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Storing Cheese at Home

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Hey everyone,

I tend to buy a lot of Marble Cheese. I like to kinda have a few slices here and there along with some sausage, crackers .etc

But everytime I open the box I store my cheese in, it seems to always have these small white dots around the cheese. It starts happening pretty much right after I open the plastic seal around the cheese. I remember reading something online about it being the fat changing (early stages of molding apparently) and that it's ok to eat if you cut some of it off. It grows ALL over the long block of cheese and it's a pain to cut all the sides...

The way I store my cheese is to cut it up small enough to fit a lunch box container and then putting it in the cheese section of my fridge. seems to be the section that gets the least amount of moisture.

So i'm wondering am I storing my cheese wrong?
what is the proper way to store cheese?
Any tips on how to prevent these white spots from showing up?
Maybe quicker way to remove them off the cheese rather than cutting a chunk of cheese away?

Thanks in advance to everyone!

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  1. This post might get better responses if moved to the Cheese board (it's currently on the Ontario board). I'd like to know more about how to store different cheese types, as well... always a mystery to me. When I buy cheese, my method is to eat as much as possible, as quickly as possible, before it starts looking, feeling, or smelling weird. But most cheeses I usually wrap loosely in wax or parchment paper, then stick it in a plastic ziploc baggie and leave it in the cheese drawer of the fridge. That probably isn't the proper way, though.

    1 Reply
    1. re: calmossimo

      As far as I know, the way you are wrapping cheese: paper and then ziplock, is the proper way. Keeping it in plastic is what is causing the sweating. I'm not sure those white dots are the beginning of mould. If they are fuzzy that's a different story.

    2. Marble Cheese is a cheddar marbled in white and "yellow" so I'm hoping the white dots you are referring to aren't in fact part of the marbling.

      Since the launch of the Cheese board, I've purchased a good deal of samplers and wedges. My local cheese shop guy recommended I use Reynolds Wrap Non Stick Pan Lining Paper (one side parchment/one side foil) to store my purchases. I place the cheese on the parchment side and fold the foil side closed. This creates a nice snug fit around the cheese. I have been using this method for a few months or so and it has eliminated spoilage, cross odors in my frig and it's easy. No need for plastic containers, no hassles.

      http://www.reynoldskitchens.com/produ...

      A tad more expensive than traditional parchment paper with the added bonus of a foil fit.

      If anyone has alternative suggestions, I'd love to hear about them. This dilemma applies to any type of cheese.

      1. Thanks to the guys who gave their replies =) Yes I think it's a bit fuzzy like but the dots are incredibly small and does seem like it's the early stages of molding. it kinda... crumbles off when I touch it.

        @ HillJ, is it possible to use parchment paper and than use tin foil over buying that product?

        @Calmossimo I do the same. eat as much and as soon as possible although I hate that.

        @ Dubchild Thanks for the paper bag tip.

        I think i'm gona try all 3 metods and see which one holds the best results. If anyone else has the proper or a tip they wanna give that would be great.

        I'm still looking for a tip to remove the little white dots easier. Maybe something like.... A Cloth and lemon juice and it rubs right off or something(totally just making this up).

        2 Replies
        1. re: ShinjiCook

          Sure, I see no reason why using both wraps wouldn't work.

          1. re: ShinjiCook

            "Fat changing" is not the "early stages of molding." Mold is caused by mold, which is a separate organism that is contaminating your cheese.

            I'm not familiar with this cheese, but small white dots on cheese are often caused by various naturally occurring compounds forming crystals in the cheese as it ages.They become more visible after the cheese is unwrapped because the surface dries out and darkens a little. These crystals are not harmful, and most cheese lovers love the little crunch from the crystals.

            You could take the cheese to your cheese monger and ask him to look at the dots and advise you. If you really think it's mold, then I find the best way to removed it is with a vegetable peeler, which will shave off just a thin layer of the surface.

          2. Hi,

            I don't mean to dismiss your attempts to solve the problem, but one way to eliminate it is to only buy what you need for a few days. I can't tell from your post, but how much cheese are you buying at once, and how long are you storing it?