Sarah said: “The best cheese is a lot like fine wine – it is formed by careful control of the milk produced, the cheese making process and the storage methods applied to age it well – cheese is an art form based on exact science .
“Artisan – or farmhouse – cheeses are made into ‘wheels’ which are then stored to mature.
“Once these wheels are opened, the cheese can no longer mature in the same way and proper storage is essential so that we can appreciate the cheese in all its glory.
“While it’s best to eat cheese right after it’s cut from the wheel, storage is sometimes necessary, so how should you store cheese to get the best out of it? And are there certain cheeses that should be stored differently?’
He continued: “Each cheese is unique and so each one has different requirements to keep it at its best.
“Hard cheeses like Parmesan have a low moisture content and as bacteria require food and moisture to survive, cheese with a lower moisture content tends to keep longer.
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“Because of this low moisture content, hard cheeses are best wrapped in cling film rather than waxed cheese paper (or parchment paper), as the paper will allow air to pass through and the cheese will dry out.
“Soft cheeses have a higher moisture content and need to be able to breathe, if soft cheeses are prevented from breathing they can create ammonia gases which can spoil the flavor and ruin your carefully selected cheese.
“Therefore, soft cheeses should not be wrapped tightly in film, as they will ‘sweat’.
“Soft cheeses are best wrapped in waxed cheese paper, parchment paper or reusable waxed cloth and then placed in a utensil container.
“If you have a particularly difficult cheese, add a piece of wet kitchen towel to the container and this will help regulate the atmosphere inside the container.
“Keeping the cheese in an airtight container will also help prevent the smell from escaping,” Sarah added.
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For anyone wondering if there’s a perfect place to keep cheese in the fridge, the expert revealed: ‘Cheese benefits from consistency, so you should keep it at the back of the fridge where the temperature and humidity are the most. regulated.
“Try not to keep cheese on the fridge door, as the constant opening and closing exposes it to very different temperatures.”
And what about eating cheese that has gone slightly moldy – cheddar cheese for example?
Sarah said: “The mold in some cheeses, such as stilton, is intentional.
“Blue and white vein mold is introduced into the cheese to develop flavor and forms along cracks and air pockets within the cheese. Blue (and white) molds are different strains of the penicillin genus.
“The Penicillium roqueforti strain has been specifically selected for cheese because it adds flavor, while Penicillium camemberti is used for surface-ripened cheeses such as brie and camembert.
“These penicillin molds are completely safe to eat because they do not produce the same mycotoxins that can be produced in other foods.
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“However, for some cheeses, mold is not a positive flavor factor and, like any other food, it can make you feel sick.
“Cheese that has a high moisture content, such as soft cheese, has a higher risk of going moldy faster as it provides a pleasant environment for bacteria to grow.
“Bacteria need food and moisture to survive, and while most bacteria are harmless or necessary for our healthy digestive system, some can be unpleasant.”
So how can you fight mold? Sarah explained: “You should try to control the risk of unwanted bacterial growth by limiting the flow of oxygen to the cheese and by regulating the temperature. This is where, especially in food-based businesses and environments, food hygiene training protocols must be followed.
“Many soft cheeses bought in supermarkets come in tubs with foil seals (eg philadelphia and equivalent), or wrapped in portions in liquid (eg mozzarella), even wrapped in wax paper and in small wooden collards (e.g. Camembert ready for the oven). These ingredients have been carefully selected to allow the cheese to be preserved in the safest way for each of their own requirements.
“Wooden collars work really well to allow cheese like Tunworth to breathe while inhibiting bacterial growth, you can also buy cheese caves, which replicate the old farmhouse shops.
“The modern version of the cheese cave protects the cheese and stores it at 75 percent humidity, these can be kept on the counter or in the refrigerator.
“When storing your cheeses it is important to follow the manufacturer’s instructions and consume them before their use by date.”
For anyone who can’t eat their cheese past the use-by date, Sarah said you can freeze it.
“This will extend its shelf life, but the process of freezing the cheese will affect the texture and taste of the product,” he added. “Cheeses that have a high moisture content, for example soft cheeses like brie and camembert, are at risk of forming ice crystals when frozen, and cold temperatures can also suck moisture out of them, causing them to dry out.
“It’s not recommended to freeze any cheese you want to enjoy eating on a cheese board, however it’s fine to freeze a piece of cheddar that you plan to grate and use as an ingredient in your cauliflower cheese recipe.
“If you decide to freeze the cheese, wrap it in waxed cheese paper or parchment paper and put it in an airtight container before freezing it and use it within six months.”
Find out about food hygiene courses or read more about heating food safely at
