Your cheese will never get moldy again!
Cheese; we love it! But whenever we have a delicious chunk of it in our fridge, it can be hard to find the right way to store it. Especially without it getting moldy before you get the chance to eat it. Luckily, there is a way to store your cheese that keeps it fresh and completely mold-free.
If you have a piece of Pecorino, Cheddar, Gruyere or Parmigiano in your fridge, you want to make sure it stays fresh. These types of cheeses, called hard cheeses, can be stored for about two months. That is, if you store it the right way. And that means you need to store your hard cheeses in an airtight space. The best option is to store your cheese in a special cheese wrapper. Or wrap it in some parchment paper and then add a layer of cling film. That way, you will keep your cheese from getting sweaty and that keeps the mold at bay too. If one of your hard cheeses does get mold on it, you can cut that mold away and still eat the cheese. Just make sure you get all of it!
Some examples of semi-hard cheeses are Monterey Jack, Emmentaler and maybe the most famous of all; Gouda. With these cheeses, it is always best to make sure air can’t get to it. So wrap it in plastic wrap. That will keep your semi-hard cheese fresh and mold-free.
Cheeses like brie, Gorgonzola, Roquefort and mozzarella are considered soft cheeses and they require a different storage method. Especially since these cheeses usually already contain some types of molds (the good kind!). These types of cheeses should be stored in an airtight container. And when you have to get them out, try to touch them as little as possible. Because soft cheese will usually get more moldy after you have touched it. Cheeses like mozzarella, that are already in water when you buy them, should always be stored in water again. If these types of cheeses get moldy, you should throw them out immediately since there is no saving them.
But if you store your cheese the right way, mold won’t stand a chance. And with these tips, you will be able to enjoy your cheese for weeks!