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There's nothing like a cheese platter during family get-togethers, or even a small snack for yourself after a busy day. Living in a country where heat and humidity are your constant companion, keeping cheese fresh almost feels like going into a war. Mostly, we're left to wonder why our leftover cheese dries out, hardens, or gets mouldy too soon. However, with the right storage methods, that chunk of mozzarella for pizza, some cheddar for sandwiches, or even the crumbliest paneer for your favourite sabzi can be enjoyed right to the last bit. Not only does proper storage keep your cheese for a longer period of time, but it also maintains its taste and texture.
Here's a guide that shall help you store cheese correctly at Indian homes, so you never waste this precious ingredient anymore.
Tips to Store Cheese
Keep It in the Vegetable Crisper
The vegetable crisper in your fridge is the best place for cheese. This is because it has a cold and stable environment, which is really helpful in preserving freshness. Avoid keeping it on the door, as it's exposed to frequent temperature fluctuations because of opening and closing.
Plastic Wrap for Most Cheeses Is to Be Avoided
We have the tendency to wrap cheese in plastic; it is highly undesirable. The plastic traps moisture and will leave your cheese soggy or worse-moldy. Instead, wrap your cheese in wax or parchment paper and then cover it with a loose layer of plastic wrap or store it in a breathable container.
Know the Shelf Life
Generally speaking, hard cheeses keep longer than soft. While some-including Parmigiano-Reggiano and aged Gouda-will keep for weeks, softer cheeses like Brie and Camembert will only last a few days. Be sure to use softer cheeses quicker so they don't spoil.
How to Store Cheese by Variety
Hard Cheeses (Parmesan, Aged Cheddar, Gouda)
You can first wrap these cheeses in parchment or wax paper and then wrap them in plastic or put them in a resealable container. The paper allows the cheese to breathe while the plastic wrap adds an extra seal for moisture. If kept properly in the fridge's vegetable drawer, these cheeses will last weeks.
Semi-hard and Semi-Soft Cheeses (Cheddar, Swiss, Amul, Gruyere)
These cheeses can be directly wrapped in plastic wraps, but ensure that you change the wrapping every time you use them and restore them. Otherwise, you can store them in airtight containers. In Indian homes where summers get very intense, it is essential to store them in a cold, dry section of your refrigerator.
Soft Cheeses Goat Cheese, Brie, Camembert
These cheeses have to be treated specially due to their high moisture content. Wrap them in parchment paper, or store them in airtight containers. If the odour of the cheese is pungent, like Limburger, it should be kept in a resealable plastic container, which can lock the odour in and keep the cheese fresh.
Fresh Cheeses-Mozzarella, Paneer, Feta
If the mozzarella or feta sits in water, it is best to store the cheese in its original packaging, but you should change the water every two to three days. In the case of paneer, an Indian cheese, one can either put a wet cloth around it or simply store it in an airtight container. Some people say that dipping paneer in water keeps it soft, too.
Processed Cheeses-Sliced Cheese, Cheese Spreads
Processed cheese, such as Amul slices or any cheese spreads, will last longer since they are made for just that. Store them in their original wrappings and refrigerate. Being individually wrapped, it's okay to use one at a time.
