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How do you store your blocks of cheese?

I tried doing a search on this to no avail.

I was just wondering how you CHers store your blocks of cheese? I've been doing the whole wrap in paper towel thing. Is that the best way? The cheeses I have in mind are just the typical cheddar, mozzarella, and parmegiano.

The method I'm doing dries out the ends of the cheeses. Was wondering if there's any way to keep it so that the cheese doesn't dry out.

Would love some input! Thanks!

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  1. Zip-locks! I haven't had a problem storing cheese this way.

    1. I wrap in a paper towel, then a zipper bag. Without the towel, the cheese molds faster, IME.

      1. I wrap dry cheese in butcher paper and soft cheese in cheese cloth.

        1. I usually wrap in plastic wrap and then in a ziploc bag.

          Also, I try to leave it in its orginally packaging and not touch the cheese, one tip I have picked up is to not touch the cheese; as the bacteria on our hands is what would get on the cheese and cause mold.

          1 Reply
          1. re: JulesLP

            I just took a half-block of Trader Joe's English cheddar with caramelized onion out of the plastic and cut off the mold. The ONLY place the mold grew was where the original wrapping was undisturbed. Rewrapped in paper towel and ziploc.

          2. I store it "In my Belly". Sorry, made myself laugh. I do like some of the others have said, try and keep it in the original wrapper and then in a ziplock with as much air out. Different cheeses last different lenghts....I get hunks of parm that last a month or more, close to two months.

            1. Great question. Air is the enemy …right? I got some good advise a while back from my cheese monger. He said replace the plastic wrap ever time you use the cheese. I have been doing this for 20 years and have had good success. The OP mentioned three cheeses, all having a different shelf life. Mozzarella is a fresh style cheese with no aging. (Short shelf life) Parmegiano is aged , how long depends on who made it. (Long shelf life) Cheddar is aged for only weeks in this country but can be aged for many months (Medium shelf life) There, my two cents.

              1. Most cheesemongers recommend not buying cheese in large quantities.

                From Formaggio Kitchen, a very respected monger:

                Caring for your Cheese
                When you buy cheese in our store or on our website, we wrap it in a lined paper that we import from France that is designed for cheese. Ideally, we recommend using a clean wrap of this paper if you have any cheese left over from your meal. However, in a pinch we've found that wax paper (best for softer cheeses) or aluminum foil (best for firm to hard cheeses), work quite well.

                We choose not to store cheese in plastic wrap because we find that imparts an unpleasant chemical taste if left in contact with the cheese. Depending on the cheese and the condition of your refrigerator (humid or dry), you may want to overwrap the waxed paper with plastic wrap to avoid the plastic wrap contacting the cheese, while preserving moisture. If you must wrap in plastic wrap, after opening the cheese, be sure to clean the cut surface of the cheese by giving it a light scraping with the edge of a knife to remove the contacted area.

                Store your cheese, tightly wrapped, in an area of higher humidity such as the meat or vegetable drawer and away from drafts. Most of the cheeses will keep for several days to several weeks if properly stored (aged, hard cheeses will last longer than fresh, soft ones). Any cheese will grow white, blue, yellow or black mold over time. These molds are natural and harmless to most except those who are immunocompromised. However these molds can add flavors of sharpness or bitterness so we recommend scraping the mold from the surface of the cheese.

                1. foil, it lasts so much longer in foil than in plastic without spoiling.

                    1. For short term storage, like within a few weeks, I use Cheese Paper. you can find it at Sur la Table.
                      Any longer I use the foodsaver and or freeze it.

                      1. Hey thanks for your suggestions guys!

                        1. I like to use Tupperware containers or similar. I found that I need to air the cheese (leave the lid off) for several hours or overnight in the refrigerator then cover. Sometimes, if I've sliced or grated a large amount of cheese with the food processor, it will need to be aired a second time if the condensation starts to build on the lid/sides.

                          1. Wax paper, in the form of sandwich wraps covered with heavy-duty aluminum foil, then into a zip loc or two depending on the strength of the cheese. If you buy very large quantities of something exotic, for example, see if store can cryopac it, then lasts forever.