Cheese Storage
Should be stored in it's original wrapper or any wrapping that will form a moisture barrier. Each time the cheese is opened, rewrap in a new plastic wrap and return to the refrigerator. When cheese is left uncovered for too long, it will become dried-out, leaving hard places around the edges. In this case, the hard area can be cut off and used for grating purposes unless the product is spoiled.

Shelf Life & Refrigeration
Desired refrigeration temperature is between 35-40 degrees for all cheeses. Soft and semisoft cheeses (mozzarella, Brie, brick, Muenster) have a relatively short shelf life. Soft and semisoft cheese textures and flavors break down, normally in six to eight weeks with slight variations. They do not age. Because of the higher moisture content of soft and semisoft cheese, they should always be refrigerated. Hard cheeses (cheddar, Parmesan, Romano) have less moisture content (under 40% by weight) and can withstand longer periods out of the refrigerator. They have a relatively long shelf life and will age relatively well. Grated cheeses should be stored in a cool, dry place away from high humidity and moisture. Refrigeration is not always essential. Shredded cheeses are more susceptible to mold development and moisture loss because of more exposed surfaces. To maintain optimum flavor and melting qualities wrap cheese carefully. If doing your won shredding, try not to shred more cheese than will be used in a day.

Placement In Refrigeration
Where the cheese is stored could make the difference in it's quality and life. Try to keep your cheese in a spot where the temperature is consistent. Bare in mind that all dairy products are highly absorbent; choose a place away from other foods high in odor such as onions. top of page

Mold
Mold spores are airborne and a natural part of the environment. It is therefore essential to wrap or seal all cheese as airtight as possible. Cheese containing mold need not be thrown out. Simply remove the mold by cutting around the affected area one quarter inch into the non affected area. The remaining product should be used within a week. top of page

Freezing
Most natural cheeses can be successfully frozen for six to eight weeks with few varying results. Generally hard cheese freeze better than soft cheeses, because freezing changes the texture of the cheese, making semisoft and hard cheeses more crumbly and causing soft cheeses to separate slightly. Thawed cheeses are best used in cooked dishes where the flavor and nutritional value remain stable. Good freezing types include cheddar, Swiss, Edam, Gouda, brick, Muenster, provolone, mozzarella, Camembert, and Parmesan. top of page