Cheese Storage 101

The delicate flavor balance achieved by the cheesemaker requires oxygen exchange and storage at the proper humidity.  Non-porous materials suffocate cheese, causing the dreaded ammonia flavor (particularly in soft cheeses). Non-porous materials also trap too much moisture within, accelerating the growth of invasive surface molds.

Ask your cheesemonger to suggest cheeses in season and at their prime.  Always taste before you buy; cheese that has been cut to order is always the freshest (and tastiest!) option. For the best possible flavor, try to avoid plastic-wrapped, pre-cut pieces.

If this is how you buy your cheese, always make sure the cut date is within a day of purchase. When you get home, rescue your cheese from plastic suffocation and rewrap in Formaticum Cheese Paper.

Cheese requires high humidity, yet must be able to breathe. Formaticum Cheese Paper is a two-ply material designed to maintain optimal humidity, while not allowing water to accumulate--thus preventing the growth of surface molds. Formaticum Cheese Paper’s two-ply material allows oxygen exchange. Wax paper, tin foil and plastic wrap are unsuitable for wrapping cheese because they neither regulate humidity nor allow oxygen exchange. Cheeses wrapped in these materials are prone to drying out, growing surface molds and other spoilage. In other words, not using cheese paper will make your cheese taste bad.

Only wrap one kind of cheese in each piece of Formaticum Cheese Paper. Never wrap several cheeses together. Their flavors will interact and none of them will taste as good as they should.

Cheeses left out at room temperature may sweat or release oil. This is perfectly normal. If you must re-refrigerate cheese that has been left out at room temperature - before rewrapping, “face clean” the cheese by scraping its surface with a non-serrated knife removing any debris or oil from the surface; then wrap securely in Formaticum Cheese Paper.

Use Formaticum Cheese Labels to ensure your cheese is securely wrapped in Formaticum Cheese Paper. Our cheese labels can be used to easily identify your cheese and keep track of when they were purchased.

Cheese should ideally be enjoyed at room temperature, but it will last longer in your refrigerator. Drastic temperature changes are not good for your cheese. If you have leftover cheese that has been out for hours, leave this cheese stored under a cheese dome at room temperature and enjoy the next day. There is nothing better than a soft cheese that has been left out all night on your morning toast! Never freeze cheese.

Do not forget about wrapped cheese in the back of your refrigerator. Regularly remove stored cheese from the refrigerator, unwrap and inspect it. Eat a bite of cheese every day! If the paper has become damp or soaked through with oil, rewrap with a new piece of Formaticum Cheese Paper.

Cutting soft cheese while is cold will be cleaner and will make it easier to move the cheese to the serving dish.  Harder cheeses such as Parmigiano-Reggiano or aged Gouda are much easier to cut at room temperature.  For hard cheese, a sharp cheese knife with an offset handle is the professional utensil of choice.  For soft cheese a cheese harp, wire or Roquefort bow will ensure clean cuts without deforming shape.  Always use clean tools to prevent the introduction of new molds or bacteria.