Best way to store cheese?

dekaspace

If I put it into the fridge for more than a few days it goes rock solid even when sealed, if I freeze it its pretty much the same.

I heard before about putting it in a plastic container you can seal but is that the best?

HappyMJ

dekaspace wrote: »

If I put it into the fridge for more than a few days it goes rock solid even when sealed, if I freeze it its pretty much the same.

I heard before about putting it in a plastic container you can seal but is that the best?

Wrap it in plastic then put in fridge...never seems to go hard then.

It goes hard when it's exposed to air.

NewShadow

It really depends on the cheese.

Hard cheeses (Parmigiano-Reggiano, aged Gouda): First wrap in wax paper, then clingfilm.

Semi-hard cheeses (Cheddar, Swiss, Gruyere): Wrap in clingfilm.

Blue cheeses (Gorgonzola, Roquefort): Wrap in clingfilm.

Soft, semi-soft, and stinky cheeses (Goat, Camembert, Brie): Store in a tupperware.

Fresh cheeses in water (mozzarella or Feta): Leave the cheese in the original packaging, changing the water every couple of days (a tablespoon of salt in a cup of water).

The best place in the fridge is in the veg draw where it's cool, but stable.

milasavesmoney

^^^What NewShadow said^^^

Two more tips. I grate Parmesan and freeze it in a tupperwear type container. It's so handy to grab a handful or so out of the container as I start to cook. By the time it ready for the Parma, it's thawed and melts a bit into your hot food or is nice sprinkled on salads.
Also, I rub a bit of olive oil on the end of cut cheese and that helps it not dry out.

dekaspace

I have a feeling my fridge is too cold for it, but as I often leave it a week or two worried about it going off.

It doesn't seem to matter if its chedder, wensleydale (but thats not as bad) or whatever it goes hard as a rock even if its sealed, that being said a lot of it is pre cut cheese that is put in tight cling film rather than factory sealed i.e from cheese counter.

I generally prefer that cheap white or yellow cheddar.

[Deleted User]

For 'really' smelly cheeses my daughter found me a French cheese container that has a carbon filter in the lid so the cheeses can be unwrapped from their original packaging and stored in the container but NOT make the fridge a no go area needing a gas mask. It works very well.

We have a friend in France whose cousin makes VERY pungent cheese and she keeps them in a small 'cheese mesh cage' on the balcony outside (in the shade of course) it's a well known thing in the part of France she lives in and they mature and develop a good crust and an extremely good flavour too!

FairyPrincessk

I think the pre-sliced cheese is more likely to go hard no matter what you wrap it in. Blocks tend to last longer because it takes them longer to dry out. Even if the edge goes hard you can slice that off and still have the rest of the block. Is it possible for you to switch to blocks of cheese?

DigForVictory

Our family policy is to store cheese inside the children.

It's trickier to cook with, but if we move really quickly, we can just cook with it.

Leaving it in the fridge (or indeed anywhere semi-public) intending to use it later just does not work for us.

[Deleted User]

I wrap mine in foil after taking it from the plastic wrap

suki1964

If it's going hard and dry , air is getting to it

Every time you use it, wrap it tightly in fresh film making sure it's stretched tight. Film gets greasy and becomes loose after a while

pogofish

In your stomach is by far the best place IME!