With the average Brit consuming 11.5kg of cheese annually, the debate over proper storage remains a kitchen staple. To settle the matter, Dr Richard Anderson, Director of Learning at High Speed Training, has shared expert guidance on how to maximise the shelf life of different cheese varieties while maintaining food safety.
The Secret to Fridge Placement
According to Dr. Anderson, the fridge is the superior choice for maintaining a regular, cold temperature that limits bacterial growth. However, not all shelves are equal:
- The Golden Rule: Store cheese at the back of the fridge. This area offers the most regulated temperature and humidity.
- The Mistake to Avoid: Never keep cheese in the fridge door. The constant opening and closing subjects the cheese to “hugely varying temperatures,” which can accelerate spoilage.
Wrapping: Clingfilm vs. Paper
The best way to wrap your cheese depends entirely on its moisture content:
- Hard Cheeses (e.g., Parmesan, Cheddar): These have low moisture and are best wrapped in clingfilm. Unlike wax paper or parchment, clingfilm prevents air from passing through, ensuring the cheese doesn’t dry out.
- Soft Cheeses (e.g., Brie, Camembert): These should never be wrapped in clingfilm, as it causes them to “sweat.” Instead, wrap them in baking paper or waxed cheese cloth to let them “breathe,” then place them in an airtight container.
Freezing and Mould: What is Safe?
While freezing cheese is a viable way to reduce waste, it comes with caveats. Dr Anderson notes that high-moisture cheeses (like Brie) risk forming ice crystals, which can leave them “hard and unpalatable.” However, hard blocks like Cheddar freeze well, provided they are wrapped in parchment, placed in an airtight container, and used within six months.
When it comes to mould, the rules are clear:
- Intentional Mould: Blue and white veins in cheeses like Stilton are harmless and developed for flavour.
- Accidental Mould: For soft or spreadable cheese, any sign of mould means it should be discarded immediately. For hard cheeses, you can safely cut away the mouldy section, provided you remove at least an inch around the affected area.
