How to store cheese so it lasts longer

In many homes, storing cheese raises plenty of questions. Should cheese be left to breathe instead of going in the fridge? Is paper, glass or plastic best? Should you buy a cheese keeper?

At Cabesota, we explain the key points for storing each type of cheese in the right packaging and at the right temperature, for the appropriate length of time.

For proper storage, consider several factors, including temperature, wrapping or container, time and format.

At what temperature should cheese be stored?

You cannot generalise about cheese. Its storage temperature depends on whether it is:

• Hard cheese: between 8 and 10°C.
• Soft cheese: between 4 and 8°C.

In hot areas, keep cheese in the fridge. However, when serving refrigerated cheese, the ideal eating temperature is between 18 and 20 degrees for soft cheeses and between 22 and 24 degrees for semi-hard or hard cheeses. The larger the piece, the longer it needs to come up to temperature.

Which wrapping should you choose for storing cheese?

Cheese stored in the fridge needs to be wrapped well. The best choice is its original wrapping or, failing that, waxed paper.

If you have no paper, cling film is an alternative: do not wrap it too tightly, to avoid mould. Aluminium foil can also be used if necessary.

For hard or semi-hard cheese, such as semi-mature or mature cheese, the best option is a slightly damp cotton cloth, not too wet, to stop the rind drying out and cracking.

If using closed containers, take particular care with soft cheeses, which can ferment and spoil more quickly.

Another way to keep fresh, mild and semi-mature cheeses for longer is to preserve them in aromatic oil. Cut the cheese into wedges or cubes, place them in a glass jar and cover with extra virgin olive oil.

Finally, you can also freeze cheese, although we do not recommend it. Soft, creamy cheeses lose some of their aroma and flavour, while hard cheeses can break when cut after thawing.

How long can cheese be stored?

Every type of cheese has a different storage life. For example:

Fresh, soft, lightly matured and low-fat cheeses keep for the shortest time. These cheeses will not last more than 15 or 20 days, always in the fridge. Pay close attention to use-by dates.

Also take care with torta-style cheeses: their storage time should never exceed a month.

Half-kilogram pressed-curd goat’s milk cheeses keep for a month; one-kilogram cheeses keep for two months. Larger formats, such as cheeses from the Canary Islands, can last up to five months.

Pressed-curd sheep’s milk cheeses keep the longest. A 1 kg cheese can therefore be stored for months. The harder the cheese and the higher the milk’s fat content, the better it keeps.