Cheese lovers often find mould forming on their favourite blocks too quickly, but waste experts have revealed a simple storage hack to keep it fresh longer. According to NRC Business Waste, the key lies in swapping clingfilm for parchment paper.
Wrapping cheese in plastic or clingfilm traps moisture, creating a breeding ground for bacteria and mould, especially for softer varieties like Havarti, mozzarella, and Gouda, which have high water content. The experts recommend using parchment paper for block cheeses such as cheddar or parmesan, as it allows the cheese to breathe while protecting it from moisture.
To use this method, wrap the cheese in parchment paper, secure it with tape, and note the opening date. This not only reduces mould but also maintains the cheese's texture. For soft cheeses like brie, camembert, and ricotta, remove any foil or film after opening and replace it with tight clingfilm to create an airtight seal.
If you have excess cheese, freezing is an option. Grate the cheese first, as it freezes better and retains its texture once defrosted. Store the grated cheese in a zip-lock bag to keep it airtight, ready for cooking or sprinkling on dishes.
