How to Store Cheese Properly

A Norfolk Deli Guide to keeping your cheese exactly as it should be

Cheese is alive.

That’s the bit most people miss.

It’s not a block of something you chuck in the fridge and forget about. It’s constantly changing — breathing, ageing, developing — and if you treat it like a pre-packed sandwich, don’t be surprised when it turns up sweaty, dry, or just plain disappointing.

We see it all the time.

Someone buys a beautiful piece of cheese… then suffocates it in cling film or leaves it exposed to the Arctic conditions at the back of the fridge.

So let’s strip it back.

This is how you actually store cheese — properly.

WHAT CHEESE ACTUALLY NEEDS

 

Forget complicated rules. It comes down to balance:

• Too much air? It dries out.
• Too little air? It sweats and suffocates.
• Too cold? You kill the flavour.
• Too warm? It runs away from you.

Cheese wants to be kept cool, slightly humid, and able to breathe.

 

THE BIGGEST MISTAKE PEOPLE MAKE

 

Stop wrapping cheese like it’s a sandwich.

Cling film has its place — we use it in the deli when we need to — but wrapping cheese tightly in plastic and leaving it like that for days? That’s how you ruin it.

It traps moisture, kills the rind, and flattens flavour.

If you’ve ever opened cheese and thought “that smells a bit off” — that’s usually why.

HOW TO KEEP CHEESE AT HOME

This isn’t theory — this is what works.

• Wrap cheese in wax paper, parchment, or proper cheese paper
• Then place it in a loose bag or container (not sealed tightly)
• Store it somewhere not too cold — the veg drawer is ideal

That combination does two things:

• Keeps moisture where it’s needed
• Let the cheese breathe just enough

It’s the difference between cheese that lasts… and cheese that declines.

CHEESE BY CHEESE — what actually matters

Not all cheese behaves the same. Treat them differently, and you’ll get far more out of them.

Soft cheeses (Brie, Camembert, etc.)

These are the most fragile — and the easiest to ruin.

• Keep them wrapped in breathable paper
• Store them in a box or container (they like a bit of protection)
• Don’t leave them forgotten — they move quickly

Reality:
Buy it, enjoy it. These aren’t designed to sit around.

Semi-hard cheeses (Cheddar, Gouda, Alpine styles)

Your everyday workhorses — but still deserve respect.

• Wrap properly (paper first, then a loose outer layer)
• Avoid too much exposure to air
• Rewrap after each use

What most people get wrong:
They assume these are “low maintenance”. They’re not — they just forgive you more.

Hard cheeses (Parmesan, Pecorino, aged styles)

These last — if you look after them.

• Keep them wrapped in paper and then loosely contained
• Don’t let them sit exposed in the fridge
• If they dry slightly, it’s not the end of the world

Real tip:
A bit of dryness can be rescued. Neglect can’t.

Fresh cheeses (Ricotta, Feta, Cream Cheese)

These are the least forgiving of all.

• Keep them sealed and cold
• Keep them in their liquid form where applicable
• Use quickly once opened

No grey areas here:
If in doubt, don’t risk it.

Blue cheeses

Strong, bold… and a bit antisocial.

• Wrap them well (they like a slightly more enclosed environment)
• Keep them away from other cheeses

Otherwise, everything in your fridge starts tasting like blue.

LET'S TALK MOULD!

 

 

CAN YOU FREEZE CHEESE

You can. BUT  Should you?

That depends.

• Fine for cooking
• Not ideal for eating as it is
• Texture will suffer

If you’re freezing a beautiful piece of cheese to “save it for later”…
You’ve already missed the point.

Cheese is there to be enjoyed at its best — not preserved indefinitely.

THE ONE THING THAT MAKES ALL THE DIFFERENCE

 

ULTIMATELY

Cheese doesn’t need perfection.

It needs a bit of understanding.

Treat it properly, and it rewards you with more flavour, better texture, and a completely different experience.

Treat it like an afterthought… and it’ll behave like one.

If you’re ever unsure, ask.

That’s what a cheesemonger is for.

And it’s a far better option than guessing — and getting it wrong.