- Dave Feldman Dec 20, 1999 01:38 AM
You buy a nice cheese and serve some of it for dinner that night:
1. How do you wrap it/what do you wrap it with when you put it back in the refrigerator?
2. Does the type of cheese matter in your wrapping/storing strategy?
3. Where do you put it in your refrigerator?
Saran Wrap or the equivalent works pretty well for a couple of days, because it lets the cheese breathe and keeps most of the moisture in. (Dryness is, of course, the worst enemy of cheese.) If you need to keep cheese any longer than that, especially firm cheeses like Parmesan or cheddar, you could always wrap it in a damp paper towel before sticking it in a Baggie or something. Keep cheese in the vegetable crisper, which is usually moist and quite cold. And let everything warm up at room temperature for a couple of hours before serving.
The latest Cooks Illustrated had a sidebar on storing parmesan. In their tests, a ziplock worked as well as anything over a two month period.
For most other cheeses, wax paper seems to work well for me. Just don't buy more than you expect to eat in two or three weeks.