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Storing "Stinky" and Other Cheeses

nofunlatte May 27, 2013 08:03 AM

Okay, I like the smell of strong cheeses, but I don't want the odor wafting through my fridge, being absorbed by incompatible foods. So, I need a little help here. I usually rewrap in parchment or cheese paper, then foil and, if necessary, place in plastic bag. I usually rewrap less "perfumed" cheese as well.

I often buy more cheese than I can use in a few days. I don't have a cheese shop or equivalent nearby (only supermarkets), so I buy cheese that will last me several weeks (and it's usually just me eating the cheese). Please don't suggest that I only buy what I'll eat in a few days--I don't have the time for a 2-hour plus round trip every time I want some unusual or artisanal/farmstead cheeses. So, any help for storing these milky blocks of nirvana would be helpful!

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    HillJ RE: nofunlatte May 27, 2013 09:01 AM

    I agree on all counts (including Please don't suggest that I only buy what I'll eat in a few days--I don't have the time).

    I pretty much do what you're doing though. Wrap, foil, parchment but instead of a plastic bag I use a hard plastic container for frig storage. I like the style that have the folded snap sides (Costco). If that doesn't do it...the cheese needs its own cold box!

    4 Replies
    1. re: HillJ
      nofunlatte RE: HillJ May 27, 2013 06:47 PM

      In my fantasy life, I do have a cheese-only fridge!

      1. re: nofunlatte
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        HillJ RE: nofunlatte May 27, 2013 06:53 PM

        In my fantasy life, I have a cheese cave :)

        1. re: HillJ
          Delucacheesemonger RE: HillJ May 29, 2013 01:25 PM

          Had just that when lived in a very old home outside of Philadelphia, both cheese and wine, each separate.

          1. re: Delucacheesemonger
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            HillJ RE: Delucacheesemonger May 29, 2013 05:10 PM

            Very cool, D.

            With such accommodations, I'd be punch drunk and probably unproductive...but no doubt happy as all get out.

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      small h RE: nofunlatte May 27, 2013 05:19 PM

      I wrap strong-smelling cheeses in wax paper and store them in a glass jar. I have no idea if this is the right thing to do or not, but it works for me. I've tried ziplocs & tupperware, but cheese stink seems to power right through plastic.

      4 Replies
      1. re: small h
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        HillJ RE: small h May 27, 2013 05:21 PM

        I've never tried a glass jar. I will give that a try next time this comes up for me. Thanks small h.

        1. re: HillJ
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          small h RE: HillJ May 29, 2013 07:14 PM

          You're welcome. Hope it works for you, too.

        2. re: small h
          nofunlatte RE: small h May 27, 2013 06:47 PM

          Never thought about a glass jar. I'll have to give it a try.

          1. re: small h
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            Luise37 RE: small h May 30, 2013 03:05 PM

            I, too, found the glass jar did the trick. I first wrap the cheese. The wrapped cheese goes into the jar, screw on the jar lid and into the refrigerator.

          2. meatnveg RE: nofunlatte May 27, 2013 07:11 PM

            i've always had success with a 3 step cover.
            First wrap in wax paper, then in saran and then put into a tupperware box.

            I also store it in the veggie crisper, not the main fridge

            1. Delucacheesemonger RE: nofunlatte May 29, 2013 01:26 PM

              If the weather bears it, do it the 'French' way, on the windowsill outside.

              1. SWISSAIRE RE: nofunlatte May 30, 2013 06:43 PM

                When the weather is cool, we use a glass cake dome and plate. If it is not too strong we place the cheese on a glass Stollenplatte, and slide it into the Fridge. Cheese like Taleggio, etc. keeps well as wrapped, and does not fragrance the house in the cake dome. Some don't mind the odor, but we do.

                In the warmer months ( we are still experiencing ski conditions nearby, as of 31.05.2013 ) we make room for this dome in the Fridge.

                 
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                  GeneTee RE: nofunlatte Jun 7, 2013 03:51 AM

                  I find that once a cheese is mature, vacuum packing it is an excellent way to preserve it over the long haul. Depriving the cheese of further oxygen stops the "development" and "keeps" the cheese for long periods of time, refrigerated of course.

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