Cheese 101

Handling

Cheese should have a fresh, clean appearance with no cracks or mild surface mold. Be sure the packaging is sealed properly, without any openings or tears that expose the cheese.
Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.
Cold: Refrigerate cheese between 34 and 38 degrees Fahrenheit.
Covered: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as Mascarpone, are best stored in clean, airtight containers. Semihard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper such as parchment.

Most cheese is easiest to cut when chilled. However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature.
A chef’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin, ensuring a clean cut line.
Before eating or serving, trim off any dry edges or surface mold.

Once a cheese is opened, it’s imperative to minimize moisture loss by keeping it covered in the refrigerator. For covering suggestions, see previous section “Handling”.
Natural and pasteurized process cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.
If cheese develops surface mold, simply cut off about 1/4 to 1/2-inch from each affected side and use the remaining cheese within one week.

When freezing cheese, wrap pieces tightly in weights of one pound or less
Label and date your cheese before storing it at temperatures of about zero degrees fahrenheit
It’s best to thaw cheese in the refrigerator and use your cheese within a couple days.
Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value will remain stable.