Cheese Storage Tips: Keep Your Cheese Fresh and Tasty

Got a block of cheddar or a wheel of brie and wonder how long it will stay good? Storing cheese isn’t rocket science, but a few easy habits can make a big difference. Below you’ll find straight‑forward advice you can start using today, whether you keep cheese in the fridge, freezer, or on the counter.

Basic Rules for Storing Cheese

First off, temperature matters. Most cheeses love a cool, stable environment around 35‑45°F (2‑7°C). That means the main part of your fridge, not the door where the temperature swings. Keep cheese in its original packaging if it’s still sealed, but once opened, replace that plastic wrap with parchment paper or cheese paper. These materials let the cheese breathe while keeping excess moisture out.

Don’t wrap cheese directly in airtight plastic unless you’re freezing it. Plastic traps moisture, which can cause mold to grow faster. Instead, use a double layer: parchment paper wrapped tightly, then a loose layer of foil or a zip‑lock bag to protect against strong odors. This combo works for semi‑hard, hard, and soft cheeses alike.

Another quick tip: store cheese in the cheese drawer or a dedicated container. The drawer usually stays a bit more humid than the rest of the fridge, which helps prevent the cheese from drying out. If you don’t have a drawer, a small, shallow container with a damp paper towel at the bottom does the trick.

Special Tips for Different Cheese Types

Hard cheeses (cheddar, parmesan, gouda) can handle a little extra time out of the fridge, but they still do best chilled. After cutting a piece, wrap the remaining block in parchment and then foil. If you see a small dry spot, simply trim it off – the rest is fine.

Soft cheeses (brie, camembert, feta) are more delicate. Keep them in their original box or a small airtight container, and place a piece of parchment inside to absorb excess moisture. They should be eaten within a week of opening for best texture.

Blue cheeses love a bit of air, so a loose wrap of cheese paper works well. Store them on the lower shelf where the temperature is most stable. If you notice a thin layer of mold on the surface (different from the blue veins), just scrape it off.

Freezing cheese is an option for cooking but not for eating straight. Grate or crumble hard cheese, pack it in a freezer‑safe bag, and use it within three months. Soft cheeses don’t freeze well – they become crumbly and lose flavor.

Finally, practice good hygiene. Always use clean knives and cut boards, and never reuse the same slice of cheese for different dishes. This cuts cross‑contamination and keeps unwanted bacteria at bay.

Keep these simple steps in mind, and your cheese will stay flavorful longer. Good cheese storage not only saves money but also makes every bite more enjoyable. Happy cheese keeping!