- A resealable plastic bag will do the job, but it’s not the ideal storage solution for your cheese. The best way to wrap leftovers really depends on the particular type (see the list below).
- Whatever the sort of cheese, stash it in the vegetable crisper of the refrigerator, where the temperature is cold and stable.
- Use a fresh piece of plastic wrap or wax paper to rewrap cheese after each use.
- The length of time you can keep cheese also differs according to the variety; in general, the harder the cheese, the longer it will last.
Hard, aged cheeses (Parmigiano-Reggiano, aged Gouda): First wrap in wax or parchment paper, then add a layer of plastic wrap.
Blue cheeses (Gorgonzola, Roquefort): Wrap in plastic wrap.
Semi-hard and hard cheeses (Cheddar, Swiss, Gruyere): Wrap in plastic wrap.
Soft, semi-soft, and stinky cheeses (goat, Camembert, Brie, Limburger): Place in a resealable plastic container.
Fresh cheeses in water (mozzarella or Feta): Leave the cheese in the original packaging, changing the water every couple of days.