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cheese storage guide
- temperature
- store cheese at +2 to +8°c
- hard cheeses: +4 to +6°c
- soft cheeses: +2 to +4°c
- packaging
- use parchment or wax paper
- avoid plastic bags to prevent moisture buildup
- humidity control
- maintain moderate humidity
- for soft cheese: store in an airtight container with a sugar cube or damp cloth
- separate storage
- keep cheese away from strong-smelling foods
- store blue cheese separately to prevent mold spread
- shelf life
- fresh cheese (ricotta, mozzarella): 3–7 days
- soft cheese (brie, camembert): up to 2 weeks
- semi-hard cheese (gouda, cheddar): 2–4 weeks
- hard cheese (parmesan, gruyère): 1–3 months
- serving
- take cheese out 30–60 minutes before serving for better flavor
- use a clean knife to avoid mixing flavors
- if mold appears
- hard/semi-hard cheese: cut off 1–2 cm around the mold, rewrap in fresh paper, and store in the fridge
- soft/fresh cheese: discard if mold appears (it can penetrate inside)
- blue cheese: discard if mold changes color or smells bad
- if cheese is still usable but aging: grate it, store in airtight bags, and freeze for up to 3 months