I love cheese. All of them. I always have a stack of them in my fridge. Like most people, I usually wrap them in plastic wrap or resealable plastic bag. Well, it turns out, there is a better approach to store cheese. Let’s take a look at some of them because they make a lot of sense.
According to Adam Brock, the director of food quality for Dairy Farmers of Wisconsin, you should keep your cheese away from other foods in a separate drawer. The reason is cheese can easily absorb flavors from surrounded items in your fridge. You could use a vegetable crisper to store cheese if you don’t have a designated drawer for it.
Looks like I’ve been doing it wrong. Experts recommend using cheese paper, which allows it to breath while also blocking outside aromas. You could also use wax or parchment paper for wrapping and put it in a partially sealed plastic bag. If you plan to store your cheese for a longer period and want to get the most out of it, then you’ll want to rewrap it each time you open it.
If you are into pungent cheeses (blue cheeses, etc.), you may want to store them separately in their own container in your fridge. Stinky cheeses need more oxygen and space. Keeping them separately also prevent their strong flavor from spreading everywhere.
I wasn’t totally wrong after all. You can store shredded cheese in plastic bags. Just make sure you squeeze as much air out as possible.
Now, I’ve seen a lot of people online asking about storing cheeses in the freezer. You should avoid that. Practice buying cheese you would consume within its shelf life. Hard and firm cheeses like parm and swiss could be frozen and defrosted. But it’s not recommended. Freezing cheeses can change their texture and make them unpleasant to eat. Instead, you could use them as an ingredient for cooking.