How to Store Your Cheese
You just ate a bit of the cheese you brought home from the store. But what do you do with the rest?
First thing to know is, your cheese is ALIVE! Not like a scary monster, but essentially it does need to breathe. That’s why wrapping that leftover piece in plastic cling wrap is not such a great idea. You don’t want to suffocate it.
The best thing to do is wrap it in Formaticum paper, wax or parchment paper (wax paper is cheapest, so that’s what I use). Then you can actually put some plastic wrap over it OR put it in a plastic tub with a lid. That way it is wrapped to keep it moist but also has air to breathe. This method works for both hard and soft cheeses. Then pop it in the vegetable drawer (the veggies provide a little moisture).
If your cheese starts to seem a bit dry, wrap it in a damp cloth (a clean one!) and place in a plastic tub. And if it’s too moist, then it just needs a bit more air.
Keep stinky or blue cheeses wrapped and stored separately.
And, of course, if you have a fresh cheese like cottage cheese or cream cheese, leave it in the tub you bought it in, and re-seal it.
If it’s a fresh mozzarella, change the water in it every couple of days.
The main thing to remember is to buy only as much cheese as you can eat in a week. Once cheese is cut into, like a wedge or a slice, it’s exposed to other bacteria in your fridge or air, and begins to degrade. So buy less, and eat more!
Next Blog: What to do about Cheese Mold