Proper storage keeps cheese fresher longer

If your cheese regularly turns up moldy or dried out, you may want to improve your handling techniques. All cheeses are perishable, but careful storage can protect their flavor and prolong their use.

Storing cheese

The best place to store cheese is in the vegetable/fruit bin of the refrigerator. The bin is warmer and more humid, conditions most cheeses prefer.

If the wedge of cheese you buy is wrapped in plastic film and you plan to store it for more than a few days, rewrap it in wax or parchment paper, then place in a self-sealing plastic bag, or wrap a second time using plastic or foil.

If cheese has developed an off-flavor from being stored too long in plastic, trim a thin slice off the exposed surfaces.

Wrap each cheese separately. Double-wrap strong, pungent cheeses to keep their aromas from permeating the refrigerator and other foods. It’s best to place these cheeses in an airtight container.

If a cheese starts to dry out, rewrap in a damp paper towel, followed by foil, and leave it for 24 hours in the refrigerator before using. The cheese will absorb some of the moisture from the towel.

The “sell by” or “best if used by” date on cheese is not always an indication that it cannot be used. If cheese is overly dry, or develops a slimy texture or any off-odors, it’s best to discard it. Hard or wax-coated cheeses (such as cheddar, Edam, Gouda or Swiss) will keep three to six months unopened, three to four weeks opened and two weeks sliced. Very hard cheeses such as Parmesan and Romano will keep even longer. Soft cheese keeps two to three weeks, opened or unopened.

Mold

Molds are used to make certain kinds of cheeses and can be on the surface or inside. Blue-veined cheeses such as Roquefort, Gorgonzola and Stilton are created by the introduction of specific mold spores. Cheeses such as brie and Camembert have white surface molds. The molds used to manufacture these cheeses are safe to eat.

However, discard soft cheeses such as brie and Camembert if they contain gray fuzzy molds that are not a part of the manufacturing process. They may also have bacteria growing along with the mold.

For hard cheeses such as cheddar, Swiss or jack cheese, the U.S. Department of Agriculture recommends that you cut off at least 1 inch around and beneath the mold spots. Molds have branches and roots that are like very thin threads. Keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese. After trimming the mold, re-cover the cheese in fresh wrap or eat it.

Some molds cause allergic reactions and respiratory problems. And a few molds, under the right conditions, produce mycotoxins, poisonous substances that can make people sick.

If you plan to store a large amount of cheese for long periods, dampen a cheesecloth or thin cloth with vinegar, wrap it around the cheese and place in a plastic bag. The vinegar discourages formation of mold.

If a cheese develops mold after a short storage period, there could be mold spores in the container or bin. Remove the bin from the refrigerator, clean it with a chlorine bleach solution and place in the sun to kill the mold spores.

Freezing cheese

Hard cheese tends to become crumbly when frozen, but if it’s shredded first, it works well as a topping or in baked dishes. Use the shredded cheese within three months.