How to correctly store cheese
Published on Thursday, 22nd May 2014
- Never store cheese, especially varieties with white mold, in an airtight container. The best thing is to wrap the cheese in cheese paper or kitchen paper and store it in a food storage container.
- Fluctuations in temperature should be avoided as far as possible. If the cheese is exposed to severe fluctuations, it dries out and the mould can die off and turn brown.
- By the way: Only cut off and take out of the refrigerator as much cheese as you intend to eat.
- Even inside refrigerators the inside temperature varies. We recommend a food storage container, as it balances out the fluctuations in temperature and provides a more constant ambient climate.
- It is also important to store different types of cheese separately. Mould cheese should not be stored together with non-mould cheese in a food storage container. Nor should blue-veined cheese be mixed with other cheese. If different types of cheese are stored together, the mould can “migrate” from one type of cheese to another. This has no ill effects on quality, but affects the taste and may look unappealing.
- The same applies when using cheese knives: if for instance you first cut a blue-veined cheese and then use the same knife for another cheese, the blue mould will also spread to the other cheese.
- We do not recommend that you freeze cheese. As a rule you should not freeze soft cheese specialities; once thawed out they look unappealing and taste “watery”.
Enjoy our Bergader cheese specialities!