Best Way to Keep Cheese from getting Moldy?

10 years ago

We entertain a lot and often serve cheese & crackers. There is always cheese left over, and by the time I want to use it again, it's covered in mold. I know you can cut that off, but still, it seems a tad ruined.

I read somewhere that if you rub butter or oil on it, that prevents air getting in, and you can store it in your fridge without mold. I did try that with some Parmesan, and so far, so good!

Do you have a better way?

Featured Answer

colleenoz

10 years ago

IIRC Mrs Beeton recommends wiping the cheese with a cloth wrung out with vinegar, then loosely covering.

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Comments (6)

User
10 years ago
If I know I'll eat it before it molds, I wrap in paper and then place in a covered container.

I also vacuum seal and freeze.
Suzi AKA DesertDance So CA Zone 9b thanked User
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Catherine Z8-ish PNW
10 years ago
IIRC from school, once opened cheese needs air to not mold. Would also think that seriously 'handled' ie sliced/arranged/etc might be difficult to prevent spoilage. Good luck!
grainlady_ks
10 years ago
Somewhere in my vast files, you can help from introducing mold spores to your cheese by wearing food-service gloves when handling it for slicing or grating. I've also seen where you should NEVER use plastic wrap, but rather use parchment paper or waxed paper, and don't wrap it tightly because it needs to "breath". And you should replace the paper each time you unwrap it because used paper won't give the same "breathable" wrap.
Suzi AKA DesertDance So CA Zone 9b thanked grainlady_ks
plllog
10 years ago
In my experience, plastic wrap is fine if the cheese was dry and mold free before it was wrapped, and if the wrap clings tightly to all surfaces. That's just a really big if. The oil idea sounds good if you're not going to vacuum seal. Agreed about not using your bare hands on it, but if you're using gloves (or a baggie as an improvised glove) make sure that it hasn't been anywhere to get mold spores on it as well--and also keep it from getting wet!

If your leftover cheese is from the serving platter, however, rather than the block, it's a different story. Best to use gloves, wipe gently with a laundered tea towel or paper towel, whichever has least lint, and store in an air tight container and use up fairly quickly. If it's too much to use up quickly, interleave slices with parchment paper, vacuum seal and freeze.
lindac92
10 years ago
cheese needs to breathe for mold to develop!...that'; why they punch holes in a wheel of blue or Roquefort....to allow the mold to develop. And why wheels of Edam and Gouda are waxed, to keep mold out.
Wrapping it as air tight as possible is the best way to prevent mold growth. Either shrink wrap or use saran or foil....and make sure the wrap is in close contact with the cheese.
As for gloves when handling....have clean hands, for sure, but if ther is mold spoors in the air, it's on your cheese. and in the presence of a "moldy" cheese like blue , roquefort, brie, camembert, caman-blu etc....you know the mold spoors are in the air.
Keep a separate board and knife for moldy cheeses ( meaning those intentionally moldy! :-)
Wiping the surface with vinegar works....but it alters the taste of the cheese.
And your cheese will keep longer in a colder spot of your refrigerator than the dairy containers on the door.
Suzi AKA DesertDance So CA Zone 9b thanked lindac92

Best Way to Keep Cheese from getting Moldy?

colleenoz

Comments (6)

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