Storage of Cheese
Cheese must be stored properly to prevent deterioration. Most cheeses should be refrigerated; some can be frozen; and processed cheese products can be stored in a cool, preferably dark, cupboard until ready for use, though refrigeration retains desirable qualities more effectively.
Dry Storage. Many process-cheese spreads, as well as the Parmesan cheese sold in cardboard containers, have long shelf storage times. Process-cheese spreads may be safely stored on the shelf in jars at room temperature (70oF/5oC) for up to four months, but the quality is better retained if the product is refrigerated. Packaged Parmesan cheese, which has such a high moisture content that it is sold in the refrigerator section.
Refrigeration. Most cheeses are best refrigerated in their original wrappers. Once opened, the cheese should be rewrapped as tightly as possible in its original wrapping or in aluminum foil, plastic wrap, or a sealable bag. This will prevent drying and absorption of odors from other foods. Because their odor may be picked up by other foods, strong-smelling cheeses should be double-wrapped. Properly wrapped cheeses are also protected from the development of molds and their possible mycotoxins. Commercial efforts to reduce molds include coating the cheeses with a wax or resinous material and wrapping them in packaging film. In Europe, the cheese rind is sometimes coated with olive oil to protect it from bacterial contamination, and certain spices applied to the surface of some cheeses for flavor have been reported to have an antifungal effect.
Maximum storage time varies, because no two cheeses are alike. Ripened cheeses can be stored longer than unripened, softer cheeses. Fresh cheeses such as ricotta, cream cheese, and cottage cheese should be used within a week of their sell-by date. Processed cheeses can be stored up to four months because they have been heat treated and contain mold inhibitors. Once opened, processed cheeses should be refrigerated. Unopened Parmesan cheese stores the longest and can be kept up to a year, although the cheese may lose some of its flavor and further dry out. After being opened, Parmesan must be refrigerated.
Cheese that is kept too long can become moldy and/or dry. Most molds that develop on cheese are harmless, but since there are some molds that may produce toxins, all mold should be removed. The FDA Model Codes for Food Service recommends cutting 1 inch beyond the moldy area. Although mold-ripened cheeses such as Roquefort and blue have had special molds purposely added to them, they may develop a different-looking mold on the outside edges, and this should be removed. If soft, unripened cheeses develop molds, they should be discarded. Dried-out cheeses can be salvaged by grating and storing them in the freezer for later use as toppings or in casseroles, sauces, or soups.
Frozen. The water content of a cheese determines whether it can be successfully frozen. Most hard natural cheeses can be frozen for up to two months, and processed cheeses for up to five months, but freezing is not recommended for soft cheeses having a high water content. The most suitable cheeses for freezing include brick, cheedar, Edam, Gouda, Gruyere, Parmesan, provolone, and Swiss. Freezing will change the texture and flavor to some degree, but the cheese should still be acceptable in quality. For best results, cheese should be frozen quickly, and this is best accomplished if it is in half pound pieces not more than 1 inch thick. Larger chinks will freeze more slowly, possibly resulting in crumbly cheese. It is best to freeze cheese in its original wrapper, but the next-best option is to use foil or plastic wrap designated for freezing. It should be wrapped tightly, with excess air being expelled, or else it can dry out.
Just as it is important to freeze quickly, it is also crucial that thawing be gradual. As a result, thawing is best done in the refrigerator over a period of a few days, after which the cheese should be used as soon as possible. Freezing certain cheeses may cause them to develop a dry and crumbly texture, but they may still serve as a shredded or cubed ingredient in a dish even if they would be undesirable in a sandwich or on crackers.
