Cheese Storage (or Cheese 102)

[KateH]

I seem to be cooking with a greater variety of cheeses these days and I'd like to get the most out of them, but I notice that they really suffer in my refridgerator. I've read a number of different recommendations for cheese storage: wrap the cheese in plastic wrap, and then aluminum foil; wrap the cheese in waxed paper so that it doesn't sweat and become too concentrated; and Epicurious recommends the following:

Storing cheese: Firm, semifirm and semisoft cheese should be wrapped airtight in a plastic bag and stored in a refrigerator's cheese compartment (or warmest location) for up to several weeks. Such cheeses can be frozen, but will likely undergo a textural change. Fresh and soft-ripened cheeses should be tightly wrapped and stored in the coldest part of the refrigerator, generally for no more than 2 weeks. If mold appears on firm, semifirm or semisoft cheese, simply cut away the offending portion (plus a little extra) and discard. Mold on fresh or soft-ripened cheese, however, signals that it should be thrown out. Firm and semifirm cheeses are easier to grate if they're cold. All cheese tastes better if brought to room temperature before serving.

Has anyone had success with one of these methods or found a better method?

Thanks!

[MrsReber]

Most of those hints from Epicurious sound right on target. I usually put my cheeses in a ziploc bag and keep them in the cheese drawer of the fridge. My romano cheese lasts forever- the older the better! I buy the Locatelli. That's my favorite. Expensive, but worth it and it does last a long time. The softer cheeses do tend to go bad more quickly- so eat them really fast! I just cut off any mold on my cheddar or jack cheeses and they taste just fine. And yes, softer cheeses are much easier to grate when they're cold- like mozzerella! Another possibility is to store the softer cheeses in those new ziploc plastic containers. I bet they'd keep nice in there, too- and neat for that matter. My brie is always a shambles by the time I get to the end of a peice. Yes, room temperature is best for eating some cheeses (softer cheeses like brie, camembert and havarti), but the cheddar and swiss seem to sort of sweat when they get warm. I think they are better out of the fridge. All this cheese talk kills me!! There is a nice little peice of brie sitting in my fridge, just waiting for me to come home.. http://www.cookinglight.com/bbs/smile.gif

[mikecox]

I wrap cheese in a cotton towel, after I soak it in vinegar and wring it out very dry. I put the whole thing in a plastic bag. Seems to keep the mould from growing.

[melisa]

I keep my parm. and remano in the freezer, and have had great success doing so. I agree with MrsReber, softer cheese spoils faster. Usually if a recipe calls for Bleu/Feta I use the rest by topping salads or grilled veggies. I've tried freezing blocks of cheddar and even Mozz. I do not recommend. Mike's idea sounds interesting. I'm eager to hear more storage suggestions!

Melissa