John Myers
To prevent cheese from going moldy, you should always wrap it up and store it at constantly cool temperatures. The ideal storage also depends on the type of cheese. There are also differences in the storage of packaged self-service cheese and sliced cheese from the cheese counter.
It is best to keep packaged self-service cheese in its original packaging. This is usually resealable and ensures as germ-free storage as possible. The specified best-before date (MHD) always refers to the unopened and properly stored packaging. If it is already open, the MHD can only serve as a guide. However, after the date has passed, the cheese may still be edible and does not necessarily need to be discarded. At the latest, however, if you notice mold growth that is not typical of the variety, you should throw the food away.
Such mold formation is also a clear indication that the product should be disposed of in the case of sliced cheese from the cheese counter. For the longest possible shelf life, cut cheese should be stored loosely wrapped in cling film. If possible, leave out the rind so that the cheese can continue to “breathe”. Alternatively, use perforated aluminum foil. If the cheese has a very strong smell, do without the holes. An alternative is an airtight sealable plastic container. The general rule is: replace the foil every two days or change the container – otherwise the cheese will start to sweat, which promotes mold growth.
Sliced, hard and soft cheese should be able to “breathe” despite the packaging. An exception is cream cheese, which should be packed airtight. There are also differences in the ideal storage temperature. Cream cheese keeps the longest in the fridge at a constant temperature of around 4 degrees Celsius. Sliced cheese and soft cheese are best stored at 7 to 9 degrees Celsius. The vegetable compartment is the ideal storage place here, where the cheese can continue to mature without spoiling. Hard cheese can even withstand storage temperatures of up to 15 degrees Celsius.
In general, cheese in one piece and with the rind can be stored longer than cheese that has already been sliced. If mold has formed in one spot on a piece of hard cheese, you can generously cut off the affected section and eat the rest. Moldy cream cheese, on the other hand, should be disposed of completely.
In principle, you can also freeze cheese to prevent mold. However, this leads to a significant loss of taste and consistency, so that the frozen cheese is only suitable for gratinating. This type of storage should therefore be reserved for emergencies. However, frozen cheese is not harmful to health.
Incidentally, cheese bells are not suitable for storing cheese over a longer period of time. They are for presentation only. In order for the cheese to develop its aroma optimally, you should take it out of the refrigerator at least 30 minutes before consumption.
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