Storing "Stinky" and Other Cheeses
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!
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!
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
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.