Do you ever buy cheese and a few days later it’s already moldy? Here are a few high-level tips to save some dough (that you can use to wrap your cheese in and bake! Sorry, that was cheesy. I could go on…).
- Your cheese needs to “breathe.” Use parchment or wax paper. You can even buy special cheese paper if you’re a real cheese aficionado (find even more tips without the puns at the link)
- Don’t store cheese in plastic wrap. Plastic won’t let the cheese breathe. If it doesn’t breathe it will take on the plastic smell and taste, and create an atmosphere for quicker mold development. When you buy cheese from the market in plastic wrap, transfer it right away to parchment or waxed paper
- If it has a wax coating (e.g. gouda), leave the wax on and still wrap the cheese in parchment or wax paper
- Softer cheese (e.g., brie) also ought to be transferred to parchment, wax paper or cheese paper, too
- Cheese that comes in a brine (raw mozzarella for example) ought to be kept in its brine
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