Formaticum Cheese Blog

Autumn is fast approaching, so we'd like to take a moment to discuss one of our favorite beverages to enjoy with cheese: cider. Artisan ciders have come a long way from their cloyingly sweet ancestors. Today's offerings include a wide range of dry, tart, and even funky ciders. 

The palate-cleansing effervescence and acidity make them an ideal companion to cheese. Here are 5 of our favorite cheeses to enjoy with cider. 

1. Le Pommier Camembert

This classic Camembert has a little bit of earthy funk and a luscious, creamy texture. It comes from Normandy, a region as famous for its cheese as it is for its cider orchards. It's a match made in heaven, a pairing that proves that what grows together goes together.

2. Harbison from Jasper Hill Farm

One of our favorite cheeses year-round, we especially love this bark-wrapped cheese in the autumn. The rich mouthfeel and woodsy flavor profile make for an exceptional pairing with craft cider. Look for one that's unfiltered, which will tease out the complex notes in this Vermont cheese.

3. Bandaged Cheddar from Bleu Mont Dairy

Cheddar and apples are a fool-proof pairing, and this coupling takes it to the next level. A dry, crumbly cheddar like this clothbound Wisconsin classic is a perfect counterpoint to a fruity cider with a creamy mouthfeel. We love how they match with the earthy notes in bandaged cheddars.

4. Lamb Chopper from Cypress Grove

We love the nutty sweetness of an aged sheep's milk cheese. Lamb Chopper is especially creamy, which works well with the effervescence in cider. Try it with a funky cider from the Basque region, which creates a long, savory finish when paired with sheep's milk cheeses.

5. Rogue River Blue from Rogue Creamery

Wrapped in pear brandy-soaked Syrah leaves, this ephemeral blue is made for pairing with festive beverages. It only comes out in the winter months, but it's worth the wait. With a luxurious texture and gentle boozy flavors, Rogue River Blue is exceptionally delicious alongside pear cider. 

A perfect cheese needs no pairings, but sometimes it’s fun to spice up your platter with accompaniments. We’ve rounded up a few of our favorite pairings that you can enjoy year-round. Keep them in your back pocket for a summer barbeque, a holiday party, or just a night alone binging some Netflix.

Feta + Honey

Briny cheeses, like feta, work well with a little something sweet that will cut through their salty flavor. Look for a feta stored in brine and a deep, and a flavorful honey, like chestnut or buckwheat, at your local farmers market or specialty shop to really bring this pairing to the next level.

Triple Cream Brie + Shortbread

Bring on the butter! Cowgirl Creamery’s Mt Tam and other soft, buttery triple-cream cheeses play nicely with a salty, crunchy counterpart. A crumbly cookie, like the pretzel shortbread from Lost Bread Company, will also add a nice textural contrast. 

Alpines + Chocolate

Alp Blossom may be known for its floral exterior, but pairing it with chocolate helps to bring out its earthier flavors. A smooth, velvety chocolate, like Baci Perugina, is a perfect choice to coax out its notes of toasted hazelnuts. 

Burrata + Tomato Chutney

No brunch (or lunch, or dinner…) is complete without a fresh, creamy burrata, but it can be a little mild on its own. Enter tomato chutney. The tangy flavor bomb balances out the fattiness of the cheese and leaves you with a bite that tastes just like summer. 

Semi-Firm Tomme + Corn Nuts

For those looking for a new textural element to add to a cheese plate, try pairing some toasted corn nuts with a slice of buttery cow’s milk cheese, such as Cumberland from Sequatchie Cove Creamery. The creamy texture combined with a salty crunch tastes and feels just like buttered popcorn.

Aged Goat Cheese + Strawberry Preserves

Top soft-ripened goat cheese like Coupole from Vermont Creamery with a dollop of strawberry preserves for a refreshing spring-inspired pairing. This combo tastes so much like strawberry shortcake, it should count as dessert. 

Have you ever been in front of a cheese counter, unsure of where to begin? Don’t worry, we can help with that. Understanding the 5 basic types of cheese will help guide you at the cheese counter and make it easier to go home with the perfect selection. No matter the type, try to only buy as much cheese as you can eat within a few days. If you find yourself with a lot of cheese, we’ll help you keep it fresh with Formaticum’s cheese paper and cheese storage bags.

