Cheese
How to best store Cheese
Think of cheese as a living thing that will continue to develop flavour and texture to reach it's prime state. Each category of cheese will do this in its own way, however, here are some general principles:
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The softer the cheese the shorter the shelf life - so buy what you intend to use immediately. The order of cheese from shortest shelf life to longest is: Fresh - Washed Rind - White Rind - Blue - Semi Hard and Hard.
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Always wrap cheese in either the original wrapper when purchased or tightly in waxed paper or baking paper. This provides some very slight airflow around the surface of the cheese, allowing it to "breathe" and mature properly.
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Generally speaking, cheeses should be kept refrigerated in such a way that fridge flavours can't taint (and many cases so the cheese doesn't taint the fridge!). Aromatic blue or washed rind cheeses can be wrapped as explained abve and then kept in its own lidded plastic container. This will ensure the required airflow.
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Cheese will sweat, so avoid wrapping it in plastic.
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Frozen cheese will alter in taste, texture and appearance and is best not eaten as a hero on the cheese plate. If you must avoid wastage by freezing, make sure the cheese can go directly into your cooking. So grate it or chop it first.
- Take cheese out of the fridge at least one hour before your intended use. This will maximise its flavour and texture.
