Are you tired of throwing away hardened or mouldy cheese? That precious block of cheddar or wedge of stilton deserves better treatment, and we've uncovered the professional secrets to keeping your cheese perfectly fresh and flavourful for weeks longer.
The Golden Rule: Banish the Plastic!
The single biggest mistake most cheese lovers make is storing cheese in its original plastic wrap. This suffocates the cheese, trapping moisture and creating a breeding ground for bacteria that leads to spoilage and unpleasant flavours.
"Cheese is a living, breathing product," explain dairy experts. "It needs to breathe, just like we do. Wrapping it in plastic is like putting it in a plastic bag - it will sweat and deteriorate quickly."
Your New Best Friend: Greaseproof Paper
The ideal solution is simpler than you might think. Professional cheesemongers swear by greaseproof or waxed paper, followed by a loose wrapping of foil.
- Step 1: Wrap your cheese snugly in greaseproof paper. This allows the cheese to breathe while protecting it.
- Step 2: Loosely wrap the paper-covered cheese in aluminium foil. This provides an extra layer of protection without suffocating the dairy.
- Step 3: Store in the vegetable drawer of your fridge, where the temperature is most consistent.
Why This Method Works Wonders
This clever double-wrapping technique creates the perfect microclimate for your cheese. The paper absorbs excess moisture while allowing the cheese to breathe, and the foil protects it from absorbing other fridge odours. The result? Cheese that maintains its perfect texture and develops flavour rather than deteriorating.
Extra Pro Tips for Cheese Perfection
- Bring cheese to room temperature before serving - about 30 minutes out of the fridge allows the full flavour profile to shine.
- Use a clean knife each time you cut cheese to prevent cross-contamination and mould spread.
- For blue cheeses, wrap them separately to prevent their mould from affecting other cheeses.
- Hard cheeses like parmesan can be grated and frozen for cooking, while softer cheeses are best consumed fresh.
By following these simple but effective storage methods, you can say goodbye to wasted cheese and hello to perfectly preserved, flavourful dairy that will elevate every cheeseboard and sandwich. Your taste buds - and your wallet - will thank you!
