I heart cheese to the point I have an entire fridge drawer dedicated to it. Today I’m sharing with you some of my best tips on how to store your cheese (other than in your belly!).
Cheese… it’s a beautiful thing. It can be used in a bajillion different recipes and can stand on its own merit. Whether you melt it, slice it, fry it, grill it or just bite it, it’s good. Well most cheeses. I’m sorry but goat cheese and bleu cheese… yeah something’s not right there. I cannot stand that stuff. But hey, more for you, right? I honestly don’t know if Mr. Fantabulous truly understood my love of cheese until we moved in together. He knew I always had cheese in the fridge but it wasn’t until he was around to help me put the groceries away did he realize that the ENTIRE BOTTOM FRIDGE DRAWER WAS FULL OF CHEESE. Or a ‘Cheese Shrine’ as he called it.
At any given time I have at least, at least, 6-8 different types of cheeses in my fridge and no I’m not counting cream cheese or cottage cheese either (which I actually do have on hand at all times). Each cheese has a given purpose depending on the recipe. And forget about how many rinds of parmesan cheese I have in my freezer! If he ever found them or went in the freezer for more than ice cream he’d go nuts.
So having all that cheese I’ve learned a trick or two on how to store it and keep it fresh and mold free as long as possible.
MOST IMPORTANT RULE
NEVER, EVER STORE YOUR CHEESE WRAPPED IN PLASTIC WRAP (sorry for yelling). But wrapping it in plastic wrap is a sin and will lead to moldy cheese.
♥ Cheese paper is the best but it can be pricey. This is what most cheese and deli’s use. If you don’t have that you can just go with waxed paper. Note that I typed wax paper, not parchment. Simply wrap the cheese snugly in the cheese paper ensuring that all sides are covered. You can then use masking tape to seal the one side. Next place it in a loosely sealed plastic bag. You want some air in it to allow for circulation but you don’t want it directly exposed to the air.
♥ For Fresh cheeses like mozzarella or buratta, store them in their liquidy containers.
Man all this cheese talk has me hungry and feeling like Steve Urkel. Who remembers the show?
Don Farmer says
April 4, 2017 at 10:01 amAnother trick for cheese—-cover top of open cheese with aluminum foil–it will keep cheese from mold
TKWAdmin says
April 5, 2017 at 10:42 pmOh great tip Don, thanks!
Best Kitchen Wishes!
Linda Nelson says
April 4, 2017 at 9:19 amThank you, I can’t tell you how many cheeses I have pitched because of the green bits.
TKWAdmin says
April 5, 2017 at 10:41 pmYou are most welcome! Yeah I’m not down with the green bits either.
Best Kitchen Wishes!
Debbie Long says
April 4, 2017 at 8:57 amI say it again….you must be my twin….
I have so much cheese at all times in my fridge that I think I remember my husband threatening to divorce me if I didn’t stop buying so much of it! I have virtually five or six different kinds of cheddar (horseradish, white, smoked, sharp, extra sharp, extra extra sharp), queso, Monterey jack, spicy Monterey jack, brie, Havarti, gouda, smoked gouda, mozzarella, fresh mozzarella, and the list goes on and on….but also does include goat and bleu cheese because there has to be a recipe that needs them.
Whether it’s a recipe or just a cheese/meat tray for drop in guests or when my hubby and I are sitting on the back deck sipping on a bottle of wine (we don’t sip on a glass…it’s always a whole bottle) after working in our huge yard, I feel we must keep that left drawer in the fridge so full that it flows into the full bottom drawer with the pepperoni, salami, capocollo, prosciutto and the rest of the wonderful meats that also go so well with the plethora of cheeses 🙂
He threatens me, but funny, when we are low on it, he complains and asks when I am going to the store I should make sure I pick some up! I tell you…can’t live with ’em….can’t…… ’em!!!!