In my group of friends my house is known as the "cheese house." You know that skinny crisper drawer in the fridge that's meant for cheeses, but most people put whatever odds and ends go in there? Well at our house it's full of cheese, many different kinds. You see, I get really into one kind and then find a new favorite and move on. So, until my new love bores me and I go running back to the first cheese, I need to have a good way to store it. To learn my cheese serving tips and storage techniques
- Cheese should be refrigerated in the original wrapping until ready to use. Keep it in an area where it will be less likely to pick up the other odors/flavors floating around in the fridge.
- Once unwrapped, wrap hard or semi-soft cheese in wax paper (it's better than plastic) and if possible store in a sealed plastic container. Use a fresh piece of wax paper each time. Soft-cheeses do not need the wax paper and should be kept in a sealed container.
- Consider double wrapping potent (aka stinky) cheeses so that their odors do not escape.
- Remove cheese from fridge an hour before serving, so that it can be up to room temperature. Only remove what you're planning on eating.
- If you're going to eat it in a day or two, the cheese can be left out at room temperature.
- If mold develops on hard or semi-soft cheeses (such as cheddar and swiss), it's okay to cut it off. To be safe, cut a half inch of cheese off on all sides with visible mold. If it shows up on soft cheeses (such as brie), then say good bye and toss it out.
- Speaking of mold, keep blue cheeses away from other foods and definitely in separate containers. The spores in the blue cheese can migrate to other foods.
- Don't freeze your cheese. A lot of people say you can, but if you do, use the cheese for cooking only. The flavor and texture are definitely diminished after freezing.