Smell or taste your cheese. If there’s a chemical flavor, use a knife to scrape off a thin top layer around the whole piece of cheese. That will remove the area of the cheese that’s been affected by the plastic packaging. If you bought cheese from a deli or cheesemonger and it’s already wrapped in wax paper or cheese paper, skip this step.
A good rule of thumb for measuring your piece of paper is to tear off a piece that’s 2 times as wide as the length of your cheese and 3 times as long. [3] X Research source Use tape to secure the paper in place for extra protection. Cheese paper is more expensive. If you’re on a budget, opt for wax paper or parchment paper for a similar effect that costs less. Since cheese is alive and breathing, never store it in a tightly wrapped package. This way, you will allow the cheese to breathe without drying it out.
If you use a sticker label, it doubles as tape to hold the paper in place around the cheese. Writing the date will help you know when the cheese is expired or needs to be thrown away.
If you don’t have plastic wrap, a partially sealed plastic bag will work. Sit your covered cheese inside a resealable bag and close it halfway. [6] X Research source Never wrap cheese directly in plastic wrap. Not only can it breed more bacteria from being wrapped up too tightly, the cheese will also soak up flavor and chemicals from the plastic. [7] X Research source
Some mold on cheese is okay. Just cut off about 1 inch (2. 5 cm) around the mold with a knife and keep eating! The exception is if it smells bad or if the mold is a dark black-gray color. [9] X Research source Use a large plastic or glass container to store your wrapped cheeses if you don’t have free space in a drawer. Cover it tightly with a lid. Avoid putting cheese next to foods that have a strong odor like melon or onions. It will affect the cheese’s flavor.
If you move it to a new container, be sure to label the container with a permanent marker or sticker. Write down the type of cheese and the date that you bought it so you know how long to keep it. When transferring your cheese, keep any original liquid, too. Don’t drain the cheese.
If you’re having trouble using up your cheese before it goes bad, consider buying cheese in smaller quantities. Throw away cheese if there is any mold or if it smells funky. Mold on soft cheese is a sign it’s not safe to eat.
Make your own brine by dissolving 1 tablespoon (15 ml) of salt in 3 cups (710 ml) of water. [13] X Research source Stronger brine will preserve the cheese for longer. But keep in mind that the more salt you put in the brine, the saltier the cheese will taste. Don’t swap fresh water for brine. Water will dilute the flavor of the cheese and cause it to spoil faster.
