Whilst most cheeses tend to have a long shelf life, storing them incorrectly can result in them turning bad quite quickly.
Storing cheese properly will help to keep it fresher for longer and prevent green mould, according to experts.
Waste experts from NRC Business Waste have shared the key to keeping cheese fresher for longer.
The experts said: “Cheese, especially softer varieties like havarti, mozzarella and gouda, contain high water content, which makes them more prone to spoilage.
“Wrapping these cheeses in plastic or clingfilm can trap moisture, leading to faster mould growth.
“The plastic creates a breeding ground for bacteria and mould – and not the tasty kind.”
You can also use parchment paper to store block cheeses such as cheddar or parmesan to allow it to breathe whilst keeping it protected from moisture.
The pros added: “Wrap the cheese in parchment, secure it with tape, and write the date of opening on it.
“This method not only helps reduce mould but also maintains the cheese’s texture.”
If you have soft cheese, this will spoil much faster than hard cheeses, but there are ways to keep them fresher for longer.
This includes removing any foil or film after opening it and replacing it with tight clingfilm.
The experts noted: “This helps ensure an airtight seal, which is important for preserving soft cheeses.”
Tesco Real Food recommends freezing hard cheeses if you are clearing out the fridge after Christmas.
This includes cheeses such as cheddar, red Leicester or comté which can be grated and then frozen in airtight containers.
This will make it easier to use handfuls as you need them, ready to make macaroni cheese or melt into a dip.
Make sure to wrap the container with tinfoil or clingfilm to avoid freezer burn.
It’s also only recommended to store cheeses in the fridge for up to three months in order to avoid freezer burn and for the original taste to return when defrosted.