Why Cheese Storage Matters

Learning how to store cheese properly will go a long way toward enjoying its flavor and aroma, reducing waste, and getting the most out of your purchase. And it doesn’t have to be complicated!

Proper cheese storage will ensure freshness and quality, and extend its life. It keeps too much moisture from forming and creating mold. The right storage balances airflow and moisture to prevent drying.

Also, prevent other strong flavors and aromas from affecting the cheese's taste by properly storing it.

Common Mistakes People Make When Storing Cheese

When storing cheese, one of the most common mistakes is wrapping it in plastic wrap. Covering cheese in plastic wrap can “smother” it or cause it to sweat. That moisture buildup speeds spoilage and also affects flavor and texture.

On the other hand, NOT wrapping it in something may cause it to dry out. Use wax paper, parchment paper, or cheese paper. These are a little bit porous, creating a better ratio of air to moisture.

You can even wrap hard cheeses in aluminum foil to regulate airflow and keep them from drying out; just use some wax paper first.

Another big mistake is freezing cheese. It just won’t have the same texture.

How to Store Different Types of Cheese

There are five basic categories of cheese. How you store each of them will greatly enhance enjoyment, flavor, and shelf life.

• Fresh cheese: mild, unaged, with high moisture content, like fresh mozzarella.
• Soft-ripened: creamy and rich soft cheeses, like Brie.
• Semi-hard: medium moisture, cheese that’s good for slicing (like Cheddar, Swiss)
• Hard cheeses: low-moisture and good for grating (like Parmesan)
• Blue cheeses: the blue veins offer pungent flavor.

Let’s dig a little deeper and learn how to best store cheese (by type) to keep it fresh. Wax paper, parchment paper, and cheese paper are optimal for most cheeses. Aluminum foil can work in some cases, but always, ALWAYS avoid putting your cheese in plastic wrap. It creates too much moisture and may allow other flavors from other foods to interfere with the cheese (and your taste buds).

Formaticum has the exact right tools for storing your cheese.

1.Fresh Cheese, like Burrata

Shelf-life: 1 – 3 Days

Store in: Formaticum Cheese Storage Sheets

This category includes anything that’s unaged and has no rind (think cheese curds or ricotta). These cheeses have the highest-moisture content, which means they have a soft texture that’s either spreadable like chèvre or crumbly like feta. It also means they’ll spoil quickly, so eat them just a few days after opening. The only exception is Feta will last a couple of weeks when stored in its brine.

2.Bloomy Rind Cheeses, like Casatica di Bufala

Shelf-life: 5 – 10 days

Store in: Formaticum Cheese Storage Sheets

Any cheese with a white, pillow-y outside is in the bloomy rind family. A lot of these cheeses have unctuous, buttery flavors that develop notes of mushrooms and earth near the rinds. They can be soft and oozing like camembert, or dense and cakey like Humboldt Fog. Their shelf-life depends on their ripeness: if it’s oozing, eat it within a couple days. If it’s firm, you have more time. Keep them in storage sheets to prevent them from getting squished.

3.Washed Rind Cheeses, like Gubbeen

Shelf-life: 7 – 14 days.

Store in: Formaticum Cheese Storage Sheets or Formaticum Cheese Storage Bags

If you see a cheese with a red, pink, or orange rind, you can safely assume that it’s stinky. These are washed-rind cheeses, and while their funky aroma can be strong, they’ve got a much bigger bark than bite. Underneath the stinky rind, it’s usually much milder with a custard-y interior that melts in the mouth with broth-y, savory, and beefy notes. Store soft, gooey wheels in storage sheets, and firmer, more durable ones in bags.

4.Aged Cheeses, like Moringhello

Shelf-life: 3 – 4 weeks

Store in: Formaticum Cheese Storage Bags

This is the broadest category of cheese, and includes everything from semi-firm Havarti to crunchy Parmigiano Reggiano. The oldest wheels have the lowest moisture content and are great for any traveling turophiles, since they’ll do fine outside of refrigeration. They’re very durable and can even develop crunchy crystals as they age. Younger ones will last 2 – 3 weeks, while older ones like Parmigiano can keep for over a month.

