Today we are excited to share our guide on the best way to store cheese. Why are you excited you might ask? Well, because we live in Wisconsin, and it is the top producing Cheese state. Believe me, we eat a lot of cheese.
In fact, did you know that Plymouth, Wisconsin is known as the Cheese Capital of the World? It produces about 14 percent of the cheese consumed in the United States.
Cheese is a beloved food that comes in a wide variety of textures, flavors, and forms. Properly storing and serving cheese can enhance its taste and extend its shelf life.
This guide will walk you through the best practices for handling different types of cheese, ensuring you get the most out of every bite.
Store Cheese: Best Practices for Different Types
1. Soft Cheeses
- Examples: Brie, Camembert, Cream Cheese, Goat Cheese
- Storage Tips. Soft cheeses have high moisture content, making them more prone to spoilage. Wrap them in parchment paper or wax paper, then place them in an airtight container. This allows the cheese to breathe while keeping excess moisture at bay, preventing mold growth.
- Storage Location. Store soft cheeses in the cheese drawer or crisper drawer of your refrigerator, where the temperature is consistent and cool.
- Shelf Life. Soft cheeses typically last about a week after opening. Fresh cheeses like mozzarella or ricotta should be consumed within a few days.
2. Semi-Hard and Semi-Soft Cheeses
- Examples. Gouda, Havarti, Monterey Jack, Blue Cheese
- Storage Tips. Semi-hard and semi-soft cheeses need to be protected from drying out. Wrap them in specialty cheese paper, butcher paper, or wax paper. You can also use a plastic sealable bag or plastic wrap, but avoid direct contact with the cheese to prevent excess moisture.
- Storage Location. These cheeses do well in the cheese drawer or produce drawer. Keep them away from strong-smelling foods, as cheese can absorb odors.
- Shelf Life. Semi-hard and semi-soft cheeses can last for a couple of weeks when stored properly. Blue cheese, being a living thing with active mold cultures, can last even longer if stored correctly.
3. Hard Cheeses
- Examples. Cheddar, Parmesan, Pecorino Romano, Aged Gouda
- Storage Tips. Hard cheeses have lower moisture content, allowing them to last longer. Wrap them in wax paper or parchment paper, then place them in an airtight container or wrap them in aluminum foil. This helps prevent the cheese from drying out while allowing it to breathe.
- Storage Location. Store hard cheeses in the back of the fridge, where the temperature is most consistent. The cheese drawer is also a good place.
- Shelf Life. Hard cheeses can last several weeks or even months if stored properly. If mold appears on the surface, simply cut it away with a margin of about 1 inch around and below the mold, and the rest of the cheese is safe to eat.
4. Fresh Cheeses
- Examples. Ricotta, Fresh Mozzarella, Burrata, Cottage Cheese
- Storage Tips. Fresh cheeses have a very short shelf life and should be stored in their original packaging or transferred to an airtight container. Keep them submerged in their brine or liquid if applicable, as this helps maintain freshness.
- Storage Location. Store fresh cheeses in the coldest part of your refrigerator, usually the back of the fridge.
- Shelf Life. Fresh cheeses should be consumed within a few days of opening, as they spoil quickly.
5. Shredded and Pre-Sliced Cheeses
- Examples. Shredded Cheddar, Pre-Sliced Swiss, Shredded Mozzarella
- Storage Tips. Shredded and pre-sliced cheeses are convenient but can dry out quickly. Store them in a zip-top bag or plastic container and consider placing a fresh paper towel inside to absorb excess moisture. Squeeze out as much air as possible before sealing the bag.
- Storage Location. Keep shredded and pre-sliced cheeses in the cheese drawer or crisper drawer to maintain their freshness.
- Shelf Life. These cheeses typically last about a week after opening. Be sure to check for mold or an off smell before using.
What is considered aged cheese?
Aged cheese, also known as “mature cheese,” refers to cheese that has been allowed to mature or age for an extended period, typically several months to several years. During this aging process, the cheese undergoes various biochemical changes, which intensify its flavor, alter its texture, and often make it firmer and crumblier.
Characteristics of Aged Cheese:
Stronger Flavor. The longer the cheese ages, the more pronounced and complex its flavor becomes. This can range from nutty and tangy to sharp and pungent.
Firm Texture. Aged cheeses tend to lose moisture over time, resulting in a firmer, sometimes crumbly texture.
Deeper Color. The color of the cheese may deepen with age, often becoming more yellow or orange in the case of certain cheeses.
Crystals. Some aged cheeses develop small, crunchy crystals of calcium lactate or tyrosine, which add texture and are a sign of proper aging.
Examples of Aged Cheeses:
Cheddar. Cheddar can be aged from a few months to several years. “Mild” cheddar is typically aged for about 2 to 3 months, while “sharp” cheddar is aged for 6 months or longer. “Extra sharp” cheddar may be aged for 1 to 2 years or more.
Parmesan (Parmigiano-Reggiano). This cheese is usually aged for at least 12 months, with some varieties aged for up to 36 months or more. The result is a hard, crumbly texture with a rich, umami flavor.
Gouda. Young Gouda may be aged for a few months, but “aged” Gouda is typically matured for 12 to 36 months, developing a caramel-like sweetness and a firm, crunchy texture.
Gruyère. Aged Gruyère is matured for 6 months to 1 year, during which it develops a dense, compact texture and a complex, slightly sweet, and nutty flavor.
Blue Cheese. Some blue cheeses, like Roquefort or Stilton, are aged for 3 to 6 months, allowing the mold to develop and enhance the flavor.
