Cheese is a staple food item in many people’s food shops, whether it be cheddar, brie or mozzarella. Although all different, storing them correctly will help them to last much longer.
Waste experts from NRC have shared the key to keeping cheese “mould-free” and it’s simpler than you might think. One common mistake is storing cheese in plastic or cling film, which can trap moisture and create the perfect environment for mould to grow.
1. Avoid using plastic or cling film
The experts said: “Cheese, especially softer varieties like havarti, mozzarella, and gouda, contains high water content, which makes them more prone to spoilage.
“Wrapping these cheeses in plastic or cling film can trap moisture, leading to faster mould growth.
“The plastic creates a breeding ground for bacteria and mould — and not the tasty kind.”
2. Use parchment paper
For harder block cheeses such as cheddar or parmesan, wrapping them in parchment paper is a “much better” solution.
The experts said the paper allows the cheese to breathe while keeping it protected from excess moisture.
They added: “Wrap the cheese in parchment, secure with tape, and write the date of opening on it. This method not only helps reduce mould but also maintains the cheese’s texture.”
3. Soft cheeses
The experts continued: “Soft cheeses, such as brie, camembert and ricotta, tend to spoil more quickly than hard cheeses.
“To keep them fresh, remove any foil or film after opening, and replace it with tightly wrapped cling film.”
This helps ensure an airtight seal, which is important for preserving soft cheeses.
4. Freezing cheese
If you have excess cheese and want to freeze it, the experts recommend grating it first.
This helps to maintain its texture after thawing, as it tends to freeze better once grated.
They added: “Place the grated cheese in a zip-lock bag to keep it airtight, ensuring it’s ready for use in cooking or sprinkling on top of dishes when needed.”