5.Blue Cheeses, like Rogue River Blue

Shelf-life: 1 – 2 weeks

Store in: Formaticum Cheese Storage Bags

The most polarizing of all cheeses: you either love it or you hate it. Blue cheeses have a mold stirred in to the vat, creating pockets or streaks of blue, gray, or even green. These pockets need oxygen to grow, so many blues are pierced with needs to create airflow. They also have extra salt to help the molds develop. Soft, creamy blue cheeses like Cambozola will stay fresh for a week, and firm, crumbly ones like Stilton can last twice as long.

What to Use to Store Cheese (and What Not to Use)

Let’s start with what NOT to use to store cheese, namely, plastic wrap. Cheese in plastic wrap can’t breathe. That can make the cheese “sweat,” leading to a slimy buildup of moisture that can affect flavor and promote mold growth.

Aluminum foil can work in a pinch, especially for hard or semi-hard cheeses. It allows for a little bit of breathing and prevents it from drying out. But it’s still best to wrap it in a bit of wax paper, cheese paper, or parchment first as an extra layer of protection.

Optimally, fully wrap cheese in cheese paper, parchment paper, or wax paper. These items are a bit porous, so the airflow and moisture balance aren't right. 

Mark the date on the wrapper, then store it in your refrigerator's crisper drawer. This section has optimal humidity.

Some soft cheeses, like fresh feta or fresh mozzarella, should be stored in their own brine and refrigerated.

Never freeze cheese; it completely ruins the texture. Also, keep foods or other cheeses with strong aromas as separate as possible.

Recommended Storage Products

Formaticum has the exact right tools and equipment for sophisticated cheese lovers. From the right knives and cheese boards, to the proper storage products that ensure freshness and flavor. Shop our selection and discover how they’ll elevate your experience.

• Cheese paper: made from cellulose, it’s porous, allowing for oxygen exchange. Great for aged cheeses.
• Cheese bags: porous to let it breathe, but also retain enough moisture to keep something like Gruyere fresh.
• Storage sheets: Instead of plastic wrap, these reusable storage sheets offer that same convenience but in a “breathable” form.

Conclusion

It takes months (literally) for really great cheese to be ready for market. Respect the skills and effort of the artisans, and the time put into its creation and aging, by giving it the best chance for a full-flavored life.

The complex, delicious flavors and satisfying textures of artisanal cheese are so worth preserving! Taking a little time to properly store your carefully selected cheese will ensure you can enjoy every little bite throughout its full shelf life.

The first step is choosing the right material to wrap it in. We can’t say this enough: avoid plastic wrap! Opt for a material that lets cheese breathe: porous cheese paper, parchment, or wax paper is better.

The next step is to store your cheese in conditions that maintain proper humidity. Back in the day, cool caves and cellars were used; these days, the crisper drawer in your fridge is perfect!

It’s also important to maintain your cheese's flavor by storing it separately from foods with strong aromas; you don’t want that “cross-contamination.”

These few simple steps will maximize your enjoyment of the exciting flavor palette found in the cheese world. And don’t forget to use the proper cutting tools; they go a long way toward enhancing not just the presentation, but the enjoyment of it.

When it comes to fabulous cheeses, savor them all!

Frequently Asked Questions

What is the best way to store cheese in your fridge?

First, it should be wrapped in a breathable material (like cheese paper, wax paper, or parchment). 

Unlike plastic wrap, this will prevent excess moisture from building up, but still allows enough moisture in to keep it fresh. Then, store it in the crisper section of your refrigerator for optimal humidity.

Can you store cheese in plastic wrap?

Please, just…don’t. Plastic wrap “smothers” cheese, allowing excess moisture to build up, which can affect flavor and lead to mold. It’s better to use cheese paper, cheese storage sheets, parchment paper, or wax paper instead. These are porous, but still allow enough moisture in to keep the cheese fresh or from drying out.

How to prolong the life of cheese?

When it comes to storing cheese, the first step is to use only what you’ll need. The more you cut or slice it, the more surface area is exposed, which can speed spoilage.

Then, the proper storage method is essential. Avoid plastic wrap, since it “smothers” the cheese and creates too much moisture. Opt for porous wax, parchment, or cheese paper. Fresh cheeses, like mozzarella and feta, should be kept in their own brine in the refrigerator.

The crisper section provides the optimal humidity environment for cheese of all kinds.