Got a block of cheddar, a wedge of brie, or a slab of blue? Storing cheese the right way makes a huge difference in taste and safety. The basic rule is simple: keep cheese cool, keep it moist, and keep it away from strong odors. In this guide you’ll get practical advice you can use right now, whether you have a fancy cheese drawer or just a spot in the fridge.
Most cheese loves a temperature between 35°F and 45°F (2°C‑7°C). If your fridge is set colder than that, the cheese can dry out fast. Use the crisper drawer or a dedicated cheese compartment if you have one – they tend to stay a bit warmer than the main fridge shelf. For soft cheeses like camembert, aim for the higher end of the range; hard cheeses can handle the cooler side. If you notice condensation inside the wrap, it’s a sign the temperature is right and the cheese stays moist.
Never seal cheese in airtight plastic for long periods. The rind needs to breathe, or it will get slimy. Instead, use cheese paper, parchment, or a clean kitchen towel. Fold the paper loosely around the cheese and then place it in a partially sealed container or a zip‑lock bag with a few holes. This combo keeps humidity in but lets excess moisture escape. For pre‑sliced cheese, stack the slices with a sheet of wax paper between each layer – that stops them from sticking together.
Don’t forget the power of a cheese board. If you plan to eat cheese the same day, a board in the fridge works fine. Just cover it with a loose foil tent so the cheese isn’t exposed to dry air. And always store strong‑smelling cheeses (like gorgonzola) away from milder ones – the aromas travel easily and can change the flavor of other cheeses.
How long will your cheese last? Hard cheeses (parmesan, cheddar) can stay good for months if wrapped properly. Soft cheeses (brie, goat cheese) usually keep for 1‑2 weeks. If you see mold that isn’t part of the cheese’s natural rind, cut off at least an inch around it and keep the rest. When in doubt, trust your nose – a sour or off smell means it’s time to toss it.
Quick checklist: set fridge to 35‑45°F, use breathable wrap, store in a drawer or crisper, keep strong cheeses separate, and check regularly for mold or dryness. Follow these steps and you’ll enjoy cheese that tastes just as fresh as the day you bought it.
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