First things first: “Always double-wrap your cheese – in waxed paper or baking parchment, ideally – and put it in a plastic container lined with dampened kitchen towel or J-cloth.” Then clap on the lid and put it in the top of the fridge – that's where the temperature is usually the most constant, unless you have a ...
Plastic wrap is out of the question — in fact, wrapping cheese in plastic wrap will only make it go bad faster. Instead, opt for parchment paper or wax paper, which will allow the cheese to breathe and prevent additional moisture. You can also use cheese paper, although its price is much higher.
Cheese keeps best when it is wrapped in waxed paper. This strikes the right balance between stopping the cheese from drying out and preventing too much moisture from building up. Cling film tends to trap moisture, which can encourage mould to grow on the surface of the cheese.
The best way to store your cheese is in cheese paper. The next best thing (and probably the easier way, if you don't have cheese paper handy) is to wrap your cheese first in parchment or waxed paper, and then loosely in plastic wrap or a plastic baggie.
Answer: Always wrap a soft cheese in parchment or waxed paper; rewrap it with a new piece after each use to prolong freshness. These breathable materials prevent mold-causing moisture from collecting on the surface without drying it out.
Natamycin is commonly used in food products such as cheese and sausages to prevent the growth of molds and yeasts, and to naturally extend shelf life and reduce food waste.
To keep cheese moist—but not mold-prone—first wrap it tightly in waxed or parchment paper and then loosely in aluminum foil.
We recommend avoiding wrapping your cheese in cling film or foil, as it can cause the cheese to sweat which will negatively affect the flavour. Parchment/greaseproof paper is the best substitute for cheese paper.
Storing cheese after slicing
Once you've broken into a new cheese, keep it contained in a sealed Tupperware box. This will prevent the smell from filling the rest of your fridge, and also keep the cheese free of any other strong smelling items in there.
To avoid fluctuations of humidity from hitting your precious block of cheese, store your wrapped cheese in a sealed container, preferably made of glass. Unlike plastic, glass does not transfer smells.
"Putting a small amount of vinegar onto cheesecloth or a paper towel before storing your cheese will help save it from mold.
Store all types of cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable. Use a fresh piece of plastic wrap or wax paper to rewrap cheese after each use. The length of time you can keep cheese differs by variety; in general, the harder the cheese, the longer it will last.
If they're wrapped tight, and they're not turned or flipped, it can cause the moisture in the cheese to settle into the rind at the bottom, causing wet rind." After making a cheese purchase wrapped in plastic, the best thing you can do is bring it home and immediately take it out of its plastic wrap.
Ditch the plastic wrap.
Alternatively, you can swaddle your cheese in a damp paper towel and then wrap it in aluminum. Or, fold it loosely in wax paper and place it in a porous container, like leftover plastic takeout containers with a few holes poked in the lid.
Melted cheese will frequently stick to parchment paper that is treated with quilon (the most common coating). Many restaurants and bakeries will use more expensive silicone coated parchment, or mats like silpat, when melting cheese.
Wrap your cheese but don't use plastic
There is specialty cheese paper you can buy but butcher or parchment paper will work just as well.
Greaseproof paper is used in baking and cooking as a non-stick surface that is heat resistant. This allows for your cooking to not stick to the base and is often referred to as bakery paper or parchment paper.
Place your cheese paper on a flat surface such as a kitchen counter and place the wedge of cheese on top. Bring the edges of the cheese paper up and around the cheese. You can now wrap the cheese in a similar way to wrapping any other gift, making clean folds and securing these with some tape.
Parchment or wax paper will work too. After it's wrapped, place it in a Ziploc bag, which allows the cheese some air to breathe. Remember to date and label your cheese as well. IIf you have a softer cheese like brie, Camembert or a blue cheese, you should store it in a clean, airtight container after wrapping.
Storing Soft Cheese
When storing a soft, semi-soft or semi-hard cheese, wrap the cheese in cheese paper (ideal) or waxed or parchment paper (slightly less ideal). The paper allows the cheese to “breathe” meaning that the cheese is protected, but a little bit of air can still filter through the paper.
Aluminum foil can also mess with the flavor of your cheese.
"Certain types of cheese contain levels of salt and acid, which can interact with the foil and infuse the cheese with a hint of aluminum flavor," Ochs told Insider.
Mold generally can't penetrate far into hard and semisoft cheeses, such as cheddar, colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot.