Food Safety Experts Share Advice on Storing Cheese Safely

Are You Storing Cheese All Wrong? Experts Reveal the Truth

We are a nation of cheese lovers, with the average Brit getting through 11.5kg each year. Yet despite its popularity, there is still confusion about how best to store one of our favourite foods.

Food hygiene specialists at High Speed Training have shared practical advice on keeping different types of cheese fresh, safe and at their best.

Fridge or Counter?

According to Dr Richard Anderson, Director of Learning at High Speed Training, storage depends on the type of cheese.

Richard said: “Storing cheese can be tricky, and the best method often depends on the particular type of cheese. It’s important that you follow the manufacturers’ guidelines, consume before their use-by date and adhere to good food hygiene practices.

“Storing cheese in the fridge has the benefit of being able to hold it at a regular, cold temperature. This will limit the growth of bacteria and help your cheese stay fresh for longer.

“Fridge placement is key too. You should keep it at the back of the fridge where the temperature and humidity are the most regulated, and avoid keeping cheese in the fridge door, as the constant opening and closing subjects it to hugely varying temperatures.”

Which Container Should You Use?

Bacteria need food and moisture to survive, and cheeses with lower moisture content tend to last longer.

Hard cheeses such as parmesan have a low moisture content and are better wrapped in clingfilm rather than waxed cheese paper or baking parchment. The paper allows air to pass through, which can cause the cheese to dry out.

Hard cheeses can be wrapped in clingfilm to keep them fresh for longer. Soft cheeses, however, should not be wrapped in clingfilm as this can cause them to ‘sweat’. Instead, they should be wrapped in baking paper or waxed cheese cloth so they can breathe, then placed in an airtight container.

Soft cheeses should be eaten quickly after opening, as their higher moisture content means mould can spread more quickly. They should be stored in an airtight container and the manufacturer’s instructions on the packet should always be followed.

Can Cheese Be Frozen?

Freezing can be an option if you want to reduce waste.

Richard said: “Occasionally, you may need to store cheese in the freezer. This can be a great way to reduce waste and prolong the life of your cheese. Freezing cheese is safe to do and will extend its shelf life, but be warned, the process of freezing cheese will affect the texture and the flavour of the product.

“Cheeses that have a high moisture content, like brie and camembert, risk forming ice crystals when frozen, and the low temperatures can also suck the moisture out of them, causing them to dry out and become hard and unpalatable.

“However, freezing a block of cheddar that you intend to grate and cook with will be perfectly fine. If you do decide to freeze cheese, wrap it in waxed cheese paper or baking parchment and place it in an airtight container before popping it in the freezer and use it within 6 months.”

Can You Eat Cheese With Mould On It?

Not all mould is the same.

Richard said: “Mould inside certain cheeses, such as stilton, is intentional. Blue and white vein mould is introduced into cheese in order to develop the flavour, and forms along the cracks and air pockets within the cheese. These are completely harmless to eat because they do not produce the same mycotoxins that can be produced on other foods.

“However, for some cheeses, mould is not a positive flavour-maker and, like any other food, it could make you feel unwell. Cheese which has a high moisture content, such as soft cheese, has a higher risk of going mouldy quicker. If you find mould on soft or spreadable cheese, it is advisable to discard it.

“For cheeses such as cheddar, you can cut mouldy parts off, but ensure you cut an inch or so around the mould to ensure you have removed it all.”

For more information, resources and articles, visit the High Speed Training Hub.