Tips for Keeping Cheese Fresh for Longer

The UK is a nation of cheese lovers, with the average Brit eating around 11.5kg of cheese each year. But debates still rage about how best to store one of our favourite snacks.

Here, the team from food hygiene experts High Speed Training shares the best way to keep all types of cheese at their best.

Fridge or counter?

Dr Richard Anderson, Director of Learning at High Speed Training, said: “Storing cheese can be tricky, and the best method often depends on the particular type of cheese. It’s important that you follow the manufacturers’ guidelines, consume before their use-by date, and adhere to good food hygiene practices.

“Storing cheese in the fridge has the benefit of being able to hold it at a regular, cold temperature. This will limit the growth of bacteria and help your cheese stay fresh for longer.

“Fridge placement is key too. You should keep it at the back of the fridge where the temperature and humidity are the most regulated, and avoid keeping cheese in the fridge door, as the constant opening and closing subjects it to hugely varying temperatures.”

Which container to use?

Bacteria need food and moisture to survive, and cheese with a lower moisture content tends to keep longer. Hard cheeses, like Parmesan, have a low moisture content and are better wrapped in cling film rather than in waxed cheese paper (or baking parchment). This is because the paper will allow the air to pass through, and the cheese will dry out.

Hard cheeses can be wrapped in cling film to be kept fresh for longer, whilst doing the same to soft cheeses will cause them to ‘sweat’. Instead, keep your soft cheese wrapped in baking paper or a waxed cheese cloth to allow them to ‘breathe’, and then place them in an airtight container.

Soft cheeses should be consumed quickly after opening, as their high moisture content means mould spreads quickly. Keep these cheeses in an airtight container, and follow the manufacturers’ instructions on the packet.

Can cheese be frozen?

Dr Anderson said: “Occasionally, you may need to store cheese in the freezer. This can be a great way to reduce waste and prolong the life of your cheese. Freezing cheese is safe to do and will extend its shelf life, but be warned, the process of freezing cheese will affect the texture and the flavour of the product.

“Cheeses that have a high moisture content, like brie and camembert, risk forming ice crystals when frozen, and the low temperatures can also suck the moisture out of them, causing them to dry out and become hard and unpalatable.

“However, freezing a block of cheddar that you intend to grate and cook with will be perfectly fine. If you do decide to freeze cheese, wrap it in waxed cheese paper or baking parchment and place it in an airtight container before popping it in the freezer, and use it within 6 months.”

Can You Eat Cheese That Has Mould On It?

Dr Anderson said: “Mould inside certain cheeses, such as stilton, is intentional. Blue and white vein mould is introduced into cheese in order to develop the flavour and forms along the cracks and air pockets within the cheese. These are completely harmless to eat because they do not produce the same mycotoxins that can be produced on other foods.

“However, for some cheeses, mould is not a positive flavour-maker and, like any other food, it could make you feel unwell. Cheese that has a high moisture content, such as soft cheese, has a higher risk of going mouldy quicker. If you find mould on soft or spreadable cheese, it is advisable to discard it.

“For cheeses such as cheddar, you can cut mouldy parts off, but ensure you cut an inch or so around the mould to ensure you have removed it all.”

For more information, resources, and articles, please visit the High Speed Training Hub.