Cheese lovers have been storing their favourite dairy product incorrectly, according to an expert from Yarra Valley Cheese. The key to keeping cheese fresh for longer lies in the wrapping material and fridge placement.
The expert advises against using cling film, as it causes cheese to sweat and creates a humid environment that encourages mould. Similarly, reusing the original packaging is discouraged because it can harbour bacteria. Instead, baking paper or waxed cheese paper is recommended for wrapping most cheeses.
For firmer cheeses, a snug wrap in baking paper prevents drying out, while soft or washed rind varieties should be wrapped more loosely. Blue cheeses also need firm wrapping. All wrapped cheeses should then be placed in a sealed plastic container lined with dampened paper towel or cloth to control humidity and prevent drying.
Marinated cheeses like mozzarella and soft cheeses such as brie should remain in their original brine or oil packaging. These cheeses are best stored at the back or bottom shelf of the fridge, where it is coldest, to maintain freshness due to their high moisture content.
