around the cheese, pressing the crease so the paper covers the cheese evenly. Make sure all parts are tightly closed.
- The standard for measuring the required paper width is to cut a sheet of paper 2x wide and 3x the length of the cheese.
- For added protection, apply tape so the paper doesn't open.
- Cheese paper costs more. If you're on a tight budget, opt for wax paper or parchment for the same results at a lower price.
Step 3. Label the cheese with the name of the type and date of purchase
Use a permanent marker to write directly on the wrapping paper or on the label attached to it. Write down the type of cheese (cheddar, Swiss, etc.) and when it was purchased. This data is especially important if there are many types of cheese in the refrigerator so you don't have to open the wrapper to find out what's inside.
- Sticker labels can double as tape to keep the cheese wrapping paper from opening.
- Writing the date will help you know when the cheese is expired or should be thrown away.
Step 4. Wrap the cheese that has been packaged in paper with plastic
Add a layer of plastic wrap for extra protection so the cheese doesn't absorb the smell of the refrigerator. Place the wrapped and labeled cheese on a plastic sheet, then wrap it up. Do not let any part of the paper open.
- If you don't have plastic wrap, just use a sealed plastic bag. Place the wrapped cheese in a sealed plastic bag and only half cover it.
- Never wrap cheese in plastic straight away. This method can make bacteria breed more because it is wrapped too tightly and makes the cheese absorb the aroma and chemicals from the plastic.
Step 5. Put the cheese in a drawer in the refrigerator to store for up to 1 month
It doesn't matter which drawer, as long as it's a drawer and not a shelf. The drawer is warmer and has higher humidity so the cheese won't dry out. After about eight days or if you smell an odor, throw the cheese away. Harder cheeses will last longer than softer ones.
- If there's a little bit of mildew growing on the cheese, that's fine. Use a knife and just cut about 2.5 cm around the mushrooms and the rest of the cheese is still edible. This applies unless there is an unpleasant odor or if the fungus is dark gray-black in color.
- Use a large plastic or glass container to store the wrapped cheese if there is no room in the refrigerator drawer. Close tightly.
- Do not place cheese near strong-smelling foods such as melons or onions. Strong odors will affect the aroma of the cheese.
Method 2 of 2: Storing Cheese in a Container
Step 1. Transfer the softened cheese to an airtight container, if necessary
You'll need a plastic or glass container that's completely airtight to retain moisture and prevent the brine from evaporating. If the original container is tight enough, you don't have to move the cheese. However, if the container cannot be closed after opening, transfer the cheese to a completely airtight container.
- If you move it to a new location, label the container with a permanent marker or sticker. Write down the type of cheese and the date of purchase so you know how long the cheese can be stored.
- When the cheese is transferred, also include the original liquid that was in it. Do not dry the cheese.
Step 2. Store the cheese in the refrigerator drawer for up to two weeks
Fridge drawers have a more consistent temperature and humidity so the cheese won't be too cold or too dry. The best drawer for storing cheese is the one closest to the bottom of the refrigerator. Ideally, the refrigerator temperature should be set around 2-7 °C for storing cheese.
- If you're having a hard time processing cheese before it's expired, buy a smaller quantity next time.
- Discard the cheese if it is moldy or smells bad. Mold on soft cheese is a sign that the cheese is no longer safe to eat.
Step 3. Change the salt water only if it has been contaminated with a dirty spoon or hands
Contrary to popular belief, you don't really need to replace the brine if you just use clean utensils to pick up the cheese. However, if you dip a dirty utensil or finger in salt water, change the water immediately. Remove the old salt water with cheesecloth or strain it over the sink. After that, refill the container with new salt water and seal it tightly before putting it back in the refrigerator.
- Make your own brine by dissolving 1 tablespoon (15 ml) of salt in 3 cups (700 ml) of water.
- Stronger brine will preserve the cheese longer. But remember, the more salt in the water, the saltier the cheese will taste.
- Do not replace salt water with fresh water. Fresh water will dissolve the flavor of the cheese and make it go stale faster.
