How to Preserve Cheese After Opening?
Maintaining the quality and extending the life of your cheese after opening requires understanding its unique characteristics and employing appropriate storage techniques. The key is to minimize exposure to air, moisture, and fluctuating temperatures through proper wrapping and refrigeration, ensuring your cheese remains flavorful and prevents spoilage.
Understanding the Importance of Cheese Preservation
Cheese, a beloved delicacy enjoyed worldwide, undergoes significant changes once its protective rind or packaging is breached. Exposure to air, bacteria, and moisture accelerates deterioration, leading to undesirable textures, flavors, and ultimately, spoilage. Learning proper preservation techniques is crucial for minimizing waste, maximizing your investment, and enjoying cheese at its optimal quality. This not only saves you money but also prevents the discomfort of consuming spoiled food.
The Enemies of Fresh Cheese
Several factors contribute to the degradation of cheese after opening. Understanding these “enemies” allows for more effective preservation strategies:
- Air: Oxidation and dehydration are major culprits. Air exposure dries out the cheese, making it hard and crumbly. It also allows molds to flourish, some of which are undesirable.
- Moisture: While essential for some cheeses, excess moisture promotes the growth of unwanted bacteria and molds, resulting in a slimy surface and off-flavors.
- Temperature Fluctuations: Frequent temperature changes disrupt the cheese’s internal structure, altering its texture and flavor. Consistent refrigeration is vital.
- Cross-Contamination: Unwashed knives or surfaces can introduce harmful bacteria, accelerating spoilage and potentially causing illness.
Essential Preservation Techniques
The best method for preserving cheese depends largely on its type. However, some fundamental principles apply to almost all varieties:
- Re-wrapping: This is arguably the most important step.
- Hard Cheeses (Cheddar, Parmesan): Wrap tightly in wax paper or cheese paper, then place in a plastic bag or airtight container.
- Semi-Hard Cheeses (Gouda, Monterey Jack): Similar to hard cheeses; consider rubbing a thin layer of olive oil or butter on the cut surface before wrapping to prevent drying.
- Soft Cheeses (Brie, Camembert): Store in their original packaging if possible. If not, wrap in wax paper or cheese paper and then in plastic wrap or an airtight container.
- Blue Cheeses (Roquefort, Gorgonzola): These require air circulation. Wrap loosely in foil or use a container with a slightly ajar lid.
- Fresh Cheeses (Mozzarella, Feta): Store submerged in their brine or water. Change the liquid every few days.
- Containers: Airtight containers or zip-top bags provide an extra layer of protection against air and moisture.
- Refrigerator Placement: The crisper drawer is generally too humid. Store cheese in the warmest part of your refrigerator, usually the vegetable drawer or on a shelf near the top, away from the coldest zones.
- Temperature Control: Maintain a consistent refrigerator temperature between 35°F (2°C) and 45°F (7°C).
- Regular Inspection: Check your cheese regularly for signs of spoilage, such as mold, discoloration, or unusual odors.
A Guide to Specific Cheese Types and Storage
| Cheese Type | Best Wrapping Method | Additional Tips | Expected Shelf Life (After Opening) |
|---|---|---|---|
| Hard Cheese | Wax paper/cheese paper + airtight container/bag | Rub cut surface with olive oil/butter; Trim any mold. | 2-3 weeks |
| Semi-Hard Cheese | Wax paper/cheese paper + airtight container/bag | Monitor moisture levels; Ensure proper seal. | 1-2 weeks |
| Soft Cheese | Original packaging or wax paper + plastic wrap/container | Consume quickly; Avoid temperature fluctuations. | 1 week |
| Blue Cheese | Foil or loosely covered container | Avoid tight wrapping; Allow air circulation. | 1-2 weeks |
| Fresh Cheese | Original brine/water, changed regularly | Monitor for slime; Use within a few days. | 5-7 days |
Common Mistakes to Avoid
- Using Plastic Wrap Alone: Plastic wrap traps moisture, which can lead to mold growth and a slimy texture. Always use wax paper or cheese paper as a first layer.
- Storing Cheese in the Crisper Drawer: The crisper is too humid for most cheeses, especially hard and semi-hard varieties.
- Forgetting to Re-wrap: Leaving cheese unwrapped, even for a short time, can quickly dry it out.
- Storing Cheese Near Strong-Smelling Foods: Cheese absorbs odors easily. Keep it away from onions, garlic, and other pungent ingredients.
- Freezing Cheese: Freezing drastically alters the texture of most cheeses, making them crumbly and less palatable. While some hard cheeses can be frozen, it’s generally best to avoid it.
Frequently Asked Questions (FAQs)
How can I tell if my cheese has gone bad?
Signs of spoilage vary by cheese type. However, common indicators include mold growth (other than naturally occurring mold on blue cheeses), a slimy or sticky texture, an ammonia-like odor, and a significant change in color or appearance.
What is cheese paper, and where can I get it?
Cheese paper is a specially designed wrapping paper that allows cheese to breathe while maintaining proper moisture levels. You can find it at specialty cheese shops, gourmet food stores, and online retailers like Amazon. Wax paper is a decent substitute, though not quite as effective.
Is it safe to eat cheese with mold on it?
It depends on the cheese type and the type of mold. On hard cheeses, you can often cut away the mold (about an inch around and below) and safely consume the rest. However, on soft cheeses, it’s best to discard the entire piece as mold can penetrate deeper. Never eat mold on fresh cheeses.
Can I store different types of cheese together?
Ideally, no. Stronger cheeses can impart their flavors to milder ones. It’s best to store each cheese separately to maintain its unique taste.
How long can cheese sit out at room temperature?
Cheese should not be left at room temperature for more than 2-4 hours. Bacteria grows rapidly at room temperature, increasing the risk of spoilage and foodborne illness.
What is the best way to bring cheese back to room temperature before serving?
Remove the cheese from the refrigerator 30-60 minutes before serving. This allows the cheese to soften and release its full flavor. Be sure to rewrap it immediately after cutting and serving.
Can I freeze cheese to extend its shelf life?
While not recommended for all types, hard cheeses like cheddar and parmesan can be frozen. However, freezing will alter the texture, making it more crumbly. Wrap tightly in plastic wrap and then in foil. Soft cheeses should not be frozen.
Does aging cheese affect its shelf life after opening?
Generally, aged cheeses last longer after opening due to their lower moisture content and denser structure. However, proper storage is still essential to prevent spoilage.
How can I keep hard cheese from getting too dry in the refrigerator?
Rubbing the cut surface with a thin layer of olive oil or butter before wrapping can help prevent moisture loss and keep the cheese from drying out.
What’s the best type of container to use for storing cheese?
Airtight containers are ideal for preventing air exposure and maintaining proper humidity levels. Look for containers made from glass or BPA-free plastic. If not, sealable plastic bags work well too.
What if my cheese develops a white film on the surface?
A white film on the surface of hard cheeses is often calcium lactate crystals, a harmless byproduct of aging. It’s perfectly safe to eat.
Is it OK to rewrap cheese in its original packaging?
If the original packaging is still intact and airtight, yes. However, if it’s damaged, use wax paper or cheese paper followed by plastic wrap or an airtight container. Always clean the knife before each cut to limit contamination.