Four simple rules for cheese storage … because it tastes too good to waste
There’s no denying it, we’re a country full of cheese lovers. Whether you prefer cheddar, brie, blue, goat, sheep or gorgeously gooey, the average Australian munches their way through about 13.6 kilos of cheese per year! So, we obviously know how to eat cheese, but do we know how to store it correctly? We take a look at the most common cheese storage mistakes and how to fix them so that you can enjoy every last bite of your favourite fromage.
1. Leaving cheese in plastic
Blocks of cheddar often come in vacuum sealed packaging which is perfect for keeping it fresh, until the vacuum seal is broken. Once you open the package you should remove the whole block from the wrapping to avoid mould growth. Wrap the cheese in cheese paper (available at Hill Street Home) which is specially designed to allow the cheese to breath, or in waxed paper or baking paper and then place inside a partially sealed plastic bag.
2. Storing in the wrong place in the fridge
Cheese loves consistency, especially a consistent temperature. To ensure the best quality and longest life, store yours wrapped in the crisper section of your fridge. This will avoid the temperature fluctuations of storing cheese in the door and will also see less light affecting the cheese. Just make sure that you don’t place strong smelling foods in the drawer with cheese as the cheese will absorb odours and flavours.
3. Not maintaining your fridge
If you want to enjoy delicious cheese you need to keep it in a clean fridge. Food that has gone past its prime should be removed immediately so that mould doesn’t have a chance to develop and introduce spores into your fridge. Mould spores will turn your delicate cheese mouldy very quickly.
4. Freezing cheese
While it is technically quite safe to freeze cheese, we don’t recommend it as the quality and texture deteriorates. If you do freeze cheese, use it as an ingredient in cooking rather than for enjoying on a cheese board.
