A pound of cheese takes hundreds of gallons of water to produce, making cheese waste one of the true kitchen tragedies. So here are Roth Cheese’s seven top tips for storing cheese so it lasts longer and doesn’t go to waste:
- Keep cheese in the vegetable drawer, where the temperature is cold and stable.
- Cheese ages and perfects with air exposure, which means it needs air to taste its best. Wrap your cheese with wax or parchment paper (not plastic wrap) so it can breathe. If you’re looking for reusable food wrap to keep in your kitchen, we recommend stocking up on Abeego and Beeswrap.
- For soft cheeses like chevre or goat cheese, place leftovers in a resealable plastic container instead. This is a great time to put a reusable Stasher bag to use.
- Don’t store cheese near highly aromatic foods, as it may absorb these flavors as it “breathes” in your fridge.
- If you’re storing your cheese in wax paper, use a fresh piece of wax paper to rewrap cheese after each use.
- The length of time you can keep cheese also differs according to the variety; in general, the harder the cheese, the longer it will last.
- For the best flavor, only purchase as much cheese as you can consume within one week.
For even more storage tips and advice, be sure to check out our grocery storage guide!