Aged cheeses are often preferred for their depth of flavor and are commonly used in cooking, grated over dishes, or enjoyed on their own as part of a cheese board.
How to Store This Aged Cheese?
Properly storing aged cheese is essential to preserve its flavor, texture, and overall quality. Here’s how to store aged cheese to ensure it stays fresh and delicious:
Wrapping the Cheese
Use Specialty Cheese Paper or Wax Paper. Aged cheeses need to breathe, so wrap them in specialty cheese paper, wax paper, or parchment paper. These materials allow air to circulate while preventing the cheese from drying out too quickly.
Avoid Plastic Wrap. While plastic wrap is convenient, it traps moisture, which can encourage mold growth and alter the flavor of the cheese. If you must use plastic wrap, first wrap the cheese in wax or parchment paper, then cover it with plastic wrap to protect it from drying out.
Storing in an Airtight Container
Use an Airtight Container. After wrapping the cheese, place it in an airtight container or a cheese storage box. This adds an extra layer of protection against moisture loss and helps maintain a consistent environment.
Avoid Overcrowding. Store each cheese in its own container or section of the fridge to prevent cross-contamination of flavors.
Choosing the Right Location in the Refrigerator
Cheese Drawer or Crisper Drawer. The best place to store aged cheese is in the cheese drawer or crisper drawer of your refrigerator, where the temperature is more consistent and slightly warmer than the rest of the fridge.
Back of the Fridge. If your fridge lacks a dedicated cheese drawer, store the cheese towards the back of the fridge, where it’s coldest and least susceptible to temperature fluctuations.
Maintaining Optimal Conditions
Temperature. Aged cheese should be stored at a consistent temperature of around 35-45°F (1-7°C). Avoid frequent temperature changes, which can lead to moisture loss and spoilage.
Humidity. The humidity in the storage area should be moderate. Too much moisture can encourage mold growth, while too little can dry out the cheese.
Monitoring and Rotating the Cheese
Check Regularly. Regularly inspect the cheese for signs of mold or excessive drying. A little bit of mold on hard cheeses can be cut off, but if the cheese seems overly dry or has an off smell, it may need to be discarded.
Rotate Your Stock. If you have multiple types of cheese, rotate them to ensure that older cheeses are used first. This helps prevent any cheese from going bad before it’s eaten.
Rewrapping and Refreshing
Rewrap as Needed. After each use, rewrap the cheese in fresh paper to maintain its quality. Cheese paper or wax paper can become moist or greasy over time, so refreshing the wrap helps keep the cheese in good condition.
Avoiding Strong Odors
Store Separately. Aged cheeses can absorb strong odors from other foods in the fridge, so it’s best to store them separately from pungent items like onions or garlic.
Special Considerations for Long-Term Storage
Vacuum Sealing. If you plan to store aged cheese for an extended period, consider vacuum sealing it. This can significantly extend its shelf life by reducing exposure to air.
Freezing. While not ideal, some hard-aged cheeses can be frozen for longer storage. Wrap the cheese tightly in plastic wrap, then place it in a zip-top bag or airtight container. Be aware that freezing may alter the texture, making it crumblier when thawed.
By following these steps, you can ensure that your aged cheese remains flavorful and enjoyable for as long as possible. Proper storage not only preserves the quality of the cheese but also enhances its aging process, allowing you to savor its full potential.
Serving Cheese: The Right Way to Enjoy Different Varieties
Bringing Cheese to Room Temperature
Cheese tastes best when served at room temperature, as this allows its flavors to fully develop. Remove the cheese from the refrigerator about 30 minutes to an hour before serving, depending on the type of cheese. Softer cheeses will warm up faster than harder cheeses.
Arranging a Cheese Board
A cheese board is a fantastic way to showcase a variety of cheeses. Here are some tips for creating the perfect cheese board:
Variety. Include a mix of textures and flavors by choosing soft, semi-hard, hard, and blue cheeses.
Accompaniments. Add fruits (like grapes or figs), nuts, honey, cured meats, and crackers to complement the cheese.
Presentation. Arrange the cheeses from mildest to strongest in flavor. Use separate knives for each cheese to avoid mixing flavors.
Serving Size. For a large gathering, plan on serving about 1 ounce of each type of cheese per person.
Handling Leftover Cheese
After your gathering, any leftover cheese should be wrapped and stored properly to maintain its quality:
Soft Cheeses. Wrap in parchment or wax paper and store in an airtight container.
Semi-Hard and Hard Cheeses. Rewrap in fresh paper or use a cheese storage bag.
Shredded Cheese. Store in a zip-top bag with a fresh paper towel to absorb moisture.
Avoiding Common Cheese Storage Mistakes
Plastic Wrap. Avoid wrapping cheese directly in plastic wrap, as it can trap too much moisture and lead to mold growth.
Temperature Fluctuations. Keep cheese in a consistent, cool environment. Avoid storing cheese in the fridge door, where the temperature fluctuates.
Excess Moisture. Always be mindful of excess moisture, as it can lead to faster spoilage. Use fresh paper or cloth to absorb moisture when necessary.
Using Specialty Cheese Tools. Cheese storage bags, cheese domes, and proper knives can make a difference in preserving the quality of your cheese.
Enjoying Cheese to the Fullest
Cheese is a delicious and versatile food that deserves the best care.
Whether you’re a casual cheese lover or a connoisseur with years of experience, proper cheese handling will elevate your cheese experience, reduce food waste, and allow you to savor every bite.
References
WTMJ-TV Milwaukee. My Block: The rural Wisconsin town that became the ‘Cheese Capital of the World’
