Storing your score: how to keep cheese at its best

Here in Wisconsin, it’s practically unheard of for a refrigerator to be without a designated “cheese drawer.” And that drawer usually exists in a state of filled to the brim, or dangerously low, depending on where the owners are in their consumption cycle. But we understand that as the Dairy State, our traditions may be regional rather than the norm. So what’s the ideal storage situation for the cheese you’ve just bought?
Turns out, it depends. Most cheeses are best kept refrigerated; somewhere between 34 and 38 degrees Fahrenheit is best. Just as important as temperature is how you handle the cheese: wash your hands thoroughly before opening the package and slicing — this will go a long way toward keeping the cheese safe from microbes that can shorten its shelf life. Use a clean implement to slice it (check out our recent Creamery Note on slicing tools).

Once a new block of cheese has been opened, much of the time, you should resist the urge to wrap it in plastic wrap, even though that seems to mimic the original packaging. Purpose-created cheese paper is a great option — it’s porous enough to allow some air circulation, which will keep humidity at optimal levels, keeps flavor at its best, and folds easily around the leftover chunk, holding its shape well. Some versions have a wax coating, which makes them more versatile in the kitchen. In a pinch, you can also substitute parchment paper.

Hard cheeses, such as Parmesan, can be stored in the freezer for a couple of months, but will lose some of their signature texture. For fresh cheeses like ricotta, use clean utensils to dip into the original container, and store them in a cold part of the fridge (not in the door).

To serve semisoft and firm cheeses like Gouda, Havarti, and Butterkase, remove the portion you’re going to use and let it sit at room temperature for a bit before meal or snack time. Around these parts, leftover cheese is a rarity, but if there are any, wrap them separately and return to the refrigerator within two hours.