Although perhaps not the most frequently asked questions, those centered on how best to store cheese come up often. The short answer to the storage question is: store you cheese in your stomach; and that you purchase the cheese you will consume within a day or two, the same way you purchase fish; leave the long-term storage for the professionals. The way most Americans buy food for home consumption these days, buying only what you need for a couple of days is not an option. We simply don’t have the time to go shopping for our cheese every other day, though you can do that easily using our website. The firmer the cheese, the longer you can store it. The softer cheeses can be considered to be more “luxury” cheeses, or cheeses for special occasions. With the softer cheeses not only do you have shorter shelf lives, you are paying for more water, hence the shortened shelf lives.
So what if you do have leftover cheese, soft or hard? We ship our cheeses in cheese-friendly paper, which allows the cheese to breathe while in transit. This paper is also good for rewrapping leftover cheese, at least while it’s clean. If the cheese paper becomes too wet, or if too much rind remains on the paper, or if it becomes soiled in another way, the paper should not be reused. If it is a larger piece of cheese (say about a half pound) you can wrap it in some other similar paper (parchment or waxed) but this may not be worth the extra effort, or the paper.
I typically drop leftover cheeses into reusable plastic containers. If it is a firmer cheese I often drop them directly into ziplock bags, sometimes more than one type of cheese. Cross-contamination is not a significant concern with the harder cheeses. It would not be a concern for the softer cheeses either except they can ooze into their neighbors. Actually, this might lead to some interesting blends.
If the concern with storage is whether or not the cheese is safe to eat after extended storage, the probability is very high that it is. I would not say that there is a 100% guarantee that the cheese will still be safe to eat after many moons but when a cheese is not really safe, a little nibble will be enough to let you know.
Notice how I did not mention refrigeration? There are advantages and disadvantages to this recent addition to food storage systems. The advantage is that refrigeration preserves cheese in a relatively static state. Retarded degradation and spoilage occurs at lower temperatures. The cooler temperature helps to keep the moisture within a cheese, so long as the cheese is well wrapped. If a piece of cheese is left out it can sweat, then dry out. Butterfats will leach out leaving a relatively tasteless (and less nutritious) cheese behind. The primary disadvantage to cold storage is similar to the problem just cited. Most refrigerated units are relatively dry. The drier environment will draw moisture from the cheese; this can occur even when the cheese is well wrapped. To that point: well wrapped is one thing but cheese needs a little air exchange. Without it the cheese will eventually spoil. Cheese, being a fermented food, requires air to survive. This is why cheese will better survive longer transport and storage if it is wrapped in breathable paper, or some other semi-permeable wrap.
To recap for home or restaurant storage:
Buy less but buy often. (Remember to eat cheese every day!)
Wrapping cheese in cheese paper (such as the paper we send your cheese in) is the ideal but it is not absolutely necessary. Wrapping leftover cheese in parchment or waxed paper is fine, or it can be dropped into a small Tupperware type container, or into a ziplock bag.
It is fine to store cheese in your refrigerator, so long as you leave it out to rise to room temperature before you eat it. Do not store cheese in your freezer!
Cheese can keep for extended periods: the firmer the cheese, the longer the shelf life. If a cheese is too far gone to safely consume a little nibble will confirm this – a little nibble you may choose to spit out.
- Max McCalman